- 45ml Glen Moray Port Cask Finish
- 20ml cranberry-persimmon shrub*
- 15ml lemon juice
- 15ml rosemary simple syrup*
- Soda water to top
- Cranberries
- 1 sprig rosemary and persimmon "star", to garnish
HOW TO MAKE
Add whisky, shrub, lemon juice and simple syrup to a cocktail shaker with ice, shake and strain over ice into a Collins glass. Top with soda water and fresh cranberries, adding a rosemary sprig and persimmon “star” as the final touch. Slàinte!
Cranberry-persimmon shrub* WHAT YOU’LL NEED 60z fresh or frozen cranberries 2 ripe persimmons cut into cubes 1 cup sugar 3/4 cup red wine vinegar 1 tsp lemon zest 2 Tbsp lemon juice
HOW TO MAKE YOUR SHRUB: Bring all the ingredients to a simmer with 2 cups water in a small saucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most of the cranberries have burst. Next, strain your mixture, pressing liquid out of pulp using the back of a spoon. Discard the pulp and chill for at least 1 hour.
What to try next
The lion heart
From Speyside to Italy via Portugal, this ruby pink, floral serve elevates the fruity notes of our Port Cask Finish and sparkles with a dash of Prosecco.
Analogue n°4
Sweet, complex and peaty, this celebration of contrasts was crafted by our friends at Analogue cocktail and jazz club, in New York's West Village. Best enjoyed with great music and friends.
Pink old fashioned
Our Port Cask Finish brings a uniquely mellow feel to the orginal cocktail. The rosy hue our whisky gains from the sweet wine's casks, is beautifully enhanced by a fresh cherry.