This cocktail comes from Highlands, the sexy new lounge in the West Village that manages to be both chic and cozy. Scotch is the featured player in a lovely and often surprising array of cocktails. On the night I stopped in with some friends small servings of the forthcoming menu were passed around and the term"contemporary Scottish cuisine" makes great sense after tasting some samples--fantastic stuff. The only problem here is that it's bound to be hard to get a table in the very near future, so go now before New York Magazine writes it up and it gets discovered by simply everyone. J.R.
GINGER & RASPBERRY SOUR
Ginger and Raspberry Syrup 2 oz
Egg White 1 oz
Freshly Lemon Juice 3/4 oz
Glenrothes Special Reserve 2oz
Dry
shake all of the ingredients ( to make nice and frothy) and then shake
with ice to chill. Strain over ice and add a raspberry has garnish.
GINGER & RASPBERRY SYRUP
1 packet of rapsberries
1 lb ginger
1 cup of sugar
2 cup of water
Peel the ginger and add all the other ingredients and bring to the boil. Let cool and then strain to get a nice spicy red syrup.
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