DRAM Winter Cocktail Book 2012

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INGREDIENTS • ???

METHOD • ???

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WINTER

Cocktails

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DISCOVER THE UNIQUE BLEND OF AGED SCOTCH WHISK Y, SPICES AND HEATHER HONE Y. ENJOY RESPONSIBLY

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ocktails are great at any time of year, but particularly during the winter. The DRAM is delighted to bring you this small cocktail book with some tasty recipes to tempt your customers with.

The precise ingredients, along with the method will allow you and your staff to make each and every cocktail effortlessly. Your customers will be impressed by the variety of cocktails you have to offer. We have also included some background on the brands themselves and the vital equipment required to make them easily.

I hope you manage to sample at least a few of the cocktails... I have, and I can recommend them.

Susan Young Editor

CONTENTS BENROMACH 10 yo 4 Romin’ Romach BENROMACH ORGANIC 5 Dark Secret BOMBAY SAPPHIRE Golden Wonderland

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BOMBAY SAPPHIRE Quincessential Pear

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CAORUNN GIN Winter G&T

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CAORUNN GIN Winter Night

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DRAMBUIE 10 Rusty Nail DRAMBUIE 11 Rusty Apple Toddy JOSE CUERVO Cuervo Sharp & Sweet

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THE KING’S GINGER Winter Cup

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THE KRAKEN RUM Christmas Kraker

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MARTINI 15 MARTINI Royale

Winter Cocktails 2012/13 Published by Media World Ltd Upper Floor, Finnieston House, 1 The Stables Yard, Glasgow, G3 8ND Telephone: 0141 221 6965 www.dramscotland.co.uk

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BENROMACH

Romin’ Romach INGREDIENTS

• 50ml Benromach 10yr • 25 ml pear presse • 125ml ginger ale • 1 dash Peychauds bitters • Lime zest (to decorate)

METHOD

• Shake Benromach 10yo

together with the pear presse and ice.

• Strain into a tall glass

over ice.

• Top with ginger ale • Add a dash of Peychauds

bitters and a spiral of lime zest to finish.

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INGREDIENTS

• Benromach Organic • Coca Cola • Slice of orange

METHOD

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BENROMACH organic

dark secret

• Add 1 shot of Benromach

Organic to a highball glass.

• Top up with Coca Cola.

• Garnish with a

slice of orange.

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BOMBAY SAPPHIRE

Bombay Sapphire Golden Wonderland INGREDIENTS

• 50ml Bombay Sapphire • Dash Tuaca liqueur • 50ml ginger beer • 50ml pure

cranberry juice

• Lime wedge and

mint garnish

METHOD

• Squeeze the lime

wedge into a shaker.

• Pour in the Bombay

Sapphire, Tuaca and cranberry juice and mix.

• Finally top off the

creation with the ginger beer and stir gently in an uplifting motion for a final time. Garnish with a large mint sprig.

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INGREDIENTS

• 50ml Bombay Sapphire • 15ml orange liqueur

(i.e. Cointreau)

BOMBAY SAPPHIRE

Bombay Sapphire Quincessential Pear

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• 15ml freshly squeezed lemon juice • 2 pear slices • 1 heaped teaspoon quince jelly • 1/2 teaspoon caster sugar

METHOD

• Squash the pear slices to a pulp at

the bottom of a cocktail shaker.

Add in caster sugar and quince jelly then stir to a mix.

• Pour in the Bombay Sapphire and

Cointreau and squeeze in the lemon juice.

Fill the cocktail shaker with cubed ice and shake.

• Fine strain using a tea strainer into a chilled

martini cocktail glass. Garnish with thin slices of pear and dust them with a light icing sugar.

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CAORUNN GIN

Caorunn Winter G&T INGREDIENTS

• 50ml Caorunn Gin • 125ml tonic water • Optional dashes of

Dr Adam Elmegirab’s Dandelion & Burdock or Christmas Bitters

• Fresh grated nutmeg

and cinnamon

• Red apple, orange

slices and cloves to garnish

METHOD

• Add all ingredients

over ice then.

• Grate nutmeg and

cinnamon on top.

• Stir through and garnish

with red apple, orange slices and cloves.

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INGREDIENTS

• 40ml Caorunn • 10ml Tempranillo • 20ml Calvados • 12.5 Cointreau • 12.5ml Grenadine • 3 drops Bitter

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CAORUNN GIN

CAORUNN WINTER NIGHT

Truth Orange Bitters

• 2 drops Angostura Bitters

METHOD

• Add all ingredients

over ice then.

