Johnnie Walker Black Label
Honey Mead wine
White Orange Balsamic Vinegar
Toasted pine nuts
Douglas pine fir, small pinecones or honeycomb
0 units of alcohol per serve
Toast the pine nuts on a hot, dry non-stick pan on a medium heat. Pine nuts contain lots of natural oil that we want to extract so don’t introduce any further oil.
Stir while toasting them until they are golden in colour with a nutty aroma. Remove from the pan.
Take a highball glass and add the whisky and chilli jelly and stir to combine.
Add the rest of the ingredients, leaving the Champagne for last. Gently pour the Champagne almost to the very top and softly stir using up-down motions.
Garnish with a little pine or small pinecones for true seasonal nostalgia. If you have a small cigar torch, you can burn the ends of fir or top of the pinecones to release beautiful aromas.
Accompany the cocktail with some pieces of fresh honeycomb that the customer can chew while drinking to balance the dryness and gentle spice of the chilli jelly or cinder toffee and balsamic caviar.