Summer on the Green
Recipe by Amanda Caulk
- 2 oz. Harleston Green Scotch
- .5 oz. Aged Aquavit
- .75 oz. Banana-Honey-Chamomile Cordial*
- .5 oz. Lemon Juice
- .5 oz. Aquafaba
Preparation: Add all ingredients to a cocktail shaker. Shake with ice. Strain off ice and shake again without ice. Double strain into an ice-filled rocks glass. Garnish with banana chips and chamomile.
Mix 16 ounces local orange blossom honey and 16 ounces water in a pot on medium heat. Add 6 ripe, mashed bananas. Bring to a boil, then reduce heat. Let simmer for 10 minutes. Add 8 grams of chamomile and stir for 30 seconds. Fine strain through a mesh strainer.
Garnish: Banana Chips, Chamomile Flowers
Glassware: Large Rocks Glass
I wanted to come up with a cocktail that could be easily enjoyed during the day on the green, out in the sun. In Charleston, it’s hot a lot of the year, and if you’re sipping on a Scotch cocktail during the day, it had better be refreshing. So I chose to make a sour style cocktail, with a honey syrup as the sweetener. I wanted to use complimentary flavors you find in Scotch, so I chose banana to play up the tropical fruit notes I taste in Harleston Green, as well as some chamomile to ramp up some floral flavors. I chose a touch of aquavit to add depth and enhance the tasty flavors of grain. Add a bit of aquafaba for a beautiful texture, and you’re set to enjoy Summer on the Green.