THE UGLY DUCKLING

• DESCRIPTION

  Utilizing tropical fruits and a rich chocolate syrup brings out the unique flavor profiles that accompany the High Rye.

• RECIPE

  .5 oz passion fruit syrup

  .5 oz enzymatic chocolate barley syrup

  1 oz lemon

  1.5 oz Johnnie Walker rye

• PREPARATION

  Add all ingredients to a tin. Add ice shake and double strain into a glass. add ice and garnish.

• GLASSWARE

  Rocks Glass

• GARNISH

  Edible Flower

• ICE

  Large Chunk Ice

• PASSION FRUIT SYRUP

  Take about 30 passion fruits slice in half and remove pulp and place in blender. Blend the seeds and pulp together then pour through a sieve discard seeds then add them back to the blender. Add sugar to pulp at half the weight of the pulp blend and store.

• ENZYMATIC CHOCOLATE MALT SYRUP

  Take about 75g of chocolate malted barley and about 500ml of water blend together then add about 1/8 tsp of pectin enzyme let sit for about 2hours then filter of the solution add sugar to mixture equal parts to the weight of the solution.