Apricots and Whiskey, the Grosse Boule was sent to us from a Canadian that said this was their speciality drink. The ingredients are: 1/2 oz. Apricot Brandy, 1/2 oz. Jack Daniels.
Actually, me and my friend invented the Grosses Boules shooter in 1994. The First recipe was made in a bar in Montreal (bain&douche) but we are from Sherbrooke, Quebec. The real recipe is 2/3 Jack Daniels and 1/3 Apricot Brandy. It appears for the first time in a shooter menu at the Bar “Le Well Pub” IN Sherbrooke
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Jean Fontaine
April 1, 2015 at 6:56 pmActually, me and my friend invented the Grosses Boules shooter in 1994. The First recipe was made in a bar in Montreal (bain&douche) but we are from Sherbrooke, Quebec. The real recipe is 2/3 Jack Daniels and 1/3 Apricot Brandy. It appears for the first time in a shooter menu at the Bar “Le Well Pub” IN Sherbrooke