The Celtic Buck
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make allspice syrup: If using whole allspice, in spice or coffee grinder, buzz until powdery (about 20 seconds) In medium saucepan over moderately high heat, combine 2 cups water and sugar, stirring until sugar dissolves
2
Bring to boil, then stir in allspice
3
Remove from heat and let stand 45 minutes
4
Strain through fine-mesh sieve
5
(Syrup can be made ahead and refrigerated, tightly covered, up to 3 weeks
6
) If using whole allspice, in spice or coffee grinder, buzz until powdery (about 20 seconds) In medium saucepan over moderately high heat, combine 2 cups water and sugar, stirring until sugar dissolves
7
Bring to boil, then stir in allspice
8
Remove from heat and let stand 45 minutes
9
Strain through fine-mesh sieve
10
(Syrup can be made ahead and refrigerated, tightly covered, up to 3 weeks
11
) Make cocktail: In cocktail shaker, combine Scotch, pear nectar, lemon juice, and 1 tablespoon allspice syrup
12
Fill with ice and shake 20 seconds
13
Strain drink into tall glass filled with fresh ice
14
Top with ginger ale
15
To garnish, insert toothpick through pear slices to create fan
16
Tuck fan into top of glass, then add cinnamon stick and straws
17
In cocktail shaker, combine Scotch, pear nectar, lemon juice, and 1 tablespoon allspice syrup
18
Fill with ice and shake 20 seconds
19
Strain drink into tall glass filled with fresh ice
20
Top with ginger ale
21
To garnish, insert toothpick through pear slices to create fan
22
Tuck fan into top of glass, then add cinnamon stick and straws