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Dingle Distillery | Wren Boys Revenge
16231
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Wren Boys Revenge

50ml Dingle Single Malt • 25ml Grapefruit Juice
25ml Lime Juice • 25ml Pear and Jalapeno Syrup
Soda Water

Combine all ingredients except the soda water in a cocktail
shaker, fill with ice and shake until chilled.Fill a highball
glass with ice, pour in your cocktail and top with soda. Garnish
with a slice of grapefruit and some fresh jalapeno slices.


Pear and Jalapeno Syrup

In a saucepan, combine 300 grams of peeled and cored pears,
chopped into small cubes, 300 grams of brown sugar, 200ml of
water and 1 large jalapeno. Leave the seeds in if you like it spicier,
take them out if you want a milder syrup. Bring all the ingredients
to a boil, reduce to a simmer, cover and cook for 15 minutes.Then
take off the heat and allow to cool before straining and refrigerating.
This syrup should keep for at least 1 week if kept refrigerated.

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