We joined London jazz and julep bar Kansas Smitty’s for World Whisky Day 2016 where they served up The Piney Brown cocktail, bespoke and made specifically for Borders highland single grain. This cocktail is a crowd pleaser – serving gatherings of up to 20 people.
700ml (1 bottle) Borders highland single grain Scotch whisky
Handful of lavender flowers
5 pine needles
150ml salted heather honey syrup
1 Bergamot tea bag
Half a lemon
Combine Borders highland single grain with the peel of half a lemon, pithe included, the Bergamot tea bag, lavender, pine needles, and 150ml of heather honey syrup. Infuse for 12 hours in an airtight container out of direct sunlight.
Pour your infusion into a tin or metal cup. Stir in fresh sage, parsley, rosemary, and thyme. Add a small amount of crushed ice and stir thoroughly, making sure the ice is coated in the alcohol. Repeat until the container is full and garnish with a candied lemon and sprig of lavender.