Dark Fruits

Botanical Cocktails

Dark Fruits

  • Prep
  • Serves1
  • Glassrocks
  • Methodshake

With thanks to Jack of Scottish Mixology for this recipe. Deep, dark and delicious.

Ingredients

  • 25 ml Highland Boundary
  • 25 ml gin infused with black grapes*
  • 1/2 tsp morello cherry jam
  • 25 ml creme de mure
  • 15 ml bergamot juice (or lemon juice, or earl grey tea infusion**)
  • 1 egg white (or 25 ml aquafaba for a vegan alternative***)
  • fresh cherries, to garnish

Method

  1. Add all ingredients except garnish to a cocktail shaker.
  2. Dry shake hard for 30 seconds until emulsified.
  3. Add ice to the shaker.
  4. Shake hard for 30 seconds.
  5. Strain into a rocks glass.
  6. Garnish with fresh cherries.

*Pour gin into a sealable container. Cut 5 to 6 grapes in half and add. Seal, shake, and leave in a dark cupboard for 1 week, shaking occasionally.

**If bergamot juice is unavailable, infuse Highland Boundary with Earl Grey tea to replicate the flavour and use lemon juice. To infuse, pour 75 ml into a pot, heat just before boiling, then pour into a jar with a tea bag. Steep for 10 minutes and remove.

***For a vegan alternative, shake aquafaba on its own without ice for 20 to 30 seconds until emulsified. Then add remaining ingredients with ice and shake as normal.