Snowflake Fizz
BIG APPLE BERRY
1800 Coconut
Appletiser
TISER TWIST MOJITO
Auchentoshan SPANISH HOT CHOCOLATE
Appletiser
Auchentoshan
just over the wall
spiced milk punch
the famous grouse and ginger ale
Harvey’s SPICED COBBLER
Bénédictine
Courvoisier VSOP
The Famous Grouse
Harvey’s Bristol Cream
Lamb’s Swizzle
THE SILENT THIRD
HONEY FIRE
OVER AND UNDER
Lamb’s Navy Rum
The Macallan Gold
Old J Spiced Rum
O.V.D Dark Rum
@dramscotland
/dram.scotland
www.dramscotland.co.uk
D
rinkers across the country are tuning into cocktails and where better to try them than at the bar? Whether you have a style bar, a traditional bar or even a ‘dive’ bar we have a mix of easy to make cocktails that are sure to appeal to your customers. This season why not put a few of the recipes here on your drinks menus - there’s nothing better to set your tills ringing. Me, I’m off to my nearest bar to try one. Susan Young Editor
contents 1800 Coconut
4
Harvey’s Bristol Cream 11
Appletiser 5
Lamb’s Navy Rum
12
Appletiser 6
The Macallan Gold
13
Auchentoshan 7
Old J Spiced Rum
14
Benedictine 8
O.V.D. Dark Rum
15
Courvoisier 9
The Brands
16
The Famous Grouse
10
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www.proximospirits.com
Ingredients • 25ml 1800 Coconut • 25ml White Cacao • 10ml Lemon • 1 Egg white • 15mls Cream
Method Rim glass with desiccated coconut. Shake this all up and strain into a coupette. Top with soda.
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@appletiseruk
/appletiser
www.appletiser.co.uk
Ingredients • 60ml Cognac • 15ml Sugar syrup • 110ml Appletiser Apple & Pomegranate • Ice • Raspberries, blackberries & redcurrants
Method Shake up 60ml of Cognac with 15ml of sugar syrup. Pour into a sling glass with ice. Top with 110ml Apple & Pomegranate Appletiser. Add 2 raspberries, 1 blackberry and a string of redcurrants. Mix it up with a stirrer. Garnish with your berries of choice (we like it with blackberries and redcurrants.)
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@appletiseruk
/appletiser
Ingredients • 5 Fresh mint leaves & a fresh sprig of mint • 25ml Cloudy Apple Juice • 50ml White Rum • 100ml Appletiser • Ice
Method Press 5 mint leaves with 25ml cloudy apple juice. Add 50ml white rum. Shake well in cocktail shaker and strain over cubed ice. Top with 100ml Appletiser. Mix it up with a stirrer. Garnish with a mint sprig.
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www.appletiser.co.uk
@theauchentoshan
/auchentoshan
www.auchentoshan.com
Ingredients • 4 fl oz Milk • 1 fl oz Auchentoshan Threewood • 3-4 Heaped teaspoons of a high quality Spanish hot chocolate powder • 2 Tablespoons of Scottish double cream Glass: Glass Teacup
Method Add the chocolate powder into a glass teacup. Heat your milk to boiling point on the stove. Fold the hot milk into the powder. Add in your measure of Three Wood and stir briskly anticlockwise until thick. To serve add freshly whipped cream.
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www.benedictinedom.com
Ingredients • 50ml Bénédictine • 32ml Brandy • 25ml Crème d’Apricot • 10ml Ginger Syrup • Dash Angostura Bitters
Method Add all ingredients to a mixing glass full of ice and stir for 2530 seconds until well chilled. Strain into a chilled coupe glass and garnish with a large strip of orange peel.
This cocktail was created by Simon Smith from The George Hotel, Inveraray, for the 2014 Bénédictine Cocktail Challenge.
