|30 g||sugar snap peas|
|15 ml||fresh lime juice|
|50 ml||red wine|
|50 ml||Scottish Leader Signature|
|10 ml||Stroh rum — optional, to garnish|
To make the red apple and snap pea juice:
Add apples into a blender along with sugar snap peas, sugar, water and lime juice. Once blended, strain the mixture.
To make the red wine reduction:
Add red wine to a pot on low heat, sprinkle a sprig of fresh sage and star anise and slowly reduce for +/- 10 mins.
To make to chilli syrup:
Add sugar, water, and chillies to a pan and let simmer. Stir together sugar, water and sliced chillie in a small saucepan. Bring to a boil over medium-high; cook 1 minute. Remove from heat; let it stand for 20 minutes. Pour mixture through a wire-mesh strainer into a bowl; discard chilli slices. Chill syrup until ready to use.
Add whisky to a glass. Mix the green apple and snap pea juice with the wine reduction and chilli syrup in a shaker, add ice to cool down and shake. Double strain and garnish (optional).
Garnish: with 10 ml of Stroh Rum, lit, and a sprinkle of cinnamon (beware, this isn’t for the fainthearted but if you prefer it, go for it.)
Put the finishing touch to your plot with a dehydrated, green apple slice – it is the most iconic symbol of revenge, right? Think Snow White… enjoy.
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