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Smokey Haze on<br />
Summer days<br />
By: Stuart McCluskey<br />
Ingredients<br />
• 60ml light, smoky Scotch whisky<br />
(Talisker is ideal)<br />
• 30ml fresh lemon juice<br />
• 45ml rhubarb, ginger and honey<br />
syrup* (or <strong>to</strong> taste)<br />
• 1 handful summer berries<br />
(raspberries, strawberries,<br />
blackberries or a combination)<br />
• qual<strong>it</strong>y ginger ale<br />
Ingredients<br />
• 2 <strong>to</strong> 3 rhubarb stalks, roughly<br />
chopped<br />
• 2 <strong>to</strong> 3 slices fresh ginger<br />
• 2 oz honey, plus more if desired<br />
Charles MacLean, Master of the Quaich and James Beard Award winner, is the author of ten<br />
books on Scotch, including the Whiskypedia.<br />
66 WHISKY EDITION November 2011<br />
Preparation method<br />
• Add all ingredients except the ginger ale <strong>to</strong> a highball<br />
glass filled a third of the way w<strong>it</strong>h crushed ice. Stir<br />
lightly. Crown w<strong>it</strong>h a splash of ginger ale. Garnish w<strong>it</strong>h<br />
an orange wedge, mint sprig and a <strong>few</strong> summer berries.<br />
Glass: Highball<br />
Rhubarb, Ginger and Honey Syrup<br />
Preparation method<br />
• Add all the ingredients <strong>to</strong> a small saucepan and bring <strong>to</strong><br />
a boil over high heat. Reduce the heat <strong>to</strong> low and simmer<br />
until the rhubarb breaks down in<strong>to</strong> a pulp. Taste, and<br />
add more honey if desired. Strain through a fine-mesh<br />
strainer and refrigerate until cold before using.
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