COCKTAILS
ITS #NEWPERSPECTIVE SCOTTISH LEADER PRESENTS
Y A D Y K IS H W D L R O W R O F S COCKTAIL
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cottish Leader presents its award-winning Signature blend in a new light with two very unusual whisky cocktails specially developed by expert mixologist, Owen O’Reilly of Sip Exclusive, to celebrate World Whisky Day.
“I had so much fun exploring techniques whilst developing these cocktails featuring Scottish Leader’s popular Signature blend! The unique and multifaceted taste profile of this whisky makes it so versatile. Narrowing down the options seemed like an almost insurmountable task, but I eventually arrived with two recipes that I reckon will blow whisky lovers away,” O’Reilly explains. “With Scottish Leader Signature, Master Distiller Dr Kirstie McCallum and her team have amplified the island malts influence to give whisky aficionados a complex and layered offering with a very rich, smoky profile. These cocktails aim to signify exactly this.”
ER Z A L B R E D A E L H IS T T SCO Serves one
Mixologist Owen O’Reilly
Ingredients • 50 ml Scottish Leader Signature • 50 ml tea mix • 20 ml chocolate syrup • 10 ml orange vermouth • 10 ml lemon juice • Chocolate shavings or nutmeg to garnish
boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.
Method
Preparing the cocktail, using the blaze (heat and flame) method (be careful!) Combine all ingredients in a small pot or metal jug with two handles. Have an extra small pot or metal jug ready. Heat the ingredients to just before boiling point. Set the mixture alight with a lighter or chef’s torch. Slowly pour it back and forth from one pot or jug to the next and repeat 6 times. Extinguish the flame and pour the cocktail in a heatproof tumbler to serve. Garnish with chocolate shavings or nutmeg.
Tea mix: Add 2 tablespoons of Lapsang Souchong and 2 tablespoons of honeybush tea to 500 ml hot water and 250 ml hot milk (or almond milk). Let it steep until cooled. Strain the mixture into a suitably sized container and store in the fridge. Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the
APPER N S M U IC S P A C R E D A SCOTTISH LE Serves one
Ingredients • 50 ml Scottish Leader Signature • 50 ml red pepper purée • 15 ml chocolate syrup • 20 ml tea-infused vermouth • Dash of Toscello ginger bitters • Slice of red pepper to garnish Method Red pepper purée: Roast two large red peppers until the skins turn black. Set aside to cool, and then scrape or pull the black skin off. Cut the peppers into chunks and add to a blender or food processor. Add 50 ml fresh cream, 50 ml fresh lemon juice, 1 cm fresh chilli, 100 ml medium cream sherry, as well as salt and pepper to taste. Blend until smooth and then strain. Set aside.
Orange vermouth: Pour 500 ml red vermouth (Martini or Cinzano) into a sealable jar or container. Add the skin of 1 orange and seal the jar or container. Let it steep for 2 days.
Chocolate syrup: Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil. Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge. Tea-infused vermouth: Pour 500 ml red vermouth (Martini or Cinzano) into a sealable jar or container. Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container. Let it steep for 2 days. Preparing the cocktail, using the roll/throw method Add all the ingredients to a cocktail shaker filled with ice. Take another empty shaker and roll/pour the mixture from one shaker to the next and repeat a few times. Strain and pour the cocktail into a round tumbler or hollow red pepper to serve. Garnish with a slice of red pepper.
Scottish Leader Signature retails countrywide for approximately R220 per 750ml bottle. www.spotongmag.co.za
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