This recipe was first published in our story on Freebird, Bangkok.
Nut Bush by Wareewan ‘Oil’ Yodkamol
20ml Apple liqueur
10ml Toffee nut syrup
2ds Apple cider vinegar
20ml Egg white
Dry shake all ingredients, except cider, and strain in a tin cup. Top with cider and garnish with dehydrated lemon wheel.
This recipe was first published in Issue 04 of DRiNK Magazine Greater Asia. To subscribe or buy a back issue of the magazine, click here.