Preparation
Wash apricots and cut in half. In the meantime, heat the ginger root in a pan for a few minutes. Crush the apricots together with the ginger root pulp (if necessary blend everything) until it becomes a very liquidy puree. Pour into a stemmed glass and add gin and brandy. Finish off with a drop of peach bitter. Delicately stir and serve with ice.
Preparation time 8 minutes
Difficulty Easy
Ingredients
6 cl Rocca dei Forti Ribolla Gialla
10/12 ripe apricots
2 cm ginger root
2 cl gin
1 cl apricot brandy
1 drop peach bitter
Ice q.s.
Perfect with...
