Cocktail: Scottish R&R | Bartender: Nick Incretolli

This cocktail was one of my entries for the Restaurants Canada Show 2018: Beyond the Rail – Innovative Bartender competition. The theme we had to play with was sustainability. Between the three cocktails we had to make for the competition my goal was to try and produce as little waste as possible be reusing things that would normally get thrown out. In this case I created a citrus broth following a recipe from Trash Tiki, using lime husks and 250g of off cuts of orange zest created from cutting garnishes at the bar and balancing the acidity with 3% citric acid and 2% tartaric acid as described in the recipe. The syrup in the cocktail is made with equal parts coconut water to white sugar. Both the citrus and coconut compliment the esters in the Auchentoshan American Oak single malt. As another aspect of sustainability I did not use any ice for these drinks, so I add a little bit of water to help with dilution.

Cocktai: Scottish R&R | Bartender Atlas

2 oz. Auchentoshan American Oak
1 oz. citrus broth
1 oz. coconut water syrup
1.5 oz. Cold water

Add all ingredients to a cocktail shaker and give a brief shake to combine ingredients. Pour into a chilled cocktail coupe.

Nick Incretolli
I'm a bartender living and working in Hamilton, Ontario. Love cocktail competitions and I was fortunate enough to have participated in Auchentoshan's New Malt Order blending their Bartender's Malt #2 releasing Oct. 2018.
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