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Glasgow Coast Sour
A serve created by 2019 The Circle winner Manacháin Monaghan. A breadth of smoky flavours honour the urban heart of Glasgow, while subtle hints of shoreline vegetation nod to the Scottish coast. Scroll down for more details on how you can recreate this serve at home.
INGREDIENTS
- imperial
- metric
- 2 oz of Glasgow Blend
- ¾ oz of Yuzu Choya (A liqueur made from yuzu, a Japanese citrus fruit)
- ½ oz of Black cardamom syrup*
- 1 pinch sea salt
- ¼ tsp of foamed egg white
- 1 oz of Good quality sparkling water/soda water
- Garnish: Glasgow Blend spritzed sprig of samphire/dill
- 50ml of Glasgow Blend
- 20ml of Yuzu Choya (A liqueur made from yuzu, a Japanese citrus fruit)
- 10ml of Black cardamom syrup*
- 1 pinch sea salt
- 1.25ml of foamed egg white
- 25ml of Good quality sparkling water/soda water
- Garnish: Glasgow Blend spritzed sprig of samphire/dill
METHOD
Shake Glasgow Blend, Yuzu Choya, Black cardamom syrup*, a pinch of sea salt, and the foamed egg white in a cocktail shaker with ice.
Strain into a Highball glass, then top with sparkling water or soda water.
Garnish with a Glasgow Blend spritzed sprig of samphire or dill.
Serve, and enjoy.
*To make Black Cardamom Syrup
You can make this at home by grating three cardamom pods over 300g sugar. Throw in any remaining bits of husk, then carefully pour 300g of boiling water over until covered. Leave to infuse for 2 hours before straining finely.
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