You know that old saw that you’re not supposed to mix cocktails with good whisky? That you only ought to use blended whisky?
Well, it’s baloney. Here we’re looking at three ways that malt whisky can help your cocktails come alive.
One is an olden days kind of preparation, the Whisky Sangaree; another an adaptation of the Modern Cocktail; and some specs of the
classic warm whisky preparation, the Hot Toddy.
Adapted from Gaz Regan’s The Joy of Mixology
Adapted from a recipe by Hugo Ensslin
Adapted from The Mixicologist, 1895.
4 bottles for whisky mixing
The Dalmore 12 Year Old
Aged for nine years in American white oak ex-bourbon casks, the whisky is then divided in two— one half remains in the bourbon barrels, while the ages in oloroso sherry butts. Think Spirits
The Balvenie 12 Year Old DoubleWood
The DoubleWood is aged at least 12 years in ex-bourbon casks and is finished in ex-Oloroso casks for 9 months, before it is married in large tuns for 3-4 months. It’s a classy dram. William Grant & Sons
This is a blended malt whisky, employing three Speyside single malts in the mix. There’s zesty orange and vanilla aromas, a hint of spice on the palate, and a smooth finish to cap it all off. William Grant & Sons
Miasa Saffron Liqueur
This is the world’s first saffron liqueur, and it comes to us all the way from Bordeaux in France.
There’s lifted floral aromas and gentle saffron characters to this liqueur, which lends itself well to a number of cocktails.