COCKTAIL RECIPES
Issue 35
33
CELEBRATE THE FESTIVE SEASON
WITH GIN AND WHISKEY COCKTAILS Plan a stylish drinks menu with these holiday cocktails
DEAD OF NIGHT
THE HOLY GRAIL
LOVE IT TO DEATH
INGREDIENTS
INGREDIENTS
INGREDIENTS
• 50ml Sexton single malt Irish whiskey • Soda water • 2 dashes of Angostura bitters
• 35ml Sexton single malt Irish whiskey • 25ml fresh lime juice METHOD
• 35ml Sexton single malt Irish whiskey • 25ml fresh lemon
juice • 1 egg white • 12.5ml red wine
METHOD Shake and serve on the rocks.
METHOD Pour whiskey and soda water into a whiskey glass, add the bitters and garnish with a twist of lemon peel
• 12.5ml Aperol • 2 dashes absinthe • 12.5ml sugar syrup
Combine ingredients and garnish with a lemon twist and a sprig of thyme.
TENNESSEE MULE INGREDIENTS • 50 ml Jack Daniel’s Old No. 7 • Ginger beer • Squeeze of lime
ROKU MATCHA BEE’S KNEES INGREDIENTS • 40ml Roku gin • 10ml lime juice
• 20ml matcha syrup • 20ml grapefruit juice
METHOD To make matcha syrup, combine equal parts matcha tea and sugar. Boil and strain. Shake all ingredients and fine-strain.
LYNCHBURG LEMONADE INGREDIENTS • 35ml Jack Daniel’s Old No. 7 • 12.5ml Triple Sec
• 12.5 ml fresh lemon juice • Lemonade
METHOD Fill a highball glass three-quarters full with cubed ice. Pour whiskey over ice. Add remaining ingredients and stir. Add lemon wedge to garnish for a taste of Lynchburg and summer.
METHOD Fill a highball glass three-quarters full with cubed ice. Pour whiskey over ice. Add remaining ingredients and stir. Add lime wedge to garnish for the fiery spice of ginger with the smoothness of Jack. If you find the fire of ginger beer too challenging for your taste buds, then try swapping for ginger ale. This sweeter alternative still delivers the taste but without the intense kick.
