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Storm In A Teacup Whisky Cocktail 1

Advanced

10 mins

STORM IN A TEACUP

Fresh

Storm in a Teacup draws inspiration from a Dark ‘n’ Stormy cocktail but replaces dark rum with richer Scotch for a more sophisticated whisky cocktail recipe. This cocktail also upgrades the ginger beer in this recipe, using fresh ginger and pear shrub instead.

Storm In A Teacup Whisky Cocktail 2

MAKE IT YOURSELF

ingredients

method

STORM IN A TEACUP

Tea Cup

45 ml
Chivas XV
45 ml
Fresh Ginger & Pear Shrub
22 ml
Fresh Lime Juice
Soda Water, to top up
Dehydrated Lime, to garnish

STORM IN A TEACUP

Tea Cup

45 ml
Chivas XV
45 ml
Fresh Ginger & Pear Shrub
22 ml
Fresh Lime Juice
Soda Water, to top up
Dehydrated Lime, to garnish

SHRUB MAKING

Grate frozen ginger and macerate with sugar for 8 hours. For every 1kg of sugar, add 1 litre of cider vinegar and 1kg chopped pears

1

/6

REST

Allow to rest for 1 week

2

/6

STRAIN

Strain and chill the shrub, and add a squeeze of fresh lime juice

3

/6

ASSEMBLE

Build the ingredients in a vessel and add ice

4

/6

BUBBLES

Top with soda water (alternatively, use dry ice to impress and carbonate the drink)

5

/6

SECOND STRAIN

Strain everything into a glass tea cup

6

/6

SERVE

Garnish with dehydrated lime and serve

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WHAT ARE SHRUBS?

Shrubs are a way of preserving fruit in vinegar, which results in a sweet yet tart syrup that’s perfect for cocktails. The week’s wait for the shrub is more than worth it – and should keep in a refrigerator for long enough that you can enjoy it on other cocktail-making evenings!

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