Island to Island, is a cocktail that bridges the rugged beauty of Scotland with the wild, untamed spirit of Vancouver Island. This unique creation brings together the smooth malt of Glenfiddich 12 and the earthy, sweet-tart flavour of foraged Oregon grape simple syrup. It’s the perfect balance of wild and refined, inspired by the natural harmony of these two islands!
Recipe: Rob Walker (Victoria, BC)
Photo: Reece Sims
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This cocktail is one of the Flavor Camp Sctoch Cocktail Challenge 2024 Finalist Cocktails
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Rob Walker, home bartender based in Victoria, BC, “I think of Scotland as a wild place similar to Vancouver Island, with comparable climates. Thus, the pairing of scotch and Oregon grape simple syrup seemed a match made in heaven. The Oregon grape syrup has a wonderful balance of earthiness, sweetness, and tartness to add a wonderful depth to this cocktail.“
Island to Island
Difficulty: ModerateFlavor Camps: Fruity, Frothy
Ingredients
1.5 parts Glenfarclas 12 Year
0.75 parts Grapefruit juice
0.5 parts foraged Oregon Grape Syrup*
0.25 parts Lemon Juice
1 Egg White
- Garnish: Oregon Grape Leaf
Directions
- Add all ingredients to a cocktail shaker and dry shake.
- Then add ice and shake until chilled.
- Strain into Nick and Nora glass
- Garnish with an Oregon grape leaf
Notes
- Oregon Grape Syrup:
Use a 1:1 ratio of crushed berries:sugar and place in a freezer bag in the fridge for at least 24 hours. Thoroughly crush and juice the berries in a bag and strain into another container. Add a small amount of hot water through macerated berries to extract all juice. Add hot water to obtain the desired consistency.
Alternatively, if you're unable to source Oregon Grapes, you can use a 1:1 of Oregon Grape Jelly (or Concord Jelly) and Simple Syrup. - If you're unable to locate Oregon Grape leaves, you can use a Thai Basil Leaf or Shiso Leaf for garnish.
- This cocktail was one of the finalists for our Flavor Camp Cocktail Challenge: Scotch 2024
