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 Strawberries 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.
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.