With thanks to Jack of Scottish Mixology for this recipe. An incredible flavour sensation.
Muddle raspberries in a cocktail shaker and add all other ingredients. Fill with ice and shake until frosty. Fill a highball with crushed ice and strain in shaker contents up to about 80%. Top up with more crushed ice and garnish.
- 30ml Larch & Honeysuckle Wild Scottish Spirit
- 30ml Wester Pineapple pot still rum
- 30ml Açai juice
- 20ml Advocaat
- 7 Raspberries (muddled)
- 20ml Nepalernum*
- 30ml Lime juice
- *400ml water, 1 piece of ginger (grated), 1 tbsp toasted Timur berries/Timut peppercorns, 1 tbsp toasted cloves, juice & zest of 3 limes, 1 tbsp toasted almonds, 800g golden caster sugar. Simmer all for 20 minutes and leave to infuse overnight. Strain and pour into sterile containers.