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Finish off Burns Night in style with this delicious cocktail, an alcohol twist on a traditional Scottish dessert
Make demerara syrup by pouring 150g demerara sugar and 75ml hot water into a pan and stirring until the sugar has dissolved. Leave to cool.
Muddle three raspberries into a shaker and add the measures of Speyburn 10 Year Old, Stroma, syrup, ginger wine and lemon juice Add ice and shake for 30 seconds.
Double strain into a tumbler over ice, allowing the froth to land on the top.
Garnish with the remainder of your raspberries and enjoy.
Make demerara syrup by pouring 150g demerara sugar and 75ml hot water into a pan and stirring until the sugar has dissolved. Leave to cool.
Muddle three raspberries into a shaker and add the measures of Speyburn 10 Year Old, Stroma, syrup, ginger wine and lemon juice Add ice and shake for 30 seconds.
Double strain into a tumbler over ice, allowing the froth to land on the top.
Garnish with the remainder of your raspberries and enjoy.
15 minutes
Serves 18-22 scones
