Scottish Leader Blazer cocktail
50ml Scottish Leader Signature
50ml tea mix
20 ml chocolate syrup
10 ml orange vermouth
10ml lemon juice
Chocolate shavings or nutmeg to garnish
Tea mix: Add 2 tablespoons of Lapsang Souchong and 2 tablespoons of honeybush tea to 500ml hot water and 250ml hot milk (or almond milk). Let it steep until cooled down. Strain the mixture into a suitably sized container and store in the fridge.
Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.
Orange vermouth: Pour 500ml red vermouth (Martini or Cinzano) into a sealable jar or container. Add the skin of 1 orange and seal the jar or container. Let it steep for 2 days.
Preparing the cocktail, using the blaze (heat and flame) method (be careful!)
Combine all ingredients in a small pot or metal jug with two handles. Have an extra small pot or metal jug ready. Heat the ingredients to just before boiling point. Set the mixture alight with a lighter or chef’s torch. Slowly pour it back and forth from one pot or jug to the next and repeat 6 times. Extinguish the flame and pour the cocktail into a heatproof tumbler to serve. Garnish with chocolate shavings or nutmeg.
Recipe and image courtesy of Whisky & Spirits Live