Whisk(e)y Cocktails

  • Classic Cognac Trail

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    Classic Cognac Trail

    A quick run down on Cognac
    A  type of brandy made in the Cognac region of France & made from white wine, using only very specific types of grapes grown in one of the six crus surrounding the town of Cognac in the Charente and Charente-Maritime regions of France
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    The white wine used to make cognac must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes. The final 10% may be made from Folignan, Jurançon blanc, Meslier St-François, Sélect, Montils or Sémillon grapes.
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    It is aged in one of two types of French oak, Limousin or Tronçais at least two years before it can be called ‘Cognac’
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    The official quality grades of cognac are:
    VS: Very Special – Aged for at least two years in cask
    VSOP: Very Superior Old Pale: Aged for at least four years in cask
    XO: Xtra Old : Aged for at least six years in cask
    Hors d’age : Beyond age
    ………………………………………
    So here with J Denis Boutrier Cognac a VS grade, I have my Cognac Trail Cocktail going
    Hope you love it.
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    Ingredients

    J Denis Boutrier Cognac – 60 ml
    Amrut Single Malt Whiskey – 10 ml
    Big Banyan Shiraz Red Wine – 10 ml
    Sprite – to top
    Ice cubes
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    Preparation Method

    Fill your glass with ice cubes & pour in the Cognac. Top it up with Sprite. Release the Single malt over the top & then libate it with red wine. There you have the Classic Cognac Trail.
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    Cheers!

  • Tennessee Kopi

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    Tennessee Kopi

    Kopi luwak or Civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian Palm Civet
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    Kopi luwak is one of the most expensive coffees in the world. It is produced mainly on the island of Java, Sumatra, Bali in Indonesian Archipelago
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    I relished it as filter coffee. But thought of exploring this unique Civet coffee with Whiskey
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    Ingredients

    Whiskey –  60 ml @georgedickel
    Coffee Peaberry – 40 ml @kopi_luwak_indonesia_
    Simple syrup – 20 ml
    Bitters – 10 ml @peychauds
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    Preparation Method

    Combine all in a shaker with ice & shake it well. Strain it in Rocks glass with ice. Express the orange peel as well garnish with an orange wheel. Was indeed a new palate. Relished it for sure!
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    Cheers!

  • Monk Tea

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    Monk Tea

    Monkey Shoulder Scotch is a blended malt whisky  made with single malts from three famous Speyside distilleries. The Whisky maturation in used Bourbon American oak cask, which is high in Lactones, gives this dram it’s unique vanilla, caramel, anise to nose. It’s malty, smooth, fruity, honey on palate with  a spicy oak finish.
    An excellent choice for whisky cocktails
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    The website of MS describes : “Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning🤶 Others agree it tastes like 007 wearing a tuxedo wetsuit.”
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    So with the base spirit as flamboyant as Monkey Shoulder, I couldn’t think better than a shake with Grand Marnier, Monin lemon tea le sirop & with a dash of Regan’s Orange bitters
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    Ingredients

    Single malt blended Whisky – 60 ml @monkeyshoulder
    Orange liqueur – 20 ml @cointreau
    Lemon tea – 20 ml @monin_usa
    Orange Bitters – A dash
    Two toasted Star Anise – to garnish


    Preparation Method

    Combine all in a Cobbler Shaker with half filled ice. Give it a good shake. Strain it in a Coupe crystalware with two ice cubes. Garnish &  float a toasted Anise. A feel of sophistication as you sip & enjoy.

    Cheers!

  • New York Sour

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    New York Sour

    It is said that this drink dates back to the late 1870s & was created in Chicago by a bartender who claimed to have invented the Manhattan. Though doubts on Manhattan claim, but New York Sour can be attributed to this bartender. This cocktail was also known as the Continental Sour and Southern Whiskey Sour before becoming the New York Sour.
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    Now why a change in the classic Whiskey Sour. During  days of yore,  bartenders were constructing sours with a claret snap. Claret referred to any red wine & snap referred to floating a bit of red wine on top of the drink. And thus the origin of New York Sour. We will all sure agree the floating wine over top of the drink does look appealing. One can try out different wines to float right from Malbec, Shiraz, Tempranillo or Cabernet

    Ingredients
    Tennessee Whisky – 60 ml @georgedickel
    Fresh lemon juice – 30 ml
    Sugar syrup – 30 ml
    Cabernet Sauvignon – 20 ml San Medin
    Orange peel – to express & garnish


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    Preparation Method

    Combine  Whisky, lemon juice, and syrup in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass with a qtr fresh ice. Gently pour red wine  over the back of a spoon held just above the drink’s surface so wine floats on. Express orange peel & garnish.To get the best, stir gently to incorporate those fruit flavours from the wine & the soursweetness of lemon, syrup & the barrel from whisky. The sourness from the lemon & flavours from Whisky draw out the fruit flavours of Cabernet Sauvignon in this drink.🥃🥃🥃🥃
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    Enjoy this classic in your private bar & pair it with grill & bbq.

