40ml Freya Birch Spirit
25ml Apricot and Vanilla Puree*
Topped with Fever Tree Medittearean Tonic
1 dash Peychaud bitters
Garnish with dried apricot on cocktail stick
*To make 1ltr: 650g (about 9 apricots) halved and pitted, 220g White Sugar
700ml water, 10ml vanilla extract
Heat water and sugar to boiling point. Add apricots, lower heat and cover, simmer until apricots are soft – 10 – 15 minutes. Blend with vanilla extract until smooth and pureed. Strain and leave to cool.
Built in the glass over cubed ice.