The Braver - Cuisine Magazine - From New Zealand to the World

Name: The Braver - Cuisine Magazine - From New Zealand to the World
Ingredients: 1½ shots (40ml) blended scotch (light, although something bolder with a hint of smoke makes a brilliantly deeper version); 2 teaspoons Cointreau; 1 tablespoon lemon juice; 2 teaspoons lime juice; 1 tablespoon sugar syrup; 3 mint leaves; 4 dashes absinthe; 1 dash Angostura bitters; cubed ice; chilled soda, to finish; lemon, to garnish

www.cuisine.co.nz

Explore The Braver's complex yet refreshing scotch-based brunch cocktail, packed with mint, citrus, and absinthe for a stimulating pick-me-up. View the recipe here.

View full recipe on www.cuisine.co.nz

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Cooking tools:

Cocktail shaker
Jigger
Citrus press
Glass
Dropper
Spray bottle

Ingredients

1½ shots (40ml) blended scotch (light, although something bolder with a hint of smoke makes a brilliantly deeper version)
2 teaspoons Cointreau
1 tablespoon lemon juice
2 teaspoons lime juice
1 tablespoon sugar syrup
3 mint leaves
4 dashes absinthe
1 dash Angostura bitters
cubed ice
chilled soda, to finish
lemon, to garnish