1 dash Bittermens Winter Melon Bitters
0.25 oz Salers Gentiane Aperitif
0.75 oz fresh lemon juice
0.5 oz fresh Granny Smith apple juice (adjusted with ascorbic acid)
0.5 oz macadamia nut syrup
0.5 oz Makrut lime leaf syrup
0.5 oz R&R ‘Lively White Vermouth’
1.5 oz Outwalker Irish Whiskey

Combine all ingredients into the smaller tin of your shaker set. Fill the small tin to the top with cubed ice and shake vigorously for roughly 15 seconds. Using a Hawthorne strainer and a fine mesh strainer, pour the cocktail into a frozen coupette-style glass.


None – or if you like, a Granny Smith apple fan on a toothpick.

Teaspoon, juice extractor, 2 clean containers to hold juice, fine mesh strainer

8-10 Granny Smith apples (1 Quart of juice)
1 teaspoon ascorbic acid

Wash the apples. Then, juice the apples using a juice extractor and catch the juice into a clean container. Strain the juice into a new container filtering out the solids. Add 1 teaspoon of ascorbic acid and mix or shake well. Keep refrigerated for up to 36 hours.

Pot, stovetop, measuring cup, whisk

400 ml macadamia nut milk
525 oz organic cane sugar

Combine Macadamia nut milk and sugar in a pot. Set over heat, stirring regularly, and let it come to a rolling boil then remove from heat. Let cool. Keep refrigerated for up to 2 weeks.

Measuring cup, sous-vide, water bath, vacuum bags & sealer or large ziplock bag

10 Fresh makrut lime leaves (can be found online or at most spice shops that feature Indian ingredients)
1 l of rich simple syrup (2 parts sugar: 1 part water)

Set the sous-vide to 80° Celsius. Combine the syrup and leaves in a bag and seal. Once the water bath is up to temperature, place the bag in the water bath. Let cook for 6 hours. Strain off the leaves. Keep refrigerated for up to 2 weeks.

© OUTWALKER 2024. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

© OUTWALKER 2023. All Rights Reserved. Company Reg No NI683441. VAT Reg No 425632015

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