The 21st of May is the World Whisky Day and to help you celebrate it, lain Meldrum introduces re-mixed cocktails using the national tipple of Scotland.
This coming Saturday, World Whisky Day parties are happening worldwide to celebrate what they call as “water of life” — the whisky. So you might as well look for the nearest celebration in your area or mark the day by raising a dram or creating cocktails using these recipes.
The Old Blackened cocktail has the DNA of the classic Old Fashioned with the rich smoke and dark chocolate tastes of Bowmore 12 Year Old Single Malt, complemented by walnut and oak-aged cider flavors. The drink is the given a flourish of pink grapefruit zest.
The ingredients for this mix are 60 ml of the Bowmore 12 Year Old, 12.5 ml homemade vintage cider syrup, and 3 dashes of Fee Brothers’ Black Walnut Bitters. Stir these ingredients over ice cubes until you achieve the desired dilution. Strain the mixture to a tumbler with fresh ice. Crack only a strip of the pink grapefruit zest to the drink so that it will release the oils and place it in the glass.
Pour 40 ml of Auchentoshan American Oak, 20 ml of Giffard Pamplemousse, 25 ml of freshly-squeezed lemon juice, 12.5 ml of lavender sugar syrup, and 12.5 ml fresh egg white into a shaker and vigorously shake it without ice to create a foamy mixture. Add cubed ice and shake again. Double-strain the mixture immediately into a chilled coupette and sprinkle some dried and edible lavender flowers.
This cocktail is beloved by many Manhattan traditionalists as it has the characteristics of a dry, spicy American rye whiskey with subtle smoke and briny sea air texture.
Stir 50 ml Highland Park 12 Year Old, 12.5 ml Bitter Truth E**x**r, 12.5 ml Gabriel Boudier Guignolet de Dijon, 3 dashes Boker’s Bitters, and Simple Syrup over ice until you achieve the desired solution. Garnish your cocktail with orange zest and cherry as you wish.
Winner By A Nose
Get the leaves from two mint sprigs. Lightly scrunch these leaves and place into the cup or glass. Add in the sugar syrup, 50 ml Auchentoshan Three Wood and a spritz of the Fee Brothers’ Peach Bitters and muddle gently to release the oils from the mint, but be careful that you don’t break the leaves up. Generously add crushed ice and churn the drink using a barspoon to dilute. Add more ice, spirgs of mint and spray of bitters over the drink mixture.