Check out this threeway with Ailsa Bay and Old Mate’s Place

Story by James MacRae from Ailsa Bay with Corky & Dre from Old Mate’s Place, Sydney

Photography by Christopher Pearce

Smokey Whisky cocktails: For me, finding that perfect delicious balance has always been the key, whether for a Fitzroy, a Rapscallion, or a Penicillin. So, when it came to creating some delicious serves, especially when using the unique style of east coast peat smoke that we have in Ailsa Bay 1.2 Sweet Smoke Single Malt whisky, the legends at Old Mate’s Place were all over it!

What we really wanted to do was make some banging drinks that fit all eventualities. Firstly, we wanted to create something refreshing, easy to make and perfect for a day off. Following that, something stirred down and boozy for after a shift, and finally something for any occasion that would always get a double thumbs up reaction.

With love from Corky and Dre from Old Mate’s Place, and Wee James from Ailsa Bay

Baker’s Dozen

60ml Italian ‘Antica Cremeria’ butter 
fat-washed Ailsa Bay 1.2 Sweet Smoke*
15ml croissant syrup**
2 dash Angostura Bitters 
Stir down served over a large rock 
with a mini croissant as garnish. 

*Fat wash recipe:
1 bottle of Ailsa Bay 1.2 Sweet Smoke
25g Antica Cremeria Italian butter
Sous vide at 60 degrees for 20 minutes and then strain. 
After fat washing and straining leave in the 
freezer overnight so fat content separates.
Strain through a coffee filter in a 
cold environment (a cool room is perfect setting for this).
**Croissant syrup: 
3 croissants
100g walnuts
3L brown sugar syrup 1:1
Break up croissants and put them on a baking tray 
with the walnuts, put them in the combi oven 
for about 8-10mins or until baked and crispy 
(you want to take the moisture out of the 
croissants but not burn them).
Honey-Leaf Highball 

60ml Ailsa Bay 1.2 Sweet Smoke
50ml Fermented wild strawberries and lemon balm* 
Top with soda
 Build into a laced highball and 
garnish with micro lemon balm leaf
* Fermented wild strawberries and lemon balm
Lemon balm (Roughly 1 bunch of good leaves per ferment)
Raw honey and lemon probiotic
Add everything into a fermentation jar and let it dance.
Old Mate Smash

30ml Ailsa Bay 
30ml Manzanilla Sherry 
10ml house made apricot brandy
10ml lemon juice 
3 lemon wedges
2 orange wedges 
6 mint leaves 
Add all ingredients, shake, and strain. 
Garnish with some orange slices, 
a mint sprig and a Luxardo cherry.

Tasting Note

This is a tricky one as we at Ailsa Bay always love to keep this as simple as possible: Sweet Smoke, with anything else left up to whoever is enjoying our delicious whisky as everyone’s palette is unique…however, just in case here’s our malt master Brian Kinsman’s:

Nose: Fresh wood smoke with notes of smouldering damp heather and an extinguished bonfire. Following the smoke is a wave of oaky sweetness and vanilla as well as candid orange peel.
Palette: Perfectly balanced peat and rich vanilla oakiness, seesawing between smoke, white fruit and creamy toffee.
Finish: Long lasting oaky sweetness and spice with that distinct peaty dryness.