The “Biggartown” Punch

30ml Biggar Gin
20ml Atlanticio Platino White Rum
15ml Briottet Triple sec
125ml Pineapple Juice
Juice squeezed from half a lime

Angostura Bitters
Pineapple and Lime

Add a decent scoop of ice into a cocktail shaker.
Combine above ingredients and shake vigorously.
Shake for approximately 15 seconds.

Take a highball glass and hand pick 6/7 good ice cubes, dress the ice with 1/2 dashes of Angostura bitters and fine pour the shaken mix.

To garnish use 2 lime peels and caramelised pineapple.

To make the pineapple garnish, cut a generous slice of pineapple and sprinkle brown sugar, put in a hot pan with a small amount of oil, sugar side down and sprinkle brown sugar on the top side, leave for 2-3 minutes and then turn, again 2-3 minutes or until both sides have a good colour to them. Allow to cool and cut however you like to serve.

Designed by David Lapsley, Sommelier Patron at Etive Restaurant in Oban.

The Biggar Gin Co. Wyndales Mill, Biggar // Contact us