THE UGLY DUCKLING
-
Utilizing tropical fruits and a rich chocolate syrup brings out the unique flavor profiles that accompany the High Rye.
-
.5 oz passion fruit syrup
.5 oz enzymatic chocolate barley syrup
1 oz lemon
1.5 oz Johnnie Walker rye
-
Add all ingredients to a tin. Add ice shake and double strain into a glass. add ice and garnish.
-
Rocks Glass
-
Edible Flower
-
Large Chunk Ice
-
Take about 30 passion fruits slice in half and remove pulp and place in blender. Blend the seeds and pulp together then pour through a sieve discard seeds then add them back to the blender. Add sugar to pulp at half the weight of the pulp blend and store.
-
Take about 75g of chocolate malted barley and about 500ml of water blend together then add about 1/8 tsp of pectin enzyme let sit for about 2hours then filter of the solution add sugar to mixture equal parts to the weight of the solution.