Go Back
Print

Yukon Fashioned

Maple, Apricot and Black Currant come together in the most unlikely way, paired up with the special Two Brewer's Classic Release 48 Single Malt Whisky. Your mouth should be drooling by this point. Make it to see why.

- Difficulty: Intermediate

Servings 1 Cocktail
Author Monica C

Ingredients

  • 2 oz Two Brewer’s Release 48 Single Malt
  • 0.5 - 1 oz Maple, Apricot & Black Currant Syrup See notes for details
  • 3 dashes Ms. Better’s Aromatic Bitters

Instructions

  1. In a mixing glass, combing all your ingredients, fill with ice and stir well.
  2. Strain over 1 large ice cube.

Recipe Notes

To make the Maple, Apricot, Black Currant Syrup – In a small saucepan, combine 1 cup Maple Syrup with ½ cup water, 1 cup Dried Apricot (or 1 cup fresh), ½ cup Black Currant. Bring to a simmer for 3 minutes. Remove from heat and let cool at room temp before straining. Can last up to 2 weeks in the fridge.