Bootlegger’s Handshake

Recipe by Joel Barron

Ingredients:

  • 2 dashes Angostura Aromatic Bitters
  • .75 oz. Fresh Lime Juice
  • .375 oz. Cinnamon-Demerara Syrup*
  • .375 oz. Pineapple Syrup**
  • 2 oz. Harleston Green Scotch

*Cinnamon-Demerara Sugar

  • 8 Sticks Cinnamon
  • 500 gr Water
  • 500 gr Demerara Sugar
  1. Toast Cinnamon on low heat until aroma permeates the room.
  2. Add 500 gr Water and bring to a boil.
  3. Stir in 500 gr Demerara Sugar until dissolved.
  4. Remove from heat and let steep overnight.
  5. Strain, bottle and enjoy.

**Pineapple Syrup

  • 500 gr Fresh Pineapple Juice
  • 500 gr Granulated Sugar
  1. Blend on high until Sugar is dissolved.
  2. Bottle and enjoy.

Preparation:

In a shaker tin add

  • 2 dashes Angostura Aromatic Bitters
  • .75 oz. Fresh Lime Juice
  • .375 oz. Cinnamon-Demerara Syrup*
  • .375 oz. Pineapple Syrup**
  • 2 oz. Harleston Green Scotch
  1. Add ice, seal tin and shake hard.
  2. Double strain into a chilled Nick & Nora glass.

Cheers!

Garnish: Dehydrated Lime Wheel & Star Anise

Glassware: Chilled Nick & Nora

Cocktail Inspiration:

The Bootlegger’s Handshake was inspired by the bar industry’s love for a classic Daiquirí and my desire to reinvent that wheel with a modern twist for today’s curious bartender and cocktail enthusiast.