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In September, the rolling moorland turns purple with heather flowers. This is one of the Scottish Highlands most beautiful sights, with bees buzzing as they meander from flower to flower, building up their stores of honey. The same bees have been flying through the fields of barley, with their quest for nectar pollinating the plants that contribute to our whisky. This connection between different parts of the same ecosystem is represented in this cocktail, where heather, honey and whisky are gently stirred together to honour the bees and their vital work.
- 50ml The Glenlivet 15 year old
- 7.5ml heather and honey syrup
- 1 dash aromatic bitters
- Stir all the ingredients with ice in a mixing glass until chilled, strain over a large ice ball and twist the oils of lemon and orange on the drink.
- HEATHER HONEY SYRUP
- Heather honey, taken from hives where the bees feed on heather flowers has a unique floral flavour. Soak 20 grams of heather flowers in 100ml of boiling water for five minutes. Add the liquid and the flowers to 300ml of heather honey and stir until mixed. Leave the mixture to infuse further for 24 hours, strain through a sieve to remove the heather. The water means the honey will mix into cocktails more easily and will also be easier to measure.