Aloha cocktail recipe

This fruity, Japanese-inspired cocktail developed by St Cloud Eating House in Melbourne is a fresh, fun take on a traditional Whiskey Sour. - by Better Homes and Gardens

Enjoy this golden cocktail in the Maxwell & Williams Aloha range.

Ingredients

• 1 Cup of water

• 1 Cup of sugar

• 1 Bunch of mint

• 2 sliced Lebanese cucumbers

• 30ml Scotch whiskey

• 30ml Japanese sake

• 20ml yuzu juice

• 15ml cucumber mint syrup

• 15ml fresh jasmine tea

Method

Serves: 2

Prep Time: 10 minutes

Step 1 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.

Step 2 Pour 30ml Scotch whiskey, 30ml Japanese sake, 20ml yuzu juice, 15ml cucumber mint syrup, and 15ml fresh jasmine tea into a shaker with ice and stir.

Step 3 Strain into Maxwell & Williams’ Aloha Pineapple cups and garnish with a spring of fresh mint.

Aloha Pineapple Cups (Set of 2), $19.95