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Part of the Gravetye collection.




Walking through our orchard and picking apples and pears really empahsises my love for the garden to bar concept. We make our own apple juice from the produce we collect and use it in this high acidity and zesty libation. The mix of yuzu and apple juice blend well together and the agave syrup adds a hint of honey.


  • 35 ml Dupont Calvados VSOP
  • 15 ml Miclo Poire Williams
  • 25 ml Akashi Tai Yuzushu 
  • 25 ml Apple juice 


Step by Step Instructions

Step 1

Add all ingredients into a tin and shake hard.

Step 2

Fill your glass with crushed ice and pour mixture inside.

Step 3

Churn lightly and fill the rest of the glass with crushed ice.

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About The Author

The Hungry Bartender

With a career spanning ten years in the hospitality industry, Chris shares his knowledge and passion through his Hungry Bartender website.

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