Yule shoot, your eye out

Yule shoot, your eye out

This bright and vibrant serve sets off the rich wine notes of our Port Cask Finish with the fruity, floral tastes of rosemary, cranberry and persimmon.

  • 45ml Glen Moray Port Cask Finish
  • 20ml cranberry-persimmon shrub*
  • 15ml lemon juice
  • 15ml rosemary simple syrup*
  • Soda water to top
  • Cranberries
  • 1 sprig rosemary and persimmon "star", to garnish


Add whisky, shrub, lemon juice and simple syrup to a cocktail shaker with ice, shake and strain over ice into a Collins glass. Top with soda water and fresh cranberries, adding a rosemary sprig and persimmon “star” as the final touch. Slàinte!

Cranberry-persimmon shrub* WHAT YOU’LL NEED 60z fresh or frozen cranberries 2 ripe persimmons cut into cubes 1 cup sugar 3/4 cup red wine vinegar 1 tsp lemon zest 2 Tbsp lemon juice

HOW TO MAKE YOUR SHRUB: Bring all the ingredients to a simmer with 2 cups water in a small saucepan over medium heat, stirring often. Reduce heat to low and cook 5 minutes until most of the cranberries have burst. Next, strain your mixture, pressing liquid out of pulp using the back of a spoon. Discard the pulp and chill for at least 1 hour.

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