How to make a Cherry Heather Sour
From our resident mixologist, Jack at Scottish Mixology⠀🍸🍸🍸
Another brilliant cocktail from Jack especially for us, this time using Heather Gin from Isle of Bute gin. As with all Jack's cocktails it looks absolutely stunning and is straight forward and easy to make - just requires a bit of shaking!
The Marasca syrup (made from cherries) and the raspberries go really well with the Heather gin (which is delicious in its own right). Make this cocktail, serve it to someone special and you'll get absolutely no complaints....
Isle of Bute, a tiny Scottish island is the inspiration behind the gins, crafted with love and care in the west of Scotland by Head Distiller, Simon Tardivel. He has worked all over the world as a multi-award winning brewer and alcohol expert, before falling in love with Bute while living there. He sourced local botanicals to create unique craft gins that showcase the true spirit of Scotland.
Originally based in Glasgow while the distillery and Gin school were built in Rothesay, they already have a number of different gin expressions. Handcrafted in small batches, the gin is made using heather which is handpicked from the Isle of Bute. The wild heather is then mixed with a number of botanicals including pink grapefruit, creating a gin with a fruity and citrus finish that showcases the floral beauty of the Isle. They also do Oyster, Gorse and Oak gins.
Slightly coloured this is a gorgeously subtle gin reminiscent of a Scottish hillside on a sunny day - a lovely summer garden G&T.
INGREDIENTS🍸 50ml Isle of Bute Heather gin
🍸 15ml Marasca syrup
🍸 5 fresh raspberries
🍸 20ml lemon juice
🍸 1 egg white
TO MAKE🍸 Add all the ingredients to a shaker
🍸 Shake without ice for 30 seconds
🍸 Fill shaker with ice and shake again until frosty
🍸 Fine strain into a glass