As it’s a special occasion, we thought this week deserved another Cocktail of the Week! Whether you celebrate Christmas or not, today is a great day to try this new recipe from 2019 Australian Bartender of the Year and photographer Millie Tang
50 ml blended Scotch (Millie recommends Pure Scot Signature Blended Scotch Whisky)
5–15 ml ginger & cinnamon honey* (to taste)
1 dash aromatic bitters
Stir all three ingredients down and serve on block ice with orange peel and a gingerbread biscuit (German Lebkuchen would be a great choice!).
*Ginger & cinnamon honey (makes 350 ml)
1 part honey (250 ml)
0.5 part hot water (125 ml)
4 cinnamon sticks, broken apart
4 dime-sized pieces of fresh ginger
Pinch of salt
Add hot water and honey to a saucepan and stir until well mixed. Add broken-up cinnamon sticks, fresh ginger and salt. Heat on low until simmering, remove from heat, and let stand until cool. Strain to remove ginger (cinnamon can be left in if a more intense flavour is desired). Store in an airtight food-grade container in the fridge.
Ingredients
50 ml blended Scotch (Millie recommends Pure Scot Signature Blended Scotch Whisky)
5–15 ml ginger & cinnamon honey* (to taste)
1 dash aromatic bitters
Directions
Stir all three ingredients down and serve on block ice with orange peel and a gingerbread biscuit (German Lebkuchen would be a great choice!).
*Ginger & cinnamon honey (makes 350 ml)
1 part honey (250 ml)
0.5 part hot water (125 ml)
4 cinnamon sticks, broken apart
4 dime-sized pieces of fresh ginger
Pinch of salt
Add hot water and honey to a saucepan and stir until well mixed. Add broken-up cinnamon sticks, fresh ginger and salt. Heat on low until simmering, remove from heat, and let stand until cool. Strain to remove ginger (cinnamon can be left in if a more intense flavour is desired). Store in an airtight food-grade container in the fridge.
