This is the recipe that won Cheyenne Haggard the Naked Grouse Cocktail Competition. It was inspired by the Denver bartender’s lifelong love of flowers and all the times she’d gone hunting for roses and wildflowers around Colorado.
- 2 oz Naked Grouse scotch whisky
- 3/4 oz Sweet oloroso cream sherry
- 1/4 oz Letherbee fernet
- 1/4 oz Creme de rosé liqueur
- 1 oz Pistachio orgeat*
- 1 oz Topo Chico sparkling water
- 1/2 oz Bergamot juice
- Garnish: Dehydrated lime wheel
- Garnish: Rose petals
Add all the ingredients into a Collins glass.
Fill glass halfway with pebble ice.
Swizzle with the pebble ice, then top off with more pebble ice.
*Pistachio orgeat: Pulse 2 cups raw, shelled pistachios in a food processor until finely ground. Combine 1 1/2 cups sugar and 1 1/4 cups water in a pot over medium heat, and stir until sugar dissolves completely. Boil the syrup for 3 minutes, then add in the ground pistachios. Turn the heat down to low, and simmer for another 3 minutes, then slowly increase the temperature to medium high. Just before it starts to boil, remove it from the heat and cover with a lid. Allow the covered nut mixture to infuse for 3 to 8 hours. Strain it through 2 layers of cheesecloth, discarding the ground hazelnuts for another use. Stir 1/2 tsp orange flower water and 1 oz vodka into the syrup. Use a small funnel to portion the orgeat into bottles or a jar. Store in refrigerator for up to 2 weeks.