Smoky Scotch whisky is the unexpected base for this fruity and fizzy punch.
Add all the ingredients except the pilsner to a mixing glass and fill with ice.
Stir, and strain into a pilsner glass filled with fresh ice.
Top with the pilsner and garnish with a pinch of La Boîte Borneo N.
26 Spice Mix and a grapefruit half-wheel.
*Citrus Oleo-Saccharum INGREDIENTS:
PREPARATION: Using a Microplane or similar tool, zest the entire surfaces of the grapefruits and lemons into a bowl. Add the sugar and let stand for 1 hour. Add the boiling water and stir until the sugar dissolves completely. Fine-strain and chill before using.
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