This delicious recipe, created by mixologists at St Cloud in Hawthorn (VIC), is a fresh, fun take on a traditional Whiskey Sour.
Create cocktails for a crowd with one of Maxwell & Williams' great drink dispensers, perfect for long nights and entertaining.
Firstly, make the syrup by combining a bunch of mint, 1 cup of sugar and 1 cup of water in a small saucepan over low heat and stirring until the sugar dissolves. Add two sliced Lebanese cucumbers and allow to infuse as the syrup cools, then strain to remove the cucumber and mint pieces.
Pour 30ml Scotch whiskey, 30ml Japanese saké, 20ml yuzu juice, 15ml cucumber mint syrup, and 15ml fresh jasmine tea into a shaker with ice and stir.
Strain into Maxwell & Williams' Aloha Pineapple cups and garnish with a spring of fresh mint.