‘Clubman Pitch Punch’ by Georgia Billing, former Head Bartender at Sexy Fish:

A fresh wintertime cocktail that complements the sweet notes of butterscotch and vanilla in Haig Club Clubman, with sherry and sparkling apple for a refreshing taste with depth.

• 50ml Haig Club Clubman
• 15ml Guinness
• 25g demerara sugar
• 5ml Profile Xmenzez sherry
• 125ml sparkling apple juice
• 3 x dash plum and rootbeer bitters
• 2 x pandan leaves to garnish

METHOD

• Make the reduction by heating and simmering 100ml of Guinness on a low heat for 10 – 20 minutes until the alcohol vapour has gone
• Add 50ml Pedro Ximenez (PX) sherry and 25g of demerara sugar and stir until dissolved, filter through a muslin cloth and allow to cool
• Combine all ingredients and serve in a highball glass over ice, using the leaves as a garnish by placing them on the inside of the glass