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Quantum Drink

The Quantum Drink is a strikingly vibrant cocktail that brings together the tartness of green apple, the floral complexity of Paragon Labdanum cordial, and the sweetness of blue curaçao. Topped with elderflower tonic, this drink is a refreshing, futuristic blend with a balance of sweet, tart, and aromatic flavors.

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Quantum Drink

Quantum Drink

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curaçao syrup, Elderflower Tonic, green apple concentrate, Paragon Labdanum cordial
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz green apple concentrate
  • 0.75 oz Paragon Labdanum cordial
  • 0.5 oz blue curaçao syrup
  • Elderflower tonic to top
  • Green apple slice or edible flower for garnish

Instructions

  • Add the green apple concentrate, Paragon Labdanum cordial, and blue curaçao to a mixing glass.
  • Add ice to the mixing glass and stir gently until well-chilled.
  • Fill a highball or rocks glass with fresh ice.
  • Strain the mixture into the glass and top with elderflower tonic.
  • Finish with a thin green apple slice or an edible flower for an elegant touch.

Notes

Pro Tips

  • Adjust the green apple concentrate for a more pronounced tartness if desired.
  • Use premium elderflower tonic for a more aromatic finish.
  • Chill your glassware before serving to maintain the drink’s refreshing temperature.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Quantum Drink is a harmonious combination of tart, floral, and sweet notes. The green apple concentrate provides a crisp and tangy foundation, enhanced by the nuanced depth of Paragon Labdanum cordial. Blue curaçao adds a subtle sweetness and visual allure, while the elderflower tonic delivers a light, effervescent finish.

See also  Green Apple Margarita
Quantum Drink
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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