This cocktail is named for the Gaelic hag goddess of winter, Cailleach Bheur, to whom the great Corryvreckan serves as laundry basin. The use of preserved citrus and seed serve as ode to her season's bounty, with a crack of pepper to highlight the malt's spice.
- 1 1/2 oz Ardbeg Corryvreckan scotch
- 33/50 oz Rich fennel seed syrup*
- 1/2 oz Fresh lemon juice
- 33/100 oz Puréed preserved lemon**
- 3 oz Soda water
- Garnish: Dehydrated lemon slice; Fennel frond; Black pepper
Add all the ingredients except the soda water into a shaker with ice and shake.
Fine-strain into Collins glass over two large chunks of ice, and fill with the soda water, being careful to pour directly onto the surface of the liquid to keep carbonation intact.
Garnish with a dehydrated lemon slice, a large frond of fresh fennel and a twist of freshly ground black pepper.
*Rich fennel seed syrup: Pour 1 cup very hot water over 1 oz cracked fennel seeds. Add 2 cups granulated sugar, and stir until dissolved. Let cool, then strain.
**Puréed preserved lemon: Purée store-bought or homemade preserved lemons. If you don’t have a blender, muddle a small piece of preserved lemon.