Recipes

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.

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