STORM IN A TEACUP

Name: Storm in a Teacup
Prep time: 10 min
Total time: 10 min
Yield: 1

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.

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

REST

Allow to rest for 1 week

STRAIN

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

ASSEMBLE

Build the ingredients in a vessel and add ice

BUBBLES

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

SECOND STRAIN

Strain everything into a glass tea cup

SERVE

Garnish with dehydrated lime and serve

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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