Whisky revenge cocktail

Scottish Leader
2 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
As you to get comfortable with this sweet, wholesome elixir, then BOOM! You’re pierced with a sharp stabbing to your tastebuds.

By Independent Contributor January 05 2022
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Ingredients (13)

For the red apple and snap pea juice
2 red apples
30 g sugar snap peas
20 g sugar
40 ml water
15 ml fresh lime juice
For the red wine reduction
50 ml red wine
fresh sage
2 star anise
For the chilli syrup
1 cup sugar
1 cup water
1-2 fresh chillies
To assemble
50 ml Scottish Leader Signature
10 ml Stroh rum — optional, to garnish
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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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