Cordials, syrups, sherbets, shrubs and superb Chivas serves to see you through the whole year.
The latest Chivas Seasonal Serve from Josh Reynolds, Global Winner of the Chivas Masters Cocktail Competition 2015, is a super tasty spring special.
Pink grapefruit and jasmine tea sherbet
“This combo,” explains Josh, “stems from some margaritas I tried with pink grapefruit and jasmine. The floral tones of the jasmine and the zesty character of the grapefruit combine to provide a lovely backbone to the Chivas for a very refreshing drink.”
480g caster sugar
2 pink grapefruits
250ml additional pink grapefruit juice
15g jasmine pearls
Peel the zest of the grapefruits and remove all pith. Muddle the zest into the caster sugar until the sugar starts to absorb the grapefruit oils (you’ll know it’s happening when the caster sugar starts to turn fluffy) and leave for 20 minutes. Add the grapefruit juice, stir and remove zests. Heat to 80 degrees in a saucepan, add the jasmine pearls and leave to infuse for 20 minutes. Strain and bottle.
Use it in the following:
50ml Chivas Regal 12 yo
20ml pink grapefruit and jasmine sherbet
15ml Cocchi Americano
15ml lime juice
2 dashes grapefruit bitters
Shake and strain all the ingredients into an ice-filled rocks glass, then garnish with a lime wheel.
Watch Josh make his Pink grapefruit and jasmine tea sherbet and suggested serve
See more Chivas Seasonal Serves here
June: Passionfruit and chai tea syrup.