Larch & Honeysuckle Wild Scottish Spirit
Wild Paloma
- Prep
- Serves1
- Glasshighball
- Methodbuild
This Scottish take on a Paloma pairs the citrus and botanical character of Highland Boundary Larch and Honeysuckle Wild Scottish Spirit with grapefruit, lime and raspberry. A final drizzle of raspberry liqueur adds colour and a rich fruit finish.
Ingredients
- 25 ml Larch and Honeysuckle Wild Scottish Spirit
- 50 ml grapefruit juice
- 10 ml fresh lime juice
- 100 ml soda water
- 25 ml Tayport Distillery Raspberry Framboise Liqueur
- cubed ice
- lime or grapefruit slice, to garnish
Method
- Fill a highball glass with cubed ice.
- Add the Larch and Honeysuckle Wild Scottish Spirit, grapefruit juice and lime juice.
- Top with soda water.
- Stir gently to combine.
- Drizzle the raspberry liqueur over the top.
- Garnish with a slice of lime or grapefruit.
Tips
- Use freshly squeezed grapefruit and lime juice for the brightest flavour.
- Pour the raspberry liqueur slowly to create a layered finish.
- Always practise sustainable foraging. Identify every plant correctly, take only what you need and gather small amounts across several plants and locations. Read the Association of Foragers Principles of Practice before gathering wild ingredients.