Lockdown recipe diary #2: Teller of Tales
One of the fun parts of my job has been working with really amazing people to do super fun things. One of those amazing people is Georgie Bell, Bacardi’s global scotch whisky ambassador (and Whisky magazine’s 2020 scotch whisky brand ambassador of the year), and one of the super fun things was working with Edinburgh Food Studio to create Craigellachie cocktails to accompany a dinner celebrating Burns’ Night back in January 2019.
Teller of Tales
45 ml / 1.5 oz Craigellachie 13yo
15 ml / 0.5 oz amontillado sherry
15 ml / 0.5 oz Martini Riserva Rubino vermouth
7.5 ml / 0.25 oz Cherry Heering
10 ml / 0.33 oz raisin shrub
Pour all ingredients into a mixing glass. Fill with cubed ice and stir for ~20 seconds.
Strain into a chilled cocktail glass and garnish with a twist of lemon zest.
Raisin shrub
150 g raisins
150 g water
300 g granulated cane sugar
150 g red wine vinegar
75 g balsamic vinegar
Combine raisins and water in a large airtight container and leave for at least 6 hours.
Add sugar and leave for at least 4 hours.
Add red wine vinegar and balsamic vinegar. Stir until sugar is fully dissolved.
Strain out solids and transfer to a clean bottle.
Keep refrigerated.
Yields ~400 ml.