Photo by Eva Kolenko

Stoned Fruit

  • 1 ounce yuzu juice
  • ½ apricot or peach, muddled
  • 2 ounces agave gin
  • ¾ ounce Aperol
  • ½ ounces Giffard apricot brandy
  • ¼ ounce simple syrup
  • 15 mg CBD tincture

Combine yuzu and stone fruit in a cocktail shaker and muddle. Add all other ingredients; shake with ice. Strain into a glass over ice and garnish with seasonal fruit. Makes 1 serving.