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@CourvoisierUK
/CourvoisierUK
www.courvoisier.com/uk
Ingredients • 50ml Courvoisier VSOP • 75ml Rice Milk • 12.5ml Cinnamon Syrup • 2 Dashes walnut bitters Ice: None Garnish: Nutmeg grating Glassware: Hot toddy or Coupette
Method Shake all ingredients and single strain into Coupette or if served hot -a Toddy Glass. Alcohol: 2 units
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@thefamousgrouse
/TheFamousGrouseUK
Ingredients • 50ml The Famous Grouse • 2 Dashes Angostura bitters • Top with chilled ginger ale Glassware: Highball Ice: Cubed Garnish: Orange zest
Method Build in glass. Fill highball with cubed ice. Measure and pour in TFG and dash of bitters. Top with chilled ginger ale and finish with an orange zest. Alcohol: 2 units
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www.thefamousgrouse.com
@The_Macallan
/themacallan
www.themacallan.com
Ingredients • 50ml Harvey’s Bristol Cream • Muddled lime and lemon wedges (3 of each) • 12.5ml Demerara sugar syrup • 2 Dashes Aromatic bitters Ice: Crushed Glassware: Rocks/Wine glass Garnish: Crown with seasonal fruits
Method Build in glass, muddle citrus slices and Demerara syrup, add Harvey’s and churn with crushed ice. Garnish with fruit and ice crown. Alcohol: 1.5 units
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@LambsNavyRum
/LambsNavyRum
Ingredients • 50ml Lamb’s Navy Rum • 10ml Sugar cane syrup • 10ml Grenadine syrup • 25ml Fresh lime juice • 4 Raspberries, 2 blackberries • 2 Dash Cranberry Bitters Glass: Bamboo glass Garnish: Mint sprig, 1 raspberry and 1 blackberry on a prisma stick
Method Muddle 4 raspberries and 2 blackberries with the syrups inside the glass. Add the lime juice, the bitters and the rum. Fill the glass half way with crushed ice and swizzle. Top the glass with more ice, swizzle a bit more and garnish.
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www.lambsnavyrum.com
@The_Macallan
/themacallan
www.themacallan.com
(twist on the classic Sidecar with Scotch)
Ingredients • 50ml The Macallan Gold • 25ml Fresh Lemon Juice • 20ml Bols Dry Orange • 10ml Ginger Syrup Ice: None Garnish: Orange zest studded with cloves
Method Shake all ingredients in a shaker and double strain into coupette/ martini glass. Glassware: Coupette/ martini Tip: Great served hot in a toddy glass Alcohol: 2.5 units
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@oldjspicedrum
/oldjspicedrum
Ingredients • 25ml Old J Spiced • 25ml Old J Tiki Fire • 25ml Lime juice • 1 1/2 teaspoons of honey
Method Shake very well so the honey dissolves. Add ice and shake well. Strain into the cold martini glass. Equipment: Boston cocktail shaker Glassware: Martini Glass Fill glass with ice and water
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www.oldjspicedrum.co.uk
@OVDDarkRum
/ovdrum
www.ovdrum.co.uk
Ingredients • 40ml O.V.D. Dark Rum • 20ml Pedro Ximenez sherry • 10ml Kahlua • 10ml Vanilla Demerara sugar syrup • 2 dashes Angostura bitters • 1 full hens egg • Sugar nest and chocolate egg garnish
Method Combine all ingredients and double shake (first dry, then with ice), double strain into a stemmed glass. Garnish with chocolate power dusting, sugar nest and chocolate egg.
Created by mixologist Linsey Rae
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1800 coconut
1800 Coconut tequila is made from 100% blue agave harvested and handpicked from its family owned ranches in Jalisco, Western Mexico. 1800 Coconut is a unique infusion of fresh, ripe coconut flavour and 1800 Silver tequila. Enjoy the blend of coconut with chocolate and cream for an alternative winter cocktail.
APPLETISER
“Capture the richness of life and Crown those everyday moments.” This philosophy was an obsession for Edmond Lombardi, one of South Africa’s innovative and most successful apple growers. Deep in Cape Town’s richly beautiful Elgin Valley, in 1966, Lombardi cleverly blended and lightly carbonated 100% natural juice from specially selected apples and created Appletiser, one of the world’s most beautifully crafted soft drinks. Appletiser has a beautiful clear, golden colour, gentle sparkle, crisp natural apple taste and unique fruity aroma. It also counts towards 1 of your 5 a day.
AUCHENTOSHAN
Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The result is a light and delicate single malt of unmistakable smoothness.
