This week’s cocktail comes from Manacháin Monaghan, the 2019 winner of Compass Box’s ‘The Circle’ bartending competition and co-owner of the @belowstairsbar in Leeds. Monaghan has been looking at cocktail creation ‘through the Compass Box lens’ to find ways to showcase the full-bodied smoky flavours of the distiller’s award-winning Glasgow Blend, and has come up with something that’s simple to make, ideal for summer, and the perfect serve for the bold flavours of the Glasgow Blend. It’s also a great next step if you want to take your cocktail making to the next level and experiment with some more adventurous ingredients…
Full ingredients and method below!
50ml Compass Box Glasgow Blend
10ml Black cardamom syrup
20ml Yuzu Choya
A pinch of sea salt
1.25ml foamer or egg white
25ml sparkling mineral water
Shake all ingredients with ice, then strain and shake again without ice. Strain into an ice-filled highball, top with sparkling water and garnish with a sprig of samphire.