With thanks to Jack of Scottish Mixology for this recipe. Deep, dark and delicious.
Pour all ingredients into shaker without ice. Separate the egg whites and yolk and pour the whites into the shaker. Shake vigorously for 30 seconds until thoroughly emulsified. Add the ice and shake again for 30 seconds. Strain into a lowball glass of choice and garnish with some fresh cherries.
* Pour your gin into a sealable container. Cut 5-6 grapes in half and put into the gin. Seal the jar, shake, and leave in a dark cupboard for a week, shaking occasionally.
**If you can’t locate any bergamot juice, you could infuse the Highland Boundary with some Earl Grey tea to replicate the flavour and use lemon juice instead. To infuse, pour 75ml Highland Boundary into a pot, heat until just before boiling and pour into a jar with a bag of earl grey tea. Steep as normal with tea and take bag out after 10 minutes.
***If you go for the vegan alternative and use aquafaba (chickpea water), shake it on its own without ice or any other ingredients for 20-30 seconds until thoroughly emulsified. Then add the rest of the ingredients with ice and shake as normal.
- 25ml Highland Boundary
- 25ml gin infused with black grapes*
- 1/2 tsp morello cherry jam
- 25ml creme de mure
- 15ml bergamot juice (swap for lemon juice or earl grey tea infusion with highland boundary**)
- Egg white/ 25ml aquafaba***