A sweet, spicy, slightly smoky, woody delight, thanks to the Jameson Black Barrel and the blackberries of the Créme de Mure, straight out of Morocco. Perfect for an evening in a mahogany-lined study, surrounding by books bearing tales of the ages. Or if that's occupied, your kitchen.
- 40ml Jameson Black Barrel
- 10ml Crème de Mure
- 25ml lime juice
- 25ml pressed apple juice
- 15ml spiced apple syrup
- Add 40ml Jameson Black Barrel, 10ml Crème de Mure, 25ml lime juice, 25ml pressed apple juice and 15ml spiced apple syrup to an ice filled shaker & shake well.
- Strain into a chilled coupe before topping up with apricot foam.
Ingredients
- 40ml Jameson Black Barrel
- 10ml Crème de Mure
- 25ml lime juice
- 25ml pressed apple juice
- 15ml spiced apple syrup
How To Make
- Add 40ml Jameson Black Barrel, 10ml Crème de Mure, 25ml lime juice, 25ml pressed apple juice and 15ml spiced apple syrup to an ice filled shaker & shake well.
- Strain into a chilled coupe before topping up with apricot foam.
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