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45ml Johnny Walker Black Label whisky
30ml lemon juice
20ml sugar syrup
2 dashes aromatic orange bitters
90ml Fever-Tree Italian Blood Orange Soda
blood orange, thinly sliced, for garnish
maraschino cherry, for garnish
Sugar syrup (creates extra for later)
200ml water
200g (7 oz) caster (superfine) sugar
To make the sugar syrup, add water and caster sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool then store in an airtight container, in the fridge, for up to 4 weeks.
Add whisky, lemon juice, 20ml of the sugar syrup and the orange bitters into cocktail shaker tins. Fill with ice, close and vigorously shake for 10 seconds.
Fill a collins glass or a highball tumbler with ice. Strain cocktail shaker mix over ice. Top with Fever-Tree Italian Blood Orange Soda and stir.
Garnish with dehydrated blood orange.
Mortar and Pestle
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