Bannockburn Recipe

Make the marmite brown sugar syrup

In a small heatproof container, combine the brown sugar (0.5 tbsp) and hot water (0.25 oz). Stir until the sugar is dissolved. Add the marmite (0.25 tsp) and stir vigorously until it fully dissolves and the syrup is smooth and homogenous. Taste and adjust: the syrup should be savory-sweet with a pronounced umami note. Set aside to cool to room temperature (2–3 minutes).

Lightly bruise sage

Take 2 of the fresh sage leaves and clap them between your palms once or twice to release the oils. Do not tear them to pieces; a light bruise is enough.

Build and shake

In a cocktail shaker, add the bruised sage leaves and the marmite-brown sugar syrup. Pour in the Monkey Shoulder (2 oz) and the carrot juice (1 oz). Add a dash of Angostura bitters if using. Fill the shaker with ice (about 1 cup). Cap the shaker and shake vigorously for 12–15 seconds until the exterior is well chilled and slightly frosted.

Double-strain into chilled glass

Strain the cocktail through a fine-mesh strainer (or double strain with a Hawthorne plus fine sieve) into a chilled coupe or Nick & Nora glass to remove small ice shards and sage fragments. This yields a silky, clear presentation.

Garnish and finish

Float the remaining fresh sage leaf on the surface of the drink. Optionally, express a small piece of orange peel over the top and discard if you'd like a citrus lift (not traditional). Serve immediately.

Notes on balance

If the drink tastes too savory from the marmite, add an extra 0.25 oz simple syrup or increase carrot juice by 0.25 oz. If it feels too sweet, add another dash of bitters. Adjust marmite in future batches by ±0.0625 tsp for finer control.