A tasty sweet and sour delight that combines into an elegant cocktail that is perfect for a cosy evening with friends or family.
Recipe kindly provided to us by Jack from Scottish Mixology.
Mix heather honey with a small amount of boiling water to make syrup then leave it to cool. Shake aquafaba on its own vigorously for 2-3 minutes to ensure emulsification. Add other ingredients and ice, then shake vigorously for 2-3 minutes. In a mortar and pestle, grind the lemon sherbet sweet. Pour the drink into a champagne flute and sprinkle the crushed lemon sherbet sweet and the zest of a lemon over the foam.
Ingredients:
- 50ml highland boundary
- 1 tbsp heather honey
- 25ml aquafaba
- 15ml lemon juice
- Lemon zest
- Lemon sherbet sweet