Adapted from a drink created in 2014 by Andrew Bohrer at Mistral Kitchen, Seattle, USA, and named after the French game where hollow metal balls are thrown as close as possible to a small wooden jack ball. Andrew's original recipe calls for 2 shots of Toro Albalá Fino Eléctrico sherry but we thought 2½ shots of fino better balanced the rich amaretto. That was until, inspired by playing Petanque in France whilst sipping on pastis, we tried Andrew's original spec but with an additional half barspoon float of absinthe. To be honest, we tried pastis first but the liquorice notes detracted from the drink. However, we think absinthe adds a balancing layer of harmonious additional complexity. Hope you agree?
Our adaptation of a Scottish classic. Legend has it that Atholl Brose was created by the Earl of Atholl in 1475 when he was trying to capture Iain MacDonald, Lord of the Isles and leader of a rebellion against the king. Hearing rumours that MacDonald was drawing his drinking water from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald lingered at the well enjoying the concoction and was captured.