16-05-2025
Cocktail of the week: The Seafood Restaurant's teal & orange – recipe
We've all got the odd dusty bottle of liqueur hidden away at the back of the cupboard, so let's give them a better home in super-tasty and easy highballs, which are having a bit of a moment right now. The bright flavours and rich, silky texture of single malt make it the perfect canvas to build upon and help make the most of these forgotten half-empty bottles.
40ml single malt scotch whisky – we use Nc'nean15ml blue curaçao – we use Briottet; alternatively, use Cointreau or any other orange liqueur you have knocking about, though of course then the finished drink won't be blue15ml fresh lemon juice
100ml soda water
1 orange wedge, to garnish
Measure all the liquids into a highball glass filled with ice, stir and garnish with the orange slice.
Norbert Drozdowski, bartender, The Seafood Restaurant, Padstow, Cornwall
