![]() ![]() It has aromas of ripe orchard fruit, apples and pears. Glen Grant 10 Year Old was awarded the Best Single Malt 10 years and under in Jim Murray’s 2014 Whisky Bible. On the palate are sticky date and oloroso sherry characters, smoked malt and nuts. Port Charlotte 10 Year Old aromas of peat and sherry complemented by citrus, black pepper, heather and mint. The crisp palate sees sweet pear, butter cookie characters leading to a dry, pleasantly smoked finish. Hakushu 12 Year Old pours a pure gold in the glass, it has a nose of fresh green leaves, green apple, pear and a soft smoke. The finish is a clean and salving aftertaste with hints of orange and peach. Vanilla on the palate before a burst of flowery fruitiness. Glenmorangie 10 Year Old has aromas of citrus, ripening peaches and vanilla. A single malt Scotch whisky with distinctive fresh pear, creamy with subtle oak flavours and a long smooth and mellow finish. Glenfiddich 12 Year Old is matured in bourbon and sherry oak casks for at least 12 years. It’s sweet, it matches the whisky (there’s a reason why brands are using Sauternes casks to finish their whiskies, after all) and combined with a little Amaro Montenegro for bitterness, this is a delicious drink indeed. Why? Because people don’t use dessert wine enough in drinks. This drink was ad libbed by Jamie Walker, and we’re damn happy with the result. Garnish with a lemon twist.Īdapted from a recipe by Jamie Walker, Keystone Group Stir down, strain over hunk of ice in a rocks glass. You can pop in a more distinctive whisky, like the Port Charlotte Islay whisky here, to give the Rob Roy greater heft. But there’s no need to leave things at the blended whisky option. The Rob Roy is probably one of the more common Scotch cocktails, simply because you’re switching in whisky for rye. ![]() Stir down and serve up in a chilled coupe. That’s what Dave Ham did when he went for this riff on the bourbon classic, coming up with a new set of flavours when he did. What happens when you don’t have honey handy to make a Brown Derby? Find whatever sweetener you have handy. Shake all ingredients and strain into a coupe.Īdapted from a recipe by Dave Ham, Keystone Group It’s an easy-does-it, gentler way of drinking. The highball is a popular drink in Japan, because the soda water lets the whisky open up a little. Sometimes you don’t want whisky straight up. Sometimes you don’t need things to be complicated. In a highball place a large chunk of quality ice. Plus who doesn’t like garnishing a Cobbler? It’s a good way to cool down - even in the colder weather - and slows down your intake of booze. Take a nice, fruity single malt like the Glen Grant, add a little dry sherry to lengthen it and add ice. Top with crushed ice and garnish with mint and fruit in season.Īdapted from Harry Johnson’s Bartenders Manual Just make sure that you use pastis rather than absinthe the sweetness of pastis is needed in what is an otherwise very dry drink. The addition of little dashes of pastis, rum and lemon juice softens up the whisky. Here’s an old drink that offers up a new way to drink whiskey. “People were very tentative in using single malt Scotches in cocktails previous to this,” Ross said, “I think this fact did help the Penicillin gain some modest recognition.” Using a Scotch as the ‘meat of the drink’ the results were good, but once he’d drizzled a splash of an Islay single malt whisky over the top he knew that history was born. Ross credits the invention to some experimentation he did on a Gold Rush cocktail (bourbon, lemon and honey) back in 2005. Float Ardbeg on top.īack in 2011 we wrote about modern classic cocktails, and the Penicillin was one of them, wrote Ed Washington: Shake Glenmorangie, lemon juice and syrup and strain over large ice in a rocks glass. What does this mean for mixing drinks? With an array of flavour-focused whiskies becoming more prominent that will surely open up new dimensions for bartenders to muck around with.īut you’re not limited to cask-treated expressions - take a look at the drinks we have presented here for flavour combinations both classic and new. ![]()
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