Now winter is here, it’s time to say goodbye to light fruity cocktails of the summer and hello to deep, warming festive cocktails, and whiskey will do that nicely. Read on for some of our favourite tipples you can try at home.
Cotswolds Whisky Sour
Ingredients
50ml Cotswolds Single Malt Whisky
25ml fresh lemon juice
12.5ml sugar syrup
2 dashes of Angostura Bitters
12.5ml egg white
Hotel Starlino Maraschino Cherry or lemon peel to garnish
Method
1. Shake all ingredients with ice and strain into a rocks glass.
2. Garnish with a maraschino cherry and slice of lemon.
Rampur Double Cask Golden Old Fashioned
Ingredients
60ml Rampur Double Cask Indian Single Malt Whisky
10ml cumin anise syrup (see recipe below)
1 dash Ms. Better’s Bitters Black Pepper Cardamom Bitters
Dehydrated orange wheel, Hotel Starlino Maraschino Cherry and star anise to garnish
Method
1. Add all the ingredients to a mixing glass half filled with ice.
2. Stir for 30 seconds, add more ice and stir again for 30-40 seconds.
3. Strain into a glass over a rocks glass filled with ice and garnish.
Ingredients for the cumin anise syrup
½ teaspoon cumin seeds
2 pods/points from a star anise
Orange peel from 1 orange (remove as much pith as possible)
200ml water
200ml demerara sugar
Method for the cumin anise syrup
1. Add all the ingredients to a saucepan and gently bring to the boil, stir occasionally and simmer for 6-7 minutes.
2. Remove from the heat and leave to infuse for 30 minutes.
3. Strain into a clean jar to remove the spices and peels. Store in the fridge.
J and B Rare Clementine High Ball
Ingredients
50ml J and B Rare
125ml Franklin and Son’s Mandarin Mixer
4 dashes of orange bitters
5ml sugar syrup
Zest of an orange and star anise, or a Fortnum and Mason candied lemon peel to garnish
Method
1. Take a stylish highball glass, add ice and simply pour in the J and B, bitters, syrup and top up the glass with soda water.
2. Garnish with candied lemon piece to add a hint of sweetness.
