Cocktails under 'Whisky'
This is a perfect Martini cocktail for Bourbon-lovers: it has all the rich, grain flavours of Bourbon with a touch of orange from the liqueurs, and then dried nuts from vermouth in the finish. Its warm, amber hue and silky palate make it a truly perfect winter aperitif.
INGREDIENTS:
- 40ml (1 1/3 oz) Bourbon whiskey
- 10ml (1/3 oz) Grand Marnier
- 10ml (1/3 oz) Cointreau
- 10ml (1/3 oz) dry vermouth
EQUIPMENT:
- Stirring spoon
- Mixing glass
- Frosted Martini glass
- Strainer
MIXING METHOD:
Place a few ice cubes in the mixing glass and pour in the ingredients. Stir well and strain into the Martini glass.
August 6th, 2007
The character of the Bourbon is the driving force behind this attractive, sunset-orange cocktail. Nevertheless, the triple sec and fresh orange juice provide plenty of zest, and the grenadine a slight sweetness.
INGREDIENTS:
- 45ml (1 1/2 oz) Bourbon whiskey
- 30ml (1 oz) triple sec
- 120ml (4 oz) freshly squeezed orange juice
- 1 tsp grenadine
EQUIPMENT:
- Shaker
- Strainer
- Highball glass
MIXING METHOD:
Fill the shaker with ice and pour in all of the ingredients except the grenadine. Shake and strain into the ice-filled glass, then pour in the grenadine.
August 6th, 2007
This is ideal after-dinner cocktail, with a perfect balance of flavours. The Alcazar offers smoky, caramel sweetness from the Benedictine; and any harshness is softened by the cream. If you prefer your mixes even creamier, use double cream instead of single.
INGREDIENTS:
- 30ml (1 oz) Canadian Club whisky
- 10ml (1/3 oz) Benedictine
- 20ml (2/3 oz) single cream
EQUIPMENT:
MIXING METHOD:
Place a few cubes of ice in the glass. Pour in the whisky and Benedictine and stir. Place the tip of the bar spoon in the liquid and gently pour over the cream to create a layer. Alternatively, dispense with the layering and simply stir all the ingredients together.
August 6th, 2007
The Nabo is warming cocktail, and especially great for sipping with friends on a cold Scandinavian evening. For the best results use a good blended whisky, such as Famous Grouse, or for something sweeter try using a good Bourbon.
INGREDIENTS:
- 60ml (2 oz) blended Scotch whisky
- Dash Worcestershire sauce
- Tomato juice to fill
EQUIPMENT:
- Stirring spoon
- Highball glass
MIXING METHOD:
Fill the highball with ice and add the whisky and Worcestershire sauce. Top up with tomato juice and stir. Garnish with fresh basil and serve with a straw.
August 5th, 2007
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