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Storm in a Teacup Whisky Cocktail Recipe

STORM IN A TEACUP COCKTAIL RECIPE

Fresh - Advanced - Old Fashioned glass

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.
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!

Ingredients

[45] Chivas XV
[45] fresh ginger and pear shrub
[22] fresh lime juice
Top with soda water
Lime, to garnish

How to make it

1 To make the shrub, 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, and allow to rest for 1 week.
2 Strain and chill the shrub, and add a squeeze of fresh lime juice.
3 Build the ingredients in a vessel and add ice.
4 Top with soda water (alternatively, use dry ice to impress and carbonate the drink).
5 Strain into a glass tea cup.
6 Garnish with dehydrated lime.
7 Serve.

WHISKY COCKTAIL RECIPE TIP

After straining the shrub, keep the fruit aside for topping desserts, as the fruit will have become rich and candied.

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