The Speyside Grace

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.

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