Poinciana
Ingredients
- 4 fresh Raspberries
- 2 oz Glenfiddich 12 Year Old Speyside single malt
- 1⁄2 oz Coconut rum liqueur
- 1⁄2 oz Italian red bitter liqueur
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and raspberry.
Method:
- MUDDLE raspberries in base of shaker.
- Add other ingredients.
- SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered raspberry.
History:
Adapted from a recipe created in 2020 by J. E. Clapham of Clapham Cocktails. Named after
Poinciana, the 1936 song composed by Nat Simon and Buddy Bernier.
Review:
Bittersweet berry fruit scotch rounded by subtle coconut.
