You put the pine in the coconut
An amazing Wild Scottish and Tropical combination cocktail. Thanks to Jack of Scottish Mixology.
Combine all ingredients except passion berry powder in shaker. Pour remainder of passion berries into a bowl with a tsp of smoked salt (grind down if necessary). Rub lime around rim of glass and using the bowl, coat the rim in the salt and berry mixture. Shake cocktail ingredients with ice, strain over a large ice cube into prepared glass and garnish with some pineapple fronds.
*in a pot, melt 1 tbsp of coconut oil. Transfer to a jar with the Birch and Elderflower Wild Scottish Spirit and seal. Leave to cool on the counter for 24 hours and transfer to freezer. In 3-4 days, transfer jar contents into pot again and melt down coconut oil. Pour again into jar and leave again for 3 days. When ready, pierce a hole in layer of coconut oil and extract Birch and Elderflower Wild Scottish Spirit.
**in a dry pan, toast 2 tbsp of passion berries until aromatic. Transfer to a mortar and pestle and grind into a powder. Combine 90% of this with your choice of lowland whisky, cover and leave for 1 week, shaking occasionally
***in a dry pan, toast 1 cup of pine nuts until light golden colour. Finely blitz in a food processor. Make a sugar syrup using 300ml water and 300g golden caster sugar. Pour in blitzed pine nuts and simmer for 25 minutes. Leave to infuse overnight
- 40ml Coconut oil washed Birch and Elderflower Wild Scottish Spirit*
- 40ml Lowland whisky infused with passion berries**
- 20ml Pine nut orgeat***
- 5ml Vanilla essence
- 15ml Lime juice
- Citrus bitters
- Smoked salt & Passion berry rim