With thanks to Jack of Scottish Mixology for this recipe. A floral, fruity and refreshing cocktail.
In a highball, pour in the Highland Boundary Birch and Elderflower Wild Scottish Spirit, gin and gin liqueur.
Add the violet syrup and pink grapefruit juice.
Place a large ice cube in and stir.
Carefully wrap the cucumber ribbons around the inside of the glass (use a long spoon if necessary) or in a design of your choice
Fill the glass with ice ensuring not to disrupt your cucumber garnish and slot in the sprig of rosemary
Top up with some elderflower tonic and give a gentle stir to ensure it’s mixed
*There’s multiple ways to obtain the rhubarb gin liqueur or flavour. You could use shop bought or make some yourself. To make it yourself, get a clean empty jam jar, cut a length of rhubarb into half inch parts, add a table spoon of caster sugar and then your gin of choice. Seal the jar and leave this to steep in a dark place for a week. Shake the jar throughout the week to ensure it’s mixed. At the end of the week, taste and decide if more sugar is needed. Colour results may vary slightly.
**To make the violet syrup, in a small pot, add a packet of violet sweets and 100ml boiling water. Stir until dissolved and then simmer until reduced and thickened slightly.
- 25ml Highland Boundary Birch & Elderflower
- 25ml Gin
- 25ml Rhubarb Gin liqueur*
- 2 cucumber ribbons (or 1 extra long one)
- 15ml Pink Grapefruit juice
- 15ml Violet Syrup**
- 1 sprig of rosemary
- Elderflower tonic
- Grapefruit peel to garnish