The King Boo Cocktail by Basement Sate
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.
Cocktail Components:
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:
Fresh mint
3 min tea bags
Sugar
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).
Cocktail Craft:
Stir all ingredients together in a cocktail shaker, strain into a champagne coupe and garnish with a candied lemon slice.
