Compendium

Compendium

By
From
Borsch, Vodka and Tears
Serves
1
Photographer
Bonnie Savage

This is something of a signature cocktail at Borsch. Perennially popular, it is a little bit like an overgrown Bison and Apple. It was invented by Amy Herbert, back in the heady days of the mid-noughties.

Ingredients

Quantity Ingredient
1 lemon wedge
caster sugar
30ml Żubrówka vodka
30ml massenez crème de pomme verte
15ml absolut vanilia vodka
2 drops apsinthion de luxe or other french-style absinthe
30ml cloudy apple juice
1/2 small lime, juiced

Method

  1. Cut through the middle of a lemon wedge up to the peel, then insert the edge of a frozen martini glass into the cut and spin the glass around to coat the rim with lemon juice. Dip the rim of the glass into the caster sugar and spin it around once quickly holding the stem (this is easiest if you put the sugar in a plastic container so it won’t break the glass). The end result should be a lightly frosted rim.
  2. Put the Żubrówka, green apple liqueur, Absolut Vanilia, Apsinthion de Luxe, apple and lime juices into a shaker filled with ice. Shake hard for 10 seconds, then strain into the prepared martini glass and serve.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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