ingredients

GROUP A: APRICOT HABANERO PURÉE

• 1 small habanero pepper

• 2 small fresh apricots

• 1 tbsp honey

• 1/2 a fresh lemon, juiced

GROUP B: WHISKEY SMASH

• 2 oz bourbon

• 3/4 oz honey syrup

• 1/2 oz fresh lime juice

• 1/2 oz apricot habanero purée

• 2 - 3 mint leaves

• Mint sprig, to garnish

• Lime wheel, to garnish

• Ice

method

• Make the purée: Add all Group A ingredients to a blender and blend to a very smooth paste-like consistency. Can be stored in an air tight jar and refrigerated for up to a week.

• Make the cocktail: Add the purée, bourbon, honey syrup, lime juice, and mint leaves to a cocktail shaker with ice. Short shake and strain over ice into a rocks glass. Garnish with a mint sprig and lime wheel.