Botanical Cocktails
Honeysuckle Custard
- Prep
- Serves1
- Glasshighball
- Methodshake
With thanks to Jack of Scottish Mixology for this recipe. An incredible flavour sensation.
Ingredients
- 30 ml Larch & Honeysuckle Wild Scottish Spirit
- 30 ml wester pineapple pot still rum
- 30 ml açai juice
- 30 ml lime juice
- 20 ml advocaat
- 20 ml nepalernum*
- 7 raspberries
- raspberries, to garnish
Method
- Muddle raspberries in a cocktail shaker.
- Add all remaining ingredients to the shaker with ice.
- Shake hard for 10 to 12 seconds until frosty.
- Strain into a highball glass over crushed ice.
- Top with more crushed ice.
- Garnish with raspberries.
*Combine 400 ml water, grated ginger, toasted Timur berries or Timut peppercorns, toasted cloves, lime juice and zest, toasted almonds, and 800 g sugar. Simmer for 20 minutes and leave to infuse overnight. Strain and store.