Bara brith sour
Make your own bara brith syrup for this sweet and sour whisky cocktail.
By Olly Smith
From Saturday Kitchen
Ingredients
- 60ml/2fl oz whisky
- 30ml/1fl oz freshly squeezed lemon juice
- 3 tbsp Bara Brith syrup (see below)
- 2 drops Earl Grey bitters or angus bitters
- 3 tbsp egg white
For the bara brith syrup
- 500g/1lb 2oz golden caster sugar
- 2 cinnamon sticks
- 2 cloves
- ½ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp ground mace
- ¼ tsp ground coriander
- ¼ tsp ground nutmeg
Method
To make the syrup, heat 500ml/18fl oz water and the sugar together in a pan.
Once the sugar has dissolved, add the spices, then cover and simmer gently for 15 minutes.
Remove from the heat and leave to infuse for 24 hours. Pass through a fine sieve or muslin cloth and decant into a sealable, sterilized container. This will store for up to a month.
To make the cocktail, add all the ingredients to a cocktail shaker without ice. Dry shake for 30 seconds to combine and break down the egg white.
Add ice to the cocktail shaker and shake again to chill.
Strain into an old fashioned glass filled with ice.
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