The Highland Rush is an original drink from our cocktail curator Neil Donachie featuring a double header of rich and smooth Scotch whiskey and aged rum with gently smokey and caramelised notes at its heart.
Surprisingly enough, the whiskey and banana are astonishingly friendly bedfellows and with the small hint of honey adding a floral syrupiness to the whole affair, this is precisely the type of cocktail that all of us at Kocktail HQ love to drink.
When making this drink, we’d recommend using the ‘Hard Shake’ method which means shaking the drink in your cocktail shaker with no ice for around 30 seconds at first. Then add ice and shake again for around 15 seconds. This encourages your cocktail to develop a beautifully silky texture and foamy head - without overly diluting the cocktail!
Trust us, it’s easier than it sounds and is well worth the effort.
- 25ml Blended Scotch Whisky
- 15ml Aged Rum
- 20ml fresh lemon juice
20ml Giffard banana liqueur
- 10ml honey syrup
Add all ingredients to an empty cocktail shaker and 'dry shake' for 10 seconds
Fill cocktail shaker with ice and shake for another 10 seconds
Strain into a coupé glass
Garnish with a wheel of lime