Bénédictine The traditional French Liqueur, first made in 1510 and named after its creator, a Bénédictine monk, is made using 27 herbs and spices sourced from around the world. This unique recipe is then infused with saffron, honey and caramel in a sophisticated production process that takes two years to complete and gives Bénédictine its distinctive flavour that has become a favourite with bar tenders and mixologists across the world.
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Courvoisier
This perfect aromatic balance gives a subtle and elegant VSOP, appreciated neat or mixed in long drinks of cocktails. Discerning, elegant and complex, VSOP Fine Cognac develops exceptional aromas of jasmine, peach and toasted almond. This cognac intricately crafted is exquisitely balanced.
The Famous Grouse
The Famous Grouse is a blended Scotch whisky containing fine single malts, including two of the world’s most revered; The Macallan and Highland Park. Scots clearly cherish the rich, smooth character, as The Famous Grouse has been Scotland’s favourite whisky for more than 30 years. Since 1896, The Famous Grouse brand has been at the forefront of innovation within the Scotch whisky industry. The most recent additions to the famous family include The Black Grouse, The Snow Grouse and The Naked Grouse.
Harvey’s Bristol Cream Harvey’s Bristol Cream is a dark, complex amber product of Spanish fortified wine (sherry) that has been blended and bottled in Bristol, England since 1796. Harveys Bristol Cream features flavours of roasted nuts and raisins, with a subtly spicy finish. It is usually served well chilled as an aperitif, in a cocktail, as an after-dinner drink, drank straight, or on the rocks with a wedge of lime or slice of orange. The ice lessens the viscosity and the citrus lowers the sweetness to create a refreshing drink. It can also be served as a dessert wine, served with cheesecake, flan, bread pudding or creme brulee.
LAMB’S NAVY RUM
Since 1849. True British character Alfred Lamb travelled to the Caribbean to source the finest rums, they were then blended, aged in Oak barrels and stored underneath the Thames. Today, the recipe remains the same. A smooth, well balanced dark rum, with dried fruit flavours and warm caramel notes. Perfect neat, over ice or in a variety of delicious cocktails. Please enjoy Lamb’s Navy Rum responsibly. Alfred Lamb, the name for rum.
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The Macallan GOLD
The Macallan Gold is the first expression in The Macallan 1824 series - a range which showcases two of The Macallan’s greatest strengths, exceptional oak casks and natural colour. The Macallan Gold is a malt of exemplary character and flavour presenting a citrus nose with an interlacing sweetness on the palate along with hints of ginger and cinnamon. The finish is medium sweet, malty and slightly dry.
OLD J SPICED RUM In 1740 Admiral Edward Vernon enforced a reduction in the strength of the British Navy´s rum ration. When his men complained, Vernon suggested the addition of limes and sugar to make the drink more enjoyable. “Old J” has been created in honour of this unlikely mixologist who was known as “Old Grog”. “Old J” however brings Vernon´s concept into the 21st Century by using the finest Caribbean Rum combined with it’s Secret Blend of Spices, Sugar, Vanilla and Persian Lime.
O.V.D
O.V.D. is a delicious, sweet dark rum blended from the very finest Demerara rums in the world and matured in oak casks, giving it complex toffee flavours, a rich fruitiness and a mellow finish. An authentic Caribbean rum, O.V.D. was first imported into Scotland in 1838 and has been the country’s best selling dark rum for decades. Owned by William Grant & Sons, O.V.D. tastes great neat, with mixers and in cocktails.
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Scotland’s Premier Ice Suppliers 24 Hr ICE DELIVERY SERVICE Established in 2004, ICE 24/7 has grown into Scotland’s leading supplier of ice to the most prestigious and demanding industries. We specialise in supplying ice to night clubs, bars restaurants, outdoor events & festivals. Our prompt professional service has helped us gain a large client base and a sterling reputation.
Glasgow 07838 230 550 Edinburgh 07751 754 200
www.ice247.co.uk
• New 275ml Apple & Pomegranate made from 100% juice • Apple & Pomegranate counts as 1 of your 5 a day • Contains no preservatives or colourants • No added sugar
Introducing new 275ml Appletiser Apple and Pomegranate - a captivating blend of our classic sparkling apple with the addition of exotic pomegranate juice.
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StockWINTER upCOCKTAILS now!