Source: @harp.mann


  • 45 ML Bulleit Rye Whisky
  • n/a Pulp from 1 Sharon Fruit
  • 15 ML Juice from satsuma
  • 10 ML Homemade lemon grass syrup
  • n/a Pinch of Ground Cinnamon
  • 3 n/a Dashes of orange bitters
  • n/a Garnish with Cinnamon stick

Preparation Steps

  • Cut the top off the Sharon fruit, you can use the skin but I chose not to for this recipe, dice up and cut the skin off. Put into a blender with satsuma juice (squeezed and sieved) and cinnamon and whiz up
  • Pour the pulp into a tumbler and use a spatula to get all the lovely pulp into the glass. Add the syrup and bitters, stir with a cinnamon stick so it imparts more subtle flavour. Add 2 ice cubes stir then add 15ml rye and stir again, repeat adding ice and rye 2 more times

Sponsored Content


Bloody Mary

Whiski-Tiki Cocktail