Celebrate International Cocktail Day with a true OCCO cocktail classic
You do need some time for this recipe, but it’s a real show-stopper. Great for parties, as you can prepare it in advance. Bartender’s secret: make it in larger batches and multiply the recipe as desired!
Ingredients (for 1 cocktail)
20 cc Islay whisky – we use Laphroaig
20 cc lemon juice
10 cc white port
5 cc macadamia syrup
15 cc milk
5 cc cream
This is a clarification process where we use milk to clear liquids. The lemon juice clarifies the milk, resulting in a clear cocktail. Also, the clarification process actually preserves the batch.
Combine all of the ingredients, except for the dairy products, in a container and stirr well. Then, in a separate container, add the milk and cream. Slowly pour the first mix over the milk and cream. Very important: do NOT do this the other way around! Pour this mixture over a coffee filter in a larger container. This may take a few hours so it’s best to do this overnight.
Fill a tumbler glass with one extra large cube of clear ice. Take 100 cc of the prepared Suckerpunch-mix, and stir well for 15 seconds. Garnish with a sprig of nasturtium.