• Shake and double strain.

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DRAMBUIE

RUSTY NAIL INGREDIENTS • DRAMBUIE • SCOTCH WHISKY • ICE

METHOD

• 1 PART DRAMBUIE. • 1 PART SCOTCH. • SERVE OVER ICE

IN A ROCKS GLASS.

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INGREDIENTS • DRAMBUIE • APPLE JUICE • CINNAMON STICK • FRESH LEMON

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DRAMBUIE

RUSTY APPLE TODDY

METHOD

• 1 PART DRAMBUIE. • 3 PARTS HOT APPLE JUICE.

• SQUEEZE IN THE

JUICE OF 1 LEMON WEDGE.

• ADD THE CINNAMON STICK AND SERVE IN A COFFEE GLASS.

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jose cuervo

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cuervo sweet

INGREDIENTS

INGREDIENTS

• Freezer • 25ml Cuervo Especial Silver • Salt • Wedge of lime • Friends

METHOD

• Sprinkle salt

on lime.

• Ice cold Cuervo.

• Bite lime.

• Group hug.

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• Freezer • 25ml Cuervo

Especial Reposado

• Cinnamon • Wedge of orange • Friends

METHOD

• Sprinkle cinnamon

on orange.

• Ice cold Cuervo.

• Bite orange.

• Group hug.

INGREDIENTS

• 30ml The King’s Ginger • 20ml cloudy apple juice • 100ml apple cider • Cinnamon stick

The King’s Ginger

WINTER CUP

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METHOD

• Add all ingredients into

a pan or soup urn.

• Simmer on a gentle heat

for 30 mins, then serve.

• Add cinnamon stick

to garnish.

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the kraken rum

CHRISTMAS KRAKER INGREDIENTS

• 50ml The Kraken Rum • 25ml apple concentrate

METHOD

• Build in a mug

then top up with hot water.

• Garnish with apple

slices, ground cinnamon sticks and nutmeg.

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MARTINI

MARTINI Royale INGREDIENTS

• 70ml MARTINI Bianco • 70ml MARTINI Prosecco • Lime wedge • Mint sprig

METHOD

• Combine MARTINI

Bianco and MARTINI Prosecco in a large wine glass full of ice.

• Squeeze and drop

a lime wedge.

• Stir and garnish with

a sprig of mint.

Great for the party season, delicious MARTINI Bianco combined with Prosecco, fresh lime and mint make for a stylish and refreshing drink.

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MARTINI and the Ball and Bar logo are registered trademarks.

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THE BRANDS

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Benromach 10YO

Benromach 10 Years Old is a multi-award winning Single Malt Scotch Whisky hand-crafted at Speyside’s smallest working distillery.

Initially matured in a mix of Bourbon and Sherry casks, the whisky is transferred to European oak Oloroso Sherry casks for a final period of maturation. The result is a beautifully balanced dram, displaying a rich Sherry character, summer fruit flavours, malt creaminess and a light peat smoke influence.

Bombay Sapphire

The creation of Bombay Sapphire is truly unique and based on one of the earliest recorded recipes for a premium quality London Dry gin, originally created in the north west of England in 1761. The ten botanicals used to create Bombay Sapphire are far from secret - they are pictured on every bottle - but what is secret is the exact quantity of each botanical used to achieve the perfectly balanced taste.

Caorunn Gin

Caorunn Gin is a a small batch distilled, handcrafted Scottish gin, infused with five Celtic botanicals. Caorunn, pronounced ‘ka-roon’ is the Gaelic word for Rowan Berry, one of 5 Celtic botanicals used to infuse its unique flavour. This gin is small batch distilled and handcrafted by our Gin Master at Balmenach Distillery. Caorunn. A renaissance in taste. www.caorunngin.com

DRAMBUIE

In 1746 Prince Charles Edward Stuart (known also as Bonnie Prince Charlie) was on the run, after defeat at the Battle of Culloden had ended his hopes of restoring the Stuarts to the throne of Great Britain. He was pursued by the King’s men across the Highlands and Islands of Western Scotland, bravely aided by many Highland Clans. Amongst them was Clan MacKinnon, it was their chief John MacKinnon, who helped the Prince escape to The Isle of Skye. In thanks for his bravery the Prince gave John MacKinnon the secret recipe to his personal liqueur, a gift that the Clan were to treasure down the generations. An extraordinary elixir that would, many years later, become known to the world as Drambuie.

