Pocket Full of Poésies

Recipe by Sarah Wollett


  • 1.5 oz. Harleston Green Scotch
  • 1 oz. Fuggle Hop Infused Contratto Bianco*
  • .5 oz. Strawberry Syrup**
  • .5 oz. Lemon Juice
  • 1 oz. AquaFaba

Preparation: Place all ingredients in a Boston shaker with ice and give a strong short shake. Strain ingredients from ice, dispose of ice, and dry shake. Double strain into a chilled coupe.

*Fuggle Hop Infused Contratto Bianco

Place 1 tbsp. dried fuggle hops into 750 ml of Contratto. Steep for a maximum of 2 hours (or to taste). Strain and store.

**Strawberry Syrup

Muddle 1 cup strawberries with 1 cup sugar and the zest of 2 lemons. Macerate 15-30 minutes. Cook over medium low heat with 1 C water, stirring until sugar has dissolved. Strain and cool.

Garnish: Dehydrated strawberry powder

Glassware: Coupe Glass

Cocktail Inspiration:

Harleston Scotch reminded my so much a bright green tea the first time I smelled it. Tea and grapefruit. I have a habit of saying that my brain in like spaghetti— a big mess and the leads don’t always make sense, so bear with me when I say that this in turn reminded me of my own love of brewing. The best brews, for me, when they start out, are aromatic in the best ways and I especially love when they smell *green.* I wanted to amplify the green notes in Harleston while keeping some of its fruity nature intact. So as an homage to my hobby I decided to infuse fuggle hops— they’re super fragrant but not so flavorful that they’d mask the scotch.