Preparation
- In a shaker tin, combine all ingredients.
- Add ice and shake to chill and combine, for about 12-15 seconds.
- Double strain through a fine mesh strainer into a chilled and prepared Nick & Nora glass.
- Rim a portion of the glass with an Apricot and Peach infused sugar/salt blend: 8:1 ratio—combine granulated sugar with fine pink Himalayan salt.
- Add sugar/salt blend to a sealable container and add dried apricot and peach slices.
- Seal and let infuse for 4 days, agitating the container occasionally.
- Remove dried fruits.
- Store salt/sugar blend in a sealed container until ready to use.
*Kumquat-Honey Oleo
Ingredients
- 55 grams Kumquats, sliced thinly
- 45 grams local Wildflower Honey
Preparation
- Combine 55 grams Kumquats, sliced very thin and 45 grams local Wildflower Honey in a sealed container and let sit for at least 4 hours but overnight is better.
- Stir well and pour through a fine mesh strainer.
- Store liquid in a sealed container in the fridge until ready to use.
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