A hat trick of Cocktails to Celebrate Summer 2014

Escocia

• 130ml Chiveas 12 infused with Raisins (300ml/50g sous vide at 45 degrees)
• 130ml Manzanilla sherry
• 193ml fresh white grape juice
• 130ml Pear essence (1:1.5 fresh pear/water sous vide at 45 degrees)
• 85ml Apricot essence (1:4 apricot jam/water sous vide at 45 degrees)
• 45ml Lemon Tincture (1:10 Fresh Lemon Peel/water sous vide at 45 degrees)
• 45ml Citric acid solution
• Lemon and orange oils from zest

Add all ingredients together, except for the sherry and charge these with CO2.  Serve immediately or seal into a Champagne Bottle.  Add Sherry to serve.

Apple of my Eye

• 50ml green apple inflused Beefeater Dry
• 15ml fresh lemon juice
• 15ml lemon thyme syrup
• 4 drops of 2:1 saline solution

Shake and strain into a small coupette glass

Ballantines Cobbler

• 50ml Ballantines Finest
• 15ml Ruby Tawny Port
• 3 bar spoons maraschino cherry syrup
• Dash of sugar syrup
• 15ml raspberry puree
• Berries to decorate
• Mint for decoration

Lightly shake and strain into a hurricane glass filled with minted crushed ice. Load up the glass with berries and a sprig of mint.

Thanks to the lovely people at Chivas Brothers for the recipes!