The King Boo cocktail showcases both Borders highland single grain and Raasay While We Wait single malt in a fresh-tasting whisky hit to rule them all. London’s first dessert and cocktail bar, Basement Sate, tailored this cocktail to the profile of our whiskies for our R&B whisky and dessert pairing.
40ml Borders highland single grain Scotch whisky
10ml Raasay While We Wait single grain Scotch whisky
20ml Lemon juice
30ml homemade mint syrup (see below)
Mint Syrup Components:
3 min tea bags
Mint Syrup Method:
Infuse the fresh mint and tea bags in hot water, then add sugar to equal 50% of the water volume (for example: 1L mint infused water = 500g sugar).
Stir all ingredients together in a cocktail shaker, strain into a champagne coupe and garnish with a candied lemon slice.