Ardbeg Balanced Cocktail Competition


Summer Sunday Cocktail

By Chris Elford – Richmond, Virginia


  • 1/4 oz. Fresh Ginger Syrup (1:1 Ginger juice: White sugar)
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Passionfruit (Available at most Latin markets)
  • 1/2 oz. Honey Syrup (1:1 Clover honey: Water)
  • 1 oz. Ardbeg Ten Single Malt Scotch Whisky
  • 1 oz. El Dorado 5 Year Rum
  • 1 oz. Spicy Ginger Beer
  • Cucumber wheel for garnish


Chill Collins Glass. Combine all ingredients in mixing tin except ginger beer and cucumber wheel and shake vigorously until frigid. Double-strain over ice in a collins cube and top with ginger beer, dragging a spoon up the wall of the glass to uniformly combine. Garnish with cucumber wheel on a cocktail pick for color and vegetal aromatics.

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