Speyside Spritz
- 45 ml Craigellachie 13
- 15 ml St~Germain
- Dash absinthe
- 50 ml Prosecco
- discarded lemon peel
- Add all ingredients except the prosecco to a highball glass.
- Add ice, then prosecco.
- Garnish with a mint sprig and a discarded lemon peel.
For the Shrub:
Sugar and lemon peels combined to create an oleo saccharum.
Add honey, water and apple cider vinegar and combine to preserve.