Drink recipe: Shipwreck cocktail from Fingal
Matty Tomaszewski, bar supervisor and sommelier at The Lighthouse Restaurant and Bar on board Fingal Hotel in Leith shares this new cocktail recipe, which uses Scottish honey from the Edinburgh Honey Company.
Matty Tomaszewski, bar supervisor and sommelier at The Lighthouse Restaurant and Bar on board Fingal Hotel in Leith shares this new cocktail recipe, which uses Scottish honey from the Edinburgh Honey Company.
Ingredients
- For the cocktail
- 50ml Belvedere vodka infused with lemon verbena and winter savory
- 20ml honey syrup made with Scottish honey from the Edinburgh Honey Company
- 25ml Lighthouse Bar cordial (green apple, lime, lemongrass, wood sorrel), green chilli liqueur, smoke
- For the honey syrup
- 8-10 tsp Edinburgh Honey Company honey
- 500ml hot water
- 50ml gomme
- For the Lighthouse Bar codial
- 3 lemons, the peel of
- 50ml lime juice
- 2 sprigs of freshly cut lemongrass
- 100ml apple juice
Difficulty: Easy Time to cook: N/A mins
Method
How to make the Shipwreck cocktail
Stir all ingredients together in a mixing glass, taste then fine strain.
Serve in an ‘Old Fashioned’ glass with ice.
Garnish with lemon verbena and winter savory.
For the honey syrup
Stir all ingredients together.
For the Lighthouse bar cordial
Steep all ingredients together for two hours.