Recipes

The Celtic Buck

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The Celtic Buck

The Celtic Buck

amanda

Equipment

  • - Measuring Cups

  • - Kitchen Knife

  • - Garlic Press

  • - Slow Cooker (Crock Pot)

  • - Dutch Oven

  • - Food Mill or Blender

  • - Mixing Bowls

  • - Cutting Board

Ingredients

  • 1 tablespoon (1/2 ounce) whole allspice berries or 1 teaspoon ground allspice

  • 2 cups sugar

  • 2 cups water

  • 1/4 cup (2 ounces) Scotch whisky

  • 2 tablespoons (1 ounce) pear nectar

  • 1 tablespoon (1/2 ounce) fresh lemon juice

  • About 5 to 6 cubes ice

  • 3 tablespoons (1 1/2 ounces) ginger ale

  • 3 slices pear (optional)

  • 1 stick cinnamon (optional)

  • 1 toothpick, 2 thin straws (optional)

Instructions

1

Instruction 1

If using whole allspice, in spice or coffee grinder, buzz until powdery (about 20 seconds)
2

Instruction 2

In medium saucepan over moderately high heat, combine 2 cups water and sugar, stirring until sugar dissolves. Bring to boil, then stir in allspice. Remove from heat and let stand 45 minutes. Strain through fine-mesh sieve. (Syrup can be made ahead and refrigerated, tightly covered, up to 3 weeks.)
3

Instruction 3

In cocktail shaker, combine Scotch, pear nectar, lemon juice, and 1 tablespoon allspice syrup. Fill with ice and shake 20 seconds. Strain drink into tall glass filled with fresh ice. Top with ginger ale.
4

Instruction 4

To garnish, insert toothpick through pear slices to create fan. Tuck fan into top of glass, then add cinnamon stick and straws.
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