Runaway Hog

Apricot-Infused Rye Whiskey, Lemon, Akvavit, Egg White, Soda Water, Bitters

Bartender Tish Taylor formerly of Otium | Los Angeles

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Adapted by StarChefs | april 2024

INGREDIENTS

Apricot-Infused Rye Whiskey:
500 grams dried apricot
500 milliliters Whistle Pig 12-year rye whiskey

To Assemble and Serve:
¾ ounce lemon juice
½ ounce Michter’s rye whiskey
½ ounce Ahus Akvavit Midvinter
¼ ounce Giffard apricot liqueur
¼ ounce demerara syrup
¼ ounce simple syrup
2 dashes Angostura aromatic bitters
1 egg white
2 ounces soda water
Grated nutmeg

METHOD

For the Apricot-Infused Rye Whiskey:
Place all ingredients in an iSi container. Charge with nitrous oxide and shake 10 seconds. Change the cartridge, charge, and shake again. Let sit 10 minutes, shaking every 30 seconds. Vent gas. Once bubbling has stopped, strain, bottle, and reserve.

To Assemble and Serve:
In a shaker, combine lemon juice, rye whiskey, akvavit, liqueur, syrups, bitters, egg white, and 1 ounce Apricot-Infused Rye Whiskey. Dry shake. Add ice and shake again. Double strain into a fizz glass. Top with soda water. Garnish with grated nutmeg.

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