Recipe of the week: The Macallan Distillery Experience's clootie cocktail

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Celebrating the traditional Scottish Christmas cake, the clootie dumpling.

First appearing in a recipe book in the 1747, Macallan Distillery has taken inspiration from the flavours of this relic from times past.

Bringing together the dried fruits and spices, twisting them into an old fashioned styled cocktail.

Ingredients

50ml Macallan Lumina

20ml cinnamon, star anise & juniper berry syrup (see adjacent recipe)

2 x dashes of orange bitters

2 x dashes of Angostura bitters

Directions

1. Stir in mixing glass with ice

2. Strain in rocks glass filled to the top with ice

3. Garnish with plum wheel.

Recipe for the cinnamon, star anise & juniper berry syrup

Ingredients

200 grams of white caster sugar

200ml water

teaspoon of juniper berries

2 x star anise

1 x cinnamon stick

Directions

1. Bring water to the boil in a pan and add the sugar, stir until the sugar dissolves leaving a clear liquid.

2. Bring the heat down to low and add the rest of the ingredients and leave to simmer for 30 minutes.

This recipe was created by Mark Rooney, food and beverage manager at Macallan Distillery Experience, in Craigellachie.

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