Cocktail of the week: The Seafood Restaurant’s teal & orange – recipe | The good mixer

We’ve each got the unusual dusty vessel of liqueur hidden distant astatine the backmost of the cupboard, truthful let’s springiness them a amended location successful super-tasty and casual highballs, which are having a spot of a infinitesimal close now. The agleam flavours and rich, silky texture of azygous malt marque it the cleanable canvas to physique upon and assistance marque the astir of these forgotten half-empty bottles.

Teal & orange

40ml azygous malt scotch whisky – we usage Nc’nean
15ml bluish curaçao – we usage Briottet; alternatively, usage Cointreau oregon immoderate different orangish liqueur you person knocking about, though of people past the finished portion won’t beryllium blue
15ml caller citrus juice
100ml soda water
1 orangish wedge, to garnish

Measure each the liquids into a highball solid filled with ice, disturbance and garnish with the orangish slice.

• Norbert Drozdowski, bartender, The Seafood Restaurant, Padstow, Cornwall