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