Here's the recipe:
50ml Whisky - I used a peated single grain
20ml pineapple liqueur
15ml demerara Nectar syrup*
10 mint leaves
3 dashes Bitters
*Add 100ml Nectar to a pot with 150g demerara sugar. Heat and stir until dissolved.
Method - Add the syrup, Mint and bitters to a julep cup or tumbler. Muddle the mint, stir and fill with crushed ice. Stir and add the whisky and pineapple liqueur. Stir and top with more crushed ice. Clap a mint sprig and garnish the cup with it
The Great Taste Golden Fork for the best food or drink from Wales was presented to our “really impressive” 13% ABV Heather Mead. “Smooth and easy to drink with lovely honey tones”, this mead is “crisp, balanced and rounded with an almost sherry-like dryness on the finish”, making it the ideal partner for cheese.
