Avenue Scotch
Recipe:
- 45ml Scotch
- 20ml passion fruit syrup* (originally 30ml)
- 20ml fresh lime juice (originally 22.5ml)
- 15ml ginger syrup*
Combine all of the ingredients into a shaker with ice, then shake vigorously. Double strain into a coupe, then garnish with a (lemon) thyme sprig.
You basically don't need to explain much, it tastes exactly like it sounds and is a nice sour with double complexity through fresh passion fruit, ginger and then the maltiness and light smoke depending on your choice of whisky.
It is worth scaling down a little here, as indicated in the recipe above, as passion fruit is strong enough to take center stage even with 20ml. A split between blended malt or a round Highland malt and a little Islay can of course add a little more depth.
*Passion Fruit Syrup (if selfmade):
Combine 3 parts simple syrup (1:1) with 1 part passion fruit puree. Store in the refrigerator for up to 2 weeks.
*Ginger Syrup:
Combine 1 part fresh ginger (by volume) with 1 part cold simple syrup (1:1). Blend on high for 1 minute, then strain. Store in the refrigerator for up to 2 weeks.
Source: Jónmundur Þorsteinsson , Jungle, Reykjavík, Iceland
