Full Bush Cocktail - Recipe by Oliver Churcher.

Ingredients

40mL Makers Mark Whisky
10mL yuzushu
30mL grapefruit juice
15mL lemon juice
20mL maple rooibos syrup

Maple rooibos syrup:

400 g water
8 g rooibos tea
Sugar

Method

Combine water and tea in a container and place in the fridge to steep overnight to make rooibos cold brew.

Pass the cold brew through a metal coffee filter, weigh the strained cold brew and add equal weight of sugar.

Stir until the sugar is fully dissolved to make the syrup. Combine with equal volumes of syrup, stir and bottle.

Add all ingredients into a cocktail shaker and shake for about 8 seconds.

Strain over Bare Bones block ice.

Grate grapefruit zest over the top.

Credits: Double Deuce Lounge

Photo Credits: Double Deuce Lounge