Sweet Skye Recipe

Chill & muddle

Place a rocks (old-fashioned) glass in the freezer for a few minutes or fill with ice to chill while you prepare ingredients. Reserve 4 fresh raspberries for garnish and place 2 raspberries in a mixing glass or small shaker.

Muddle the 2 raspberries gently in the mixing glass until they break down and release juice but not into a complete puree.

Add the Talisker (2 tbs), whisky liqueur (1 tbs) and raspberry syrup (3/4 tbs). If you prefer it sweeter, add the optional 1/2 tsp simple syrup.

Add a handful of fresh ice (about 1 to 1.5 cups) to the mixing glass and stir briefly (6–8 seconds) to chill and slightly dilute the mixture and integrate the muddled raspberries.

Discard the chilling ice from the rocks glass if you used it to chill. Fill the chilled rocks glass with fresh ice cubes (about 1 to 1.5 cups).

Strain the mixed spirit-and-raspberry mixture into the prepared rocks glass over the fresh ice. For a slightly rustic presentation, use a hawthorne strainer to leave small raspberry bits in the drink; for a cleaner pour, double strain through a fine mesh.

Top gently with 3 oz chilled soda water, pouring slowly to retain some effervescence. Stir once or twice gently with a bar spoon to combine — do not over-stir to preserve fizz.

Skewer the reserved 4 raspberries on a cocktail pick and rest on the rim or float them on top. Add the lemon twist (or wheel) on the rim or express the lemon oil over the drink by pinching the twist skin-side down above the glass, then drop it in.

Serve immediately with a short straw or without. Note: the smoky, peppery Talisker will be softened by the whisky liqueur and brightened by raspberry and soda — taste and adjust next time (a touch more raspberry syrup or liqueur if you want fruitier, or a bit more Talisker if you want more smoke).