Scene Stealer is here to make movie nights more fun. Whisky (Johnny Walker Black, in this case), is infused with cinema snacking staple – popcorn. This creamy, delightful cocktail has fruity notes of apple and pineapple, with a hint of salt and a lingering caramel finish.  


30 ml popcorn-infused whisky
60 ml pineapple juice
15 ml apple syrup or 30 ml apple juice  
5 ml sugar syrup
3 dashes Angostura bitters 

How to make popcorn-infused whisky:

1 cup (255ml) Johnnie Walker Black,
1/2 cup Kettle Corn Salted Caramel 
Infuse whisky with popcorn for 2 hours in a refrigerator. 
Strain mixture and let sit in the refrigerator until needed. 
Note: The whisky infusion will be cloudy.


Pour ingredients into shaker. 
Add ice and shake vigorously. 
Strain into glass with crushed ice. 
Finish with angostura bitters. 
Serve with salted caramel popcorn on the side.

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