Poinciana
-
Poinciana
Serve in a Coupe glass
| 4 fresh | Raspberries |
| 2 oz | Speyside single malt Scotch whisky |
| 1⁄2 oz | Coconut rum liqueur (35-40% alc./vol.) |
| 1⁄2 oz | Strucchi Red Bitter (Campari-style liqueur) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon twist (discarded) & fresh raspberry.
- MUDDLE raspberries in base of shaker.
- Add other ingredients.
- SHAKE with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Bittersweet berry fruit scotch rounded by subtle coconut.
History:
Adapted from a recipe created in January 2020 by Jason Clapham in Oxford, England. Named after
Poinciana, the 1936 song composed by Nat Simon and Buddy Bernier.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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