Scotch Bonnet by James Bowker, Beverage director at The Wilderness (Birmingham)

Scotch Bonnet by James Bowker, Beverage director at The Wilderness (Birmingham)

Ingredients :

• 25 ml of Scotch Bonnet-Distilled Glenmorangie Whisky *
• 15 ml of Vanilla Ice-Cream Distilled Glenmorangie Whisky **
• 10 ml of Chartreuse yellow liqueur
• 30 ml of RinQuinQuin
• 1/2 tablespoon of sequins powder in bronze colourPreparation : 

Preparation : 

Mix all the ingredients
Grappa Glass or wine glass
Without toppings

* SCOTCH BONNET-DISTILLED GLENMORANGIE WHISKY

• 100 g of Fresh Scotch Bonnet Chillies
• 700 ml of Glenmorangie
Mix the ingredients at 80°C in a Thermomix for 10 minutes.
Vacuum at 80°C for 12 hours.
Distil at 60°C, Speed 8 and gradually reduce to a vacuum of 50 mbar.
Preparation is ready when all the whisky has been distilled.

** VANILLE GLACÉE DISTILLÉE GLENMORANGIE WHISKY

• 500 g of crème glacée à la vanille fondue
• 700 ml of Glenmorangie
Vacuum at 30°C for 12 hours.
Distil at 40°C, Speed 8 and gradually bring to a vacuum of 35 mbar
Preparation is ready when all the whisky has been distilled.

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