Naked Orchard

Toasted | Robust | Cereals

Thanks to toasted barley syrup, the Naked Orchard has a delicious cereal twist. The robust whisky base of Naked Malt pairs perfectly with the dry, herbal vermouth, all enhanced by the delicate sweetness of honey water. A complex and balanced cocktail for those seeking a refined, flavourful mix.

Ingredients

Serves

45ml Naked Malt

45ml Dry vermouth

10ml Toasted barley syrup*

5ml Honey water

Glass: Coupette
Garnish: Dried barley sprig
Ice: Cubed/block

Method

Add all ingredients to a mixing glass/tin, add cubed ice to the top, stir for one minute then strain into glass.

*Homemade ingredients: Toasted barley syrup
200g Sugar / 200ml Water
5g Toasted barley

Method:
To toast barley, add to a dry frying pan on medium heat, stirring regularly until colour is golden. Add sugar and water to a pot and heat until sugar is dissolved. Add toasted barley, stir and leave to rest until cool. Strain through cheesecloth or fine mesh.