Skipping Stones
  1. Method: Shake & Dump
  2. Ice: Cubed/Crushed
  3. Garnish: Apricot Skewer
Recipe Notes

For the Apricot & Burnt Honey Cordial

  • 350g apricot juice or puree
  • 3g Packet CY17 Wine Yeast (champagne yeast is fine)
  • 1000ml water
  • 100g burnt honey
  1. Blend diced apricot with 0.02% Pectinex. Let settle and weigh 350g juice. Alternatively, blend into a thorough puree.
  2. Dissolve juice, sugar and water.
  3. Hydrate yeast, for 30 minutes, in room temperature water.
  4. Pitch yeast and stir thoroughly.
  5. Leave for a week, checking daily. Sweetness should drop, and a slight vinegar/acetic note should be there (very slight). This may take 5 days, it may take 10, depending on ambient temperature etc.
  6. When you’re happy, fine strain and add 50% sugar and malic/tartaric acid to taste.