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Whisky & Clementine Smash
This festive take on a Whisky Smash combines smooth Scottish whisky with a seasonal mix of clementine and lemon juice, and a pinch of fresh mint for zing. Shaken over ice and served in tumblers, it's a heady cocktail that's perfect for sipping in front of the fire.
Ingredients
- 10-12 good sized mint leaves
- 90ml blended Scottish whisky
- 25ml fresh clementine juice
- 25ml fresh lemon juice
- 30ml sugar syrup (see our tip)
- 2 clementine wedges, to garnish
Prep: 5 mins | Cook: nil
Method
1. Pop the mint leaves into a cocktail shaker and use a muddler, pestle or the end of a rolling pin to bash them a few times to bruise them.
2. Pour in the whisky, clementine and lemon juice, and sugar syrup. Add a handful of ice, seal the shaker and then shake the mix for 30 secs to chill.
3. Fill 2 tumblers with ice cubes. Strain the cocktail mix into the glasses through a hawthorn strainer or fine sieve. Tuck a clementine wedge into each glass to garnish, and serve.
4. How To Make The Sugar Syrup
Sugar syrup is also called simple syrup and it's a mix of sugar and water. It's easy to make and will keep in your fridge, in an airtight jar or tub, for 3-4 weeks. So, if you like making cocktails, it's worth making a large batch to keep you going. To make it, place 100g sugar in a small pan with 100ml cold water. Place over a medium-low heat and gently warm till the sugar dissolves (no need to stir). Once the sugar has dissolved, turn up the heat and bring to the boil. Boil for 2 mins, then take off the heat and leave to cool. Pour into a jar, seal and store in the fridge.
Sugar syrup is also called simple syrup and it's a mix of sugar and water. It's easy to make and will keep in your fridge, in an airtight jar or tub, for 3-4 weeks. So, if you like making cocktails, it's worth making a large batch to keep you going. To make it, place 100g sugar in a small pan with 100ml cold water. Place over a medium-low heat and gently warm till the sugar dissolves (no need to stir). Once the sugar has dissolved, turn up the heat and bring to the boil. Boil for 2 mins, then take off the heat and leave to cool. Pour into a jar, seal and store in the fridge.
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