Baltra Cocktail: Malus

• 1 1/2 ozscotch whisky
• 1/2 ozapple-infused pisco
• 1/4 ozspiced syrup
• 1/2 ozfresh lemon juice
• 2 barspoonsblackberry jam
• 2 1/2 ozprosecco

Preparation

1. 1.

   Combine the Scotch, pisco, syrup, lemon juice, and jam in a shaker with ice. Shake until chilled. Strain into a stemless wine glass over fresh ice and top with prosecco. Garnish.

2. 2.

   Apple-Infused PiscoTo infuse a full bottle of pisco, peel 5 apples. Set flesh aside and combine skins with pisco. Let the bottle of pisco sit for 2 days and strain solids from the liquid.

3. 3.

   Spiced SyrupCut the remaining apple flesh (no cores) into slices. Cut 2 pears (skin-on) into slices. Combine both in a saucepan with 2 cinnamon sticks, 3 star anise bulbs, 1 liter of water and 5 cups of water. Bring to a boil and cook until apples and pears are soft. Remove from heat and let rest until cool. Strain solids out of liquid and store syrup in the fridge.