Cocktail Recipes > Aplós & Lemon Confit Syrup
Aplós & Lemon Confit Syrup
A cocktail by Zoë Johnston for Dry January.
- 2 oz. Aplós Arise
- ½ oz. Lemon confit syrup
- Lemon confit ice cubes
- In a container, add 2 thinly sliced lemons, water, and a pinch of salt. Cover and refrigerate overnight. The next day, boil 1 cup water, and 3 tbsp sweetener in an oven-safe pot. Reduce to a simmer until thick. Incorporate lemon slices into pot, cover with fitted parchment paper, and bake in the oven at 300 degrees until the white piths are clear. Allow to cool, put liquid in ice cube trays and freeze overnight. Place lemon confit cubes in a lowball glass and mix with 2 oz of Arise and 1 oz of lemon confit syrup.