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.