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R&B Distillers ‘Borders Sour’
Jon Hatchman
Print Recipe
Pin Recipe
Course
Cocktails
Cuisine
Global
Ingredients
50
ml
Borders highland single grain Scotch whisky
30
ml
fresh lemon juice
2
chunks
of fresh pineapple
20
ml
Gomme syrup
A couple of splashes of grapefruit bitters
Ice cubes
To Garnish
Lemon peel garnish
Instructions
Add pineapple chunks to a cocktail shaker with Gomme syrup and use a muddling stick to dissolve into a puree
Add lemon juice, grapefruit bitters, whisky and ice and stir to desired dilution
Strain into a glass over ice
Garnish with lemon peel and serve