The Speyside Grace
The Speyside Grace – by World Whisky Day founder and author, Blair Bowman
- 1 clementine
- 50ml Benromach 10 year old
- Juice of half a lemon
- 2 tsp of simple syrup (gomme)
Peel the clementine and save one or two segments for garnish. Place the segments in a mixing tin and use a muddler to squeeze out as much juice as possible.
Add the juice of half a lemon, syrup and Benromach. Add ice to the tin and shake, and stain over ice into a rocks glass. Garnish with leftover clementine segments.
Watch a video of how it was made here.