Unexpected and surprising combination of flavours. It takes tiki to another level by use of tomato juice, white wine and peaty scotch. Mad Master was inspired by a historical person of Lewis Hutchinson - a Scottish immigrant to Jamaica and its first recorded serial killer. Depending on what rum, scotch, wine, orgeat and bitters you use, the outcome will vary. I listed the exact ingredients I've used but not every Mad Master is the same. Feel free to experiment!

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Ingredients

 45 ml Peaty Scotch Whisky (Laphroaig 10 Yr)
 30 ml Jamaican Overproof Rum (Smith & Cross)
 22.50 ml Mr Black Coffee Liqueur
 22.50 ml Sauvignon Blanc (Porcupine Ridge Sauvignon Blanc)
 45 ml pressed tomato juice
 30 ml pressed coconut water
 30 ml freshly squeezed lime juice with husks (one lime)
 22.50 ml orgeat (cashew orgeat)
 15 ml freshly squeezed pink grapefruit juice
 3 dashes Peychaud's bitters
 2 dashes orange bitters (Regan's No. 6)
 10 drops ginger bitters (Bittercube Jamaican No. 1)

Directions

1

Add all the ingredients into the shaker starting from the liqueurs

2

Add significant amount of the crashed ice and shake the cocktail like there is no tomorrow for 8-12 seconds

3

Dump everything into a tall glass. Add more crashed ice on the top to build nice icy head

4

Alternatively (if you don't like the husks in your drink) - double strain the cocktail and pour it into the glass pre-filled with crashed ice. Add more crashed ice on the top to build the head

5

Throw in your favourite straw and garnish your drink with some mint (slap it to release the oils)

6

Dive into a delicious madness!


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26 Comments

  1. luke.vanderburg 14 October 2021 at 1:29 pm

    Man this is extremely creative! Mind = blown πŸ™‚

  2. wiktor oziemski 14 October 2021 at 3:55 pm

    I was lucky enough to taste few different versions of this cocktail before the final recipe was created. You done really great job there brother!

  3. seb.oziemski 14 October 2021 at 4:11 pm

    I forgot to mention that Mad Master requires three major rules to be followed in order to keep overhall balance of the drink intact:
    1. You shall not mess with any other coffee liqueur. They are all way too sweet – Mr Black is a must!
    2. Try to use homemade orgeat. However, if you are out of your self-made goodness, then try to adjust the amount of the one you’ve got as most popular brands are overly sweet.
    3. Sauvignon Blanc should be rather dry or semi-dry.

  4. Hop Marsh 16 October 2021 at 7:53 am

    Good luck mate πŸ™‚

  5. Keiko Blackburn 16 October 2021 at 7:55 am

    Great work. Very interesting idea!

  6. Ima Roy 16 October 2021 at 8:26 am

    I can’t wait for you to make one for me πŸ˜‰

  7. Dieter Bond 16 October 2021 at 10:56 am

    Good luck

  8. Zbigniew Oziemski 16 October 2021 at 7:51 pm

    You’ve got this son πŸ™‚ Very well balanced and delicious cocktail. Everyone should try it!

  9. Maria Popescu 16 October 2021 at 7:54 pm

    Wonderful cocktail honey. I love that bitter sweet combo with some kiwi and gooseberry notes from Sauvignon Blanc. Super tasty!

  10. Oleg Popov 16 October 2021 at 8:33 pm

    Delicious drink my friend

  11. Miki Kamin 16 October 2021 at 8:35 pm

    Wasn’t expecting such a combination to work. Very tasty!

  12. Kirsten Ramirez 16 October 2021 at 8:39 pm

    Good job

  13. nick capaz 16 October 2021 at 8:40 pm

    Seb, you nailed it mate!

  14. francesco lombardo 16 October 2021 at 8:43 pm

    Great cocktail

  15. harold sinnott 16 October 2021 at 8:45 pm

    Absolutely delicious

  16. albancomard 18 October 2021 at 2:53 am

    This recipe shouldn’t work but it does! Super creative

  17. Raphael Klmn 20 October 2021 at 4:13 am

    Hope you’re going to win

  18. oscer929 21 October 2021 at 3:27 am

    Can’t describe this one without using the word β€œcrazy” but absolutely in the complimentary manner!

    • seb.oziemski 21 October 2021 at 4:00 am

      Thank you so much for you comment! What I love about this recipe is that you can experiment with ratios and all sorts of various ingredients. I found this particular version to work very well but you can go heavier on peaty whisky or ginger bitters and each time the results will surprise you. I encourage anyone to have fun with this recipe and to have as many varations as possible. Cheers! πŸ™‚

  19. Timothy Pegues 21 October 2021 at 4:21 am

    Great recipe I will make it myself

  20. seb.oziemski 24 October 2021 at 9:04 pm

    I would like to share with you my super fast and delicious cashew orgeat recipe. The exact same one I’ve used to prepare Mad Master πŸ™‚

    Ingredients:
    2 cups of toasted cashews
    1 cup of white sugar
    1/2 cup of demarara sugar
    2 cups of oat milk (barista style)
    2 ounces of white overproof rum
    1/2 teaspoon of orange extract
    1/2 teaspoon of rose extract
    2 pinches of salt

    1. Pulse blend the cashews (toasted) in a food processor. Blend it until they turn into very fine granules. Do not over blend – it will turn into cashew butter and we do not want that!
    2. Add oat milk (must be barista style to avoid any bitterness from regular oat milks). The reason why I am using oat milk is simple – it adds insanely creammy and silky texture as well extra layer of flavour.
    3. Continue to blend on full speed for about 1-2 minutes.
    4. Strain and squuzee the pulp through the cheese cloth or reusable produce bag.
    5. Safe your cashew pulp and re-use once more in a future for another batch.
    6. Pour all the liquid received into a large pot and add your rum, tw opinches of salt as well as both sugars.
    7. Disolve the sugar and bring it into the boil.
    8. Once colled down – add the extract. Do not add more than half of the teaspoon each. You don’t want orange and rose to overpower your syrup.
    9. Flash your bottles or jars with boiling watter. Let it dry.
    10. Bottle your orgeat. I always store one bottle in a fridge and put the rest into a freezer so it lasts longer.

    • seb.oziemski 24 October 2021 at 9:10 pm

      Sorry for few typos here and there πŸ™‚

  21. Pyrrhus 27 October 2021 at 2:51 am

    I am sure this is a delightful cocktail. I hope I can get over my aversion to pressed tomato juice to make this in the future.

    • Ian Ozman 27 October 2021 at 11:52 am

      You should definitely do so. I am surprised how rarely it’s been used in the cocktails. Gooseberry notes from Sauvignon Blanc paired with tomato, coconut, orgeat and citrus create a outstanding amalgamation of flavours. Tomato juice brings a lot of fruitiness and I’ve created many recipes which incorporate this very underestimated and overlooked ingredient.

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