Waste Not, Want Scotch x Pure Scot

A perfectly calming drink born from a tumultuous year! 

Read the full article with Missi Rose

Grab a lowball glass and add a dash or two of Hella Mexican Chocolate Bitters (Ango works well here too…but these spicy chocolate bitters really hit the mark if you can get hold of them!) Pour in your batched mix then add ice, preferably a large chunk.
If you don’t want to batch (although we do recommend it) pour: 

• 2 oz of Banana Bread Syrup
• 2 oz of Pure Scot Signature 
• 1-2 dashes of Hella Mexican Chocolate Bitters

The drink itself isn’t a banana fever dream. The flavor is actually very subtle and makes for an incredibly smooth sipping drink that both complements and brings out the flavors of the whisky, whilst adding a creamy body and delightful hint of spice. 

Light Banana Bread Syrup

• 100 grams Banana skins (approximately 2 average-sized bananas) 
• 20 grams Soft Brown Sugar (white sugar will do if it’s all you have)
• 50 grams Toasted (stale) bread 
• 500 ml Boiling water 

Step 1 – Make the Banana Oleo Saccharum – Add sugar and banana peels to a bowl and muddle together well, cover, and set aside for a few hours. Where else have you got to be anyway?
Step 2 – When the Oleo is ready, toast stale bread and add it to the bowl to make (start making) the syrup.
Step 3 – Add hot (off the boil) water to the mix and give a little stir. Cover the bowl and leave for a few minutes to allow the bread to soak into the water. Again, no rush. 
Step 4 – Pour content out into a bowl through a sieve, pressing the bread firmly to extract all the liquid, but try not to break up the bread.
Step 5 – Wash the sieve, then line it with a kitchen towel or use a coffee filter and let the mixture pass into a clean bowl. This will also take a little while, so again, stay relaxed and just check back with the process every so often. If you’re making a larger batch, you may need to change the paper you’re using to filter if it gets completely coated. 
Once passed, it should have a light, clear, golden color. Not too dissimilar to the look of a light whisky.
Step 6 – Batch together equal parts of this light banana bread syrup and Pure Scot Signature (1:1 ratio) . Bottle and store in the fridge. A bit of time to rest the ingredients together will only improve the recipe. 
By batching up a few serves at a time, the effort you put in at the beginning pays off in the long run. You have a cocktail ready to pour from the bottle whenever the fancy takes you!