From Pêche, Palisade.
A balanced, low-ABV, and effervescent aperitif.
- 1 ounce apple syrup*
- ½ ounce rhubarb bitters**
- 1 ounce Carpano Botanic Bitter
- 4 ounces Bugey Cerdon
Combine the first three ingredients in a coupe, stir. Top with Bugey.
* Apple syrup: Combine equal parts by weight peeled and sliced apples and 2:1 simple syrup. Vacuum seal and place in freezer for 24 hours. Transfer to refrigerator and store for 24 hours. Strain off syrup and season with malic acid and salt to taste.
** Rhubarb bitters: Combine 2 cups chopped rhubarb, 1 tablespoon lemon zest, 1 tablespoon lime zest, and 3 cups white rum. Let infuse for five days.
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