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Over 200 years ago Jose Antonio de Cuervo acquired land in the rich lava fields of the tequila volcano from the King of spain. His purpose was to cultivate the sacred plant indigenous to those mineral-rich lands – blue agave – and to create a fine, unique spirit: Tequila Cuervo.

Today, at the same distillery, the oldest in latin America, the Cuervo family continues to produce its unique range of tequilas enjoyed the world over. Cuervo Especial Reposada, aged in oak barrels, contains all the magic of the blue agave and Cuervo Especial silver has a lighter crisper taste. Both Cuervo Reposada and the Silver are best enjoyed ice cold.

The King’s Ginger

The King’s Ginger is a high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil. Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be appreciated on its own all year round as well as in any number of cocktails and long drinks.

The Kraken Rum

Like the sea monster, the Kraken rum is black and powerful. Distilled on Trinidad & Tobago and fermented from naturally sweet molasses made from sugar cane grown on the nearby riverbanks. The rum is aged in oak barrels for between 12 to 24 months before being blended with a range of 14 different spices including cinnamon, ginger and clove.

mARTINI

In 1847, two men Alessandero Martini – a wine merchant , and Luigi Rossi – a Master Herbalist teamed up to create a new company Martini & Rossi. They shared a unique passion for new flavours and ideas, but also for fun – for ‘Gioia di Vivere’. And they hoped that the drinks they were creating would inspire the same feeling in all who tasted them.

After much experimentation, they created a drink full of life and flavor to launch their new company, the drink was none other than the now world famous MARTINI Rosso and in the 1910s, the sons of Luigi Rossi inherited their father’s company and created MARTINI Bianco.

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Basic Equipment & Terms

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Shaker: ingredients, for example There are many styles, shapes vermouth and gin. and sizes of shakers on the Strainers: market today, ranging from The two types of strainers three pieces, rocket, to bullet that are used are the shakers.

Hawthorn The Boston strainer, shaker is one which has a of the most 5 spring coil on commonly its head and 2 used shakers. fits neatly into The Boston 1 the Boston, comprises of and the Tea two flatstrainer, used bottomed 7 occasionally cones, one to strain the of which is finest of ice glass and fits shards and 3 inside the 4 ingredients. other which is usually Muddler: 6 stainless steel.

There are three types of The shaker is muddlers. predominately 1. Boston Shaker 5. Muddler 1. Barspoon, used to 2. Mixing Glass (wood) combine 3. Hawthorn 6. Large muddler a long, flat headed spoon ingredients Strainer (plastic) with a twisted of varied 4. Tea Strainer 7. Bar spoon shaft. Used densities, for for muddling example vodka the softest of ingredients and a cream liqueur, or lime or when a more controlled and tequila. delicate muddle is required.

Mixing glass: 2. Classic muddler, can either The mixing glass is used for be ceramic or wooden and cocktails which don’t call is for grinding down coarser for fruit juices or require the ingredients such as salts and intense shaking to combine sugars.

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Building - The simplest, produces the drink with ice within the glass.

Paring Knife: Used for cutting fruit and garnishes.

Layering - Method used to separate ingredients, one on top of another.

Measures: These come in various sizes ranging from 25ml up to 250ml. The most commonly used are 25ml and 50ml.

Pour - To transfer all the ingredients from one container to the other.

Stirring - Used to combine ingredients that mix easily, usually spirits and vermouths.

Again, it chills the drink and adds a water dilution.

Muddling - For drinks using whole fruits or herbs, breaks down ingredients releasing oils and juices, helping to combine the drink.

Double Strain - Using a tea strainer as well as the Hawthorn strainer removes the smallest of unwanted ingredients.

Lengthen - Topping up a drink.

Rim - Covering the rim of a glass with an ingredient such as salt or sugar.

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Shaking - A technique used to combine drinks that contain juices, eggs, cream or liquors with vastly different gravities.

Shaking has four main effects on a drink; it adds a necessary water dilution through the ice, it’s the most effective method of chilling, it combines all the ingredients together, and it adds oxygen into the drink, resulting in a smoother quality.

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Methods:

Strain - Using the Hawthorn strainer removes ice and unwanted ingredients from the drink.

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AUTHENTIC COCKTAILS in seconds

Created by blending funkin purees and syrups, funkin mixers make it easy to offer your customers authentic cocktails without the hassle of using loads of different ingredients. Simply top ice and spirit with one of our range of mixers and serve - easy!

Visit www.funkin.co.uk for more info