The punch of Scotch is softened with some honey, lemon, and aromatics in this cocktail from Brandon Burke of Haddingtons in Austin, Texas. Sweet and floral, this easy-sipping cocktail is soothing in the winter and patio friendly in the spring.
If you don't want to make elderflower sorbet, float your favorite herb or citrus sorbet on top.
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker, cocktail strainer, cocktail glass, vegetable peeler, ice cream maker|
- For the Elderflower Sorbet
- 1 pound granulated sugar
- 2 pints water, divided
- 6 ounces lemon juice
- 8 ounces St. Germain Elderflower liqueur
- 1 tablespoon lemon zest
- 2 tablespoon corn syrup
- For the Cocktail
- 1/4 ounce honey
- 1/4 ounce warm water
- 1.5 ounces Sheep Dip Blended Scotch
- 1 ounce lemon juice
- 2 dashes lavender bitters
- 1 teaspoon of elderflower sorbet
- 1 lemon peel
To make the elderflower sorbet: Simmer the sugar with the first pint of water in a medium saucepan until fully dissolved to create a simple syrup.
Stir in remaining pint water, lemon juice, elderflower liqueur, lemon zest, and corn syrup. Cover and allow mixture to chill in the refrigerator or in an ice bath (by placing the saucepan into a sink filled with ice and water).
Transfer the chilled mixture into the pre-chilled ice cream maker's container. Process the mixture according to the ice cream maker's directions. Transfer the sorbet into an air tight container and freeze until ready to use.
To make the Dipping Daisy, stir honey and water together until dissolved. Add to cocktail shaker, along with Scotch, lemon juice, and lavender bitters. Fill with ice and shake for 15 seconds.
Strain into a chilled cocktail glass. Float the elderflower sorbet on top and garnish with lemon peel. Serve straight up.