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Ingredients
50ml Arbikie Kirsty’s Gin
1 bar spoon of blueberry compote*
10ml Ginger Syrup
25ml Fresh Lemon Juice
10ml Crème De Mure
Top with Ginger Ale
*250g blueberries, 100g caster sugar, 50ml lemon juice, 50ml water. Slowly simmer and reduce down into compote.
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Instructions
Shake the first five ingredients and strain into a chilled wine glass. Topped with Ginger ale, garnished with blueberries and mint.
The drink pays tribute to The Haar –using dry ice to recreate the fog that rises up along the east coast. The use of blueberries is due to Kirsty’s Gin using blaeberries a wild variety from Fife and a key botanical in the gin.