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Cocktails represent something that no other drink quite musters. A sort of urbane chic. Cocktails are decadent, indulgent affairs, for social lubrication and general merriment. In this article we'll experience a few excellent whiskies from around the world, and create some classic cocktails. Whisky is, after all, the original cocktail spirit. All of the whiskies in this article are available from the UK online whisky store, Master of Malt. We start our quest in bourbon country ? the rolling hills of Kentucky. One of the first cocktails first mentioned at the Pendennis Club of Kentucky in the 1880s. The additional ingredients perfectly compliment the rich flavour of bourbon, in this example Woodford Reserve. It is a spicy, smoky bourbon with loads of character. In a tumbler, muddle (mix/mash/crush) a square inch of orange peel with a couple of sugar cubes and a few dashes of bitters (preferably Peychaud's or Angostura). Add a good measure of Woodford Reserve and top with ice and stir for a good minute. From here we travel to New Orleans and to the great coffee houses of the early 1800s. These establishments of Pre-Prohibition America were essentially bars, where one could enjoy a few fines (Cognac being the order of the day for the Francophiles of The Big Easy) And it was cognac that provided a sturdy base for the Sazerac cocktail - a stirred cocktail with a large measure of spirit, a dash of bitters and a little sugar syrup. These are slowly stirred with ice in a shaker glass, strained into an 'Absinthe-rinsed' tumbler with a lemon twist. Later, during the 1870s, Rye whiskey was employed as Cognac's replacement. Rye is a spicy, full-bodied grain, and the whiskey it proffers is similarly spicy and savoury. Sazerac Rye Whiskey is a consummate spirit, with musty orange peels and spice. This, as the Old Fashioned, involves a flavoursome base, subtly complimented. With Scotch whisky we often think of peat, the savoury, pungent flavour that gives body to Highland malts, and underpins the sturdy reputation of Southern Islay. To complete the malting process, the partially germinated barley grains are kilned over a fire. Traditionally, peat has proffered fuel for said fire, imparting its tarry, often medicinal and thoroughly unique. With single malt whisky now produced in India, it was not long before a peated offering was afforded to the market, a cask strength expression is available too. Amrut Peated Cask Strength offers peat, with Amrut's house flavours of toffee, malt and fruit. This is a whisky sits harmoniously in an Indian take on the classic Whisky Sour. We need that malt and toffee too, to balance out the citrus and compliment the sweetness. Take a large measure of Amrut Peated, a measure of freshly squeezed lemon juice, and ? of a shot of sugar syrup. Shake well with ice and strain into a cocktail glass. This is a fresh, lip-smacking cocktail. Of course, we shan't forget the Manhattan. The drink of choice for the Springfield Mafia and the Rat Pack. The Scotch variation is known as a Rob Roy, after the infamous outlaw, Robert Roy MacGregor. Here, the fruity, sherried Glenfarclas 15 Year Old sits perfectly, and the sultana and rum spice, juicy honey and nutty notes acquiesce wonderfully with a little sweet vermouth and a dash of bitters. Stir the ingredients with ice, strain and serve in a cocktail glass. Garnish with a maraschino cherry. Thus far, we've enjoyed spicy, full-bodied cocktails. Now for something completely different. This is a twist on the classic Mint Julep, the accompaniment to summer's afternoons on the lawn. We'll replace the bourbon with a spirit of very different style. A fruity, supple dram produced in Japan. Yamazaki 12 Year Old, it's soft and gentle and if we take a tumble, muddle a few fresh mint leaves with a little caster sugar we have a sweet, fresh base for a great summertime quaff. A spot of apple juice provides a further twist on the classic, complimenting the orchard fruit present in the whisky, top with ice and club soda and the result is fruity and refreshing. So there you have a few delicious cocktails, created with a selection of superb whiskies from around the world. If you want to try any of these for yourself, you'll find every whisky in this article, along with several thousand more, at the UK online whisky store ? Master of Malt. Whisky based drinks were among the very first cocktails, and they have remained popular, particularly now with their resurgence.
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Tania Gannaway has been tasting single malt whisky for over 20 years. One of his favourites at the moment is Tomatin Whisky, a single cask single malt whisky.
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