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True New Sour

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This spiced seasonal whisky cocktail is our variation of the New York Sour. Leave one out for santa by the fireplace to get you straight on that nice list!

Ingredients

  • 50ml Ballantine’s Finest Whisky
  • 25ml Lemon Juice
  • 25ml Dry Red Wine
  • 2 Dashes Aromatic Bitters
  • Egg Whites
  • Ice
  • 1 Ripe Pear Chopped
  • 250g White Sugar
  • 250ml Water
  • 2 Cinnamon Sticks
  • 6 Cloves
  • Zest of 1/4 Lemon

HOW WE MAKE IT

  • Frist, we make the spiced pear syrup. Add the copped pear, sugar, water, cinnamon, cloves & lemon to a sauce pan and bring to a boil.
  • Reduce heat to low and allow to simmer for 20 minutes.
  • Cool, strain and refrigerate. (The syrup will keep for 4 weeks once it’s refrigerated).
  • Then, add all ingredients except the red wine to a shaker and dry shake without ice.
  • Add ice to your shaker and shake again.
  • Strain into a rocks glass with fresh ice.
  • Gently pour the red wine over a spoon just above to drink to float it on top of the cocktail.
  • Turn up the Christmas tunes & enjoy!
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Ballantine’s Christmas Cocktail

Move over Eggnog, see you later mulled wine… Bring in the festive season with a sweet and spicy whisky cocktail. We call it the Ballantine’s Christmas Cocktail, but it tastes just as good 365 days of the year.

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