bitters

You put the pine in the coconut

Name: You put the pine in the coconut
Prep time: 10 min
Yield: 1
Cuisine: Scottish
Ingredients: "\"\\\"\\\\\\\"\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"40 ml coconut oil washed Birch and Elderflower Wild Scottish Spirit*\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\",40 ml lowland whisky infused with passion berries**\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\",20 ml pine nut orgeat***\\\\\\\\\\\\\\\",5 ml vanilla essence\\\\\\\",15 ml lime juice\\\",2 dashes citrus bitters\",smoked salt and passion berry rim",pineapple fronds, to garnish

Prep10 mins
Serves1
Glassrocks
Methodshake

An amazing Wild Scottish and Tropical combination cocktail. Thanks to Jack of Scottish Mixology.

Ingredients

40 ml coconut oil washed Birch and Elderflower Wild Scottish Spirit*
40 ml lowland whisky infused with passion berries**
20 ml pine nut orgeat***
5 ml vanilla essence
15 ml lime juice
2 dashes citrus bitters
smoked salt and passion berry rim
pineapple fronds, to garnish

Method

Prepare the rim by rubbing lime around the glass edge.
Coat the rim with smoked salt and passion berry mixture.
Add all ingredients except garnish to a cocktail shaker with ice.
Shake hard for 10 to 12 seconds.
Strain into a rocks glass over a large ice cube.
Garnish with pineapple fronds.

*In a pot, melt 1 tbsp coconut oil. Transfer to a jar with the spirit and seal. Leave to cool for 24 hours, then freeze. After 3 to 4 days, melt again and repeat. When ready, pierce the coconut oil layer and extract the spirit.

**In a dry pan, toast 2 tbsp passion berries until aromatic. Grind into a powder. Combine 90% with lowland whisky, cover, and leave for 1 week, shaking occasionally.

***In a dry pan, toast 1 cup pine nuts until lightly golden. Blitz finely. Make a syrup with 300 ml water and 300 g sugar. Add pine nuts and simmer for 25 minutes. Leave to infuse overnight.