Last night in London kilts and headdresses collided as two very distinct worlds united. It’s hard to imagine there has ever been a more amusingly incongruous marriage than Scotland and Brazil. Certainly the marketing minds behind Ballantine’s Brasil have been having fun with the idea. The launch's accompanying cocktail creations include the Highland Samba and the Glen Coco.
Available in 35cl bottles for £14.99, the new flavour joins Limoncello, Sloe Gin and Winter Spiced Liqueur which were released last year.
John McCarthy, Adnams’ head distiller, said: “To make the cherry liqueur we soaked a mixture of morello and whole sweet cherries with a little sugar, in our award-winning Copper House Barley Vodka and left it to mature for a full five weeks.
“Keeping to traditional methods, and monitoring the process at every stage, we have produced a luxurious, sweet and fruity cherry liqueur that’s retained the essence of the sour morello cherry.
To mark the launch, Adnams invited bartender Max Riesebieter from the Hawksmoor Bar in London to join its resident mixologist Lukasz Juszczak in creating Morello Cherry Liqueur-based cocktails.
The serves included Morello Zest, a citrus drink made with cherry liqueur, cloudy lemonade and vodka, and the Sole Bay Sling, a fruity cocktail based on the classic Gin Sling.
The liqueur is available from Adnams Cellar & Kitchen stores in the UK and online at adnams.co.uk.