Honeysuckle Custard

Honeysuckle Custard

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.

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