Universally Speaking
This cocktail is a twist on a scotch sour, with a balanced but contrast of flavours between the sweeter liquid and the salty and savoury foam.
Serves:
Ingredients
45ml The Singleton 12
22ml Passionfruit Liqueur
22ml Coffee Kombucha
22 Savignon Blanc
7ml Rich Hazelnut Syrup
Equipment
1 Jigger
1 Ice Scoop
1 Cocktail Shaker
1 Hawthorne Strainer
method
Add all ingredients to a cocktail shaker with ice.
Shake vigorously.
Strain into a cold coupe glass.
Top with coconut and mango honey air.
Coconut & Mango Honey Air
50g Lacto Fermented Mango-Scented Honey
100ml Coconut Water
3g Versawhip or Albumin
2 N20 Cartridges
Method
Combine all ingredients in a round container.
Whisk together using an immersion blender until fully combined.
Pour into a 750ml Siphon and close.
Charge with the first N20 cartridge and shake vigorously for 10 seconds.
Charge again with the last cartridge and shake for another 10 seconds.
Leave to rest in the fridge for at least 20 minutes before using to top your serve.
Alcohol Content
20.3g per serve
