Ingredients (for one cocktail):

• 50ml Nørn Aurora Blended Malt Scotch Whisky
• 10ml Pedro Ximénez Sherry
• 5ml St Elizabeth Allspice Dram (or a dash of spiced rum)
• 10ml Fresh Lemon Juice
• 5ml Shetland Honey & Ginger Syrup (see below)
• 2 dashes Aromatic Bitters
• Garnish: Flamed orange peel & smoked sea salt rim (optional)

For the Honey & Ginger Syrup

• 1 inch fresh ginger
• 60 ml Shetland honey
• 60 ml water

1. Peel the ginger and slice it into small pieces, no more than ¼ inch thick.
2. Add ginger to a saucepan with water and honey, and cook over medium-high heat, stirring until the honey dissolves.
3. Bring the mixture to a boil, then remove from the heat. Steep the honey-ginger syrup for at least 30 minutes to allow the flavour to infuse.
4. Strain out the ginger pieces and bring the honey syrup to room temperature. Seal in an airtight container to store.

Instructions:

1. Lightly rim a rocks glass with smoked sea salt (optional). Chill the glass
2. Add all ingredients to a cocktail shaker with ice. Shake vigorously for 10–12 seconds
3. Strain over ice into the prepared rocks glass.
4. Express an orange peel over the drink, briefly passing it over a flame to release smoky citrus oils—a nod to the bonfire spark.
5. Drop the orange peel in the drink or rest it on the rim.

Elizabeth Atia – @tangoraindrop