Borrowing heavily from the the constituent parts of Cranachan, this drink infuses whisky with oats, compliments a gentle ginger heat with the warming taste of lavender honey and then cuts through it all with a little lemon. Think of it as an oaty hot-toddy martini. As this is the first year I don't get to chat haggis with my grandfather, I've decided the cocktail should have his name. Drink it with excellent people this weekend.
- 75ml oat infused whisky (instructions below)
- 25ml heather honey
- 25ml lemon juice
- 1/2 tsp of grated ginger
- Add a handful of oats to a jar.
- Pour the whisky over the oats and seal the jar.
- Agitate the jar and leave to infuse for at least 24 hours.
- Strain the whisky using a bar strainer or sieve into a cocktail shaker making sure to press the booze soaked oats to extract all the Scotch.
- If your honey is quite stiff, microwave it for a few seconds to loosen it then add it to the whisky along with the lemon juice.
- Using a microplane grater, grate about half a teaspoon of ginger into the shaker.
- Shake to get the honey mixed, add ice, and then shake again for a few seconds.
- Strain into a martini glass.