- 60ml Glen Moray Classic
- 30ml hibiscus guava shrub*
- 45ml coconut water
- 15ml fresh lemon juice
- Soda water, to taste
HOW TO MAKE
Add everything except the soda water in a highball glass. Then add ice and top with soda. Slàinte!
*Hibiscus Guava Shrub: Add 1 cup guava puree, 1 1/2 cup demerara sugar, and 1/2 cup dried hibiscus flower in a small saucepan. Cook until the sugar has diluted and the hibiscus colour has been extracted. Strain and add ½ cup malt vinegar. Let cool.
What to try next
Play it again, Sam
Like springtime in Speyside, this serve made with our Classic whisky, is wonderfully floral, fragrant and sweet.
The northern great
This refreshingly colourful serve salutes our Classic whisky's fruity Speyside style with the zing of fresh raspberries, mint and lime.
The moray sour
Celebrate Glen Moray's lighter side with our subtle twist on the whisky sour, inspired by the citrus and butterscotch notes of our Classic single malt.