Cordials, syrups, sherbets, shrubs and superb Chivas serves to see you through the whole year.
As we head into autumn it’s time for another Chivas Seasonal Serve. This month Josh Reynolds, Global Winner of the Chivas Masters Cocktail Competition 2015, tells us about getting inspired by raspberry and coffee.
Raspberry and coffee syrup
“This raspberry and coffee syrup is very rich and decadent but my word is it tasty! The two flavours are awesome together – the coffee tones really shine through and back up the Cocchi Torino and, of course, the Chivas in my suggested serve. I’ve made a swizzle style drink to really bring out those rich flavours. Raspberry is a lovely ingredient to use and gives the drink a great structure.”
25g freshly ground coffee
Add all the ingredients to a container, shake hard and leave for 24 hours. Strain through muslin or fine cloth and bottle.
Use it in the following:
35ml Chivas Regal 12 Year Old
20ml raspberry and coffee syrup
10ml Cocchi Torino
10ml lemon juice
1 dash Angostura bitters
Shake over ice and strain into an ice filled Collins glass and top with soda. Garnish with a raspberry, mint sprig and lemon wedge.
Watch Josh make his raspberry and coffee syrup and suggested serve
October: Blackberry and maple shrub.