Well, as Bulletin Place’s bar manager, Evan Stroeve, pointed out to us, fermenting does stop there. They’ve been using fermentation to craft their own cordials, too.
These have next to no alcohol in them; instead what you’re looking for is texture and aroma.
Give their recipe for Apricot & Burnt Honey cordial a go below; it’s a key component of their cocktail, Skipping Stones (and plenty delicious).
For the Apricot & Burnt Honey Cordial