     

    Cheers!

  • Mississippi Punch

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    Mississippi Punch

    Ingredients

    Bourbon Whiskey – 15 ml @makersmark
    White Rum – 15 ml @bacardi
    Cherry Brandy – 15 ml @bolsbartending
    Bitters – a dash @cocktailpunk
    Crafted brut – 150 ml @brocodeclub
    Orange zest – 1/2 tsp
    Orange wheel – for garnish
    Ice cubes – 08
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    Preparation Method

    Combine Bourbon, Rum, Cherry Brandy, Bitters & Orange Zest in a chilled mixing glass with eight ice cubes. Give it a good pro stir. Pour the mix in a beer mug. Top it up with Crafted Brut.Garnish with a fresh orange wheel
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    “Shake a leg, break a leg, set the mood, jet the mood, crack a play, back a play. Let this drink take on and unroll your wits” so says Bro Code @brocodeclub 
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    “Maker’s Mark Bourbon” – A wonderful dram with it’s signature taste notes of rich and soft caramels on the nose, honey and fruit mouthfeel  makes it perfect choice for the cocktail🥃
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    “Bacardi Blanca Rum” with it’s delicate citrus aroma & spiced apples & notes of vanilla, pepper spice rounded mouthfeel was my next best choice for cocktail
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    “Bols Cherry Brandy” with it’s light amaretto flavour, coming from the crushed cherry kernels, along with infused brandy & selected herbs & spices makes this liqueur the right choice, I thought so, for it’s mild sweetness profile
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    “Alpino Cocktail Punk bitters” brings in the much required harmonious balance to the drink🥂
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    “Brocode Crafted Brut” –  Smooth & refreshing sparkling wine cooler was a wonderful finish to top up the drink and get that fizzy punch to the concoction
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    With some of my memorabilia picked up from States during my holidays also feature in the post to add the Mississippi punch

    Cheers!

  • Finest Sour

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    Finest Sour

    With Ballantine’s Finest Whisky in possession, it is time to light up the evening with one of their own recipe
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    With an exotic twist on a classic with added citrus tang  this cocktail  is a simple pour, shake and strain
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    Ingredients

    Ballantine’s Finest Whisky – 50 ml
    Lemon juice – 25 ml
    Coconut Rum liqueur – 15 ml
    Sugar syrup – 10 ml
    Egg white – 1 egg
    Cubed ice 
    Fresh mint – to garnish
    Preparation Method

    Fill a martini glass with ice and put it to one side. Grab a cocktail shaker and top it up with cubed ice. Pour in the the ingredients. Shake it up. Remove the ice from your chilled martini glass. Pour the cocktail through a strainer. Garnish it with fresh mint leaves.

    Cheers!

  • Bulleit Bourbon Swizzle

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    Bulleit Bourbon Swizzle

    Ingredients

    Bulleit Bourbon Whiskey : 60 ml @bulleit
    Lemon juice : 20 ml
    Lime Cordial : 10 ml
    Ginger syrup : 10 ml
    Sugar cube : 01
    Crushed Mint leaves : 06
    Regan’s orange bitters – 3 dash
    Peychaud’s bitters – 3 dash
    Orange peel & mint leaf : to garnish
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    Preparation Method

    Combine 50 ml of bourbon, lime juice, ginger syrup, cordial, sugar cube, crushed mint. Dry shake. Strain into a highball glass. Add crushed ice. Add in the remaining 10 ml Bourbon . Add more crushed ice. Pour in three dashes each of Regan’s and Peychaud’s bitters & garnish with mint leaf and orange peel. Must say the sip is Sit back,relax like never before.

    Cheers!

  • Maple Jamun Margarita

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    Maple Jamun Margarita

    Ingredients

    Tequila – 60 ml Don Alejandro Blanco
    Orange Liqueur – 25 ml @cointreau
    Whiskey – 20 ml @jackdaniels_us
    Lemon juice – 25 ml
    Jamun fruit – half a dozen
    Cocktail lime wedges
    Salt – to rim
    Ice cubes

    Preparation Method

    Take a tall glass. Rim it with lemon & salt. Combine tequila, orange liqueur & lemon juice over ice cubes and stir well. Add more ice cubes & intersperse jamun & lemon wedges and stir more. To finish, float the Maple Charcoal filtered whiskey. Sip & Sip & Sip the cool Margarita & Relax
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    Don Alejandro Blanco Tequila with a 40% abv & falls under the classification of ‘Mixto tequila’ which requires minimum 51% agave. This one  comes with 75% Agave. With subtle vegetal elements, white pepper, floral aroma & vanilla flavour it is a good selection  for margaritas more coz of  it’s 75%Agave profile
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    Jack Daniel Whiskey from Tennessee with a mashbill of 80% corn, 12% rye, 8% malt is a spirit which is filtered through sugar maple charcoal to produce a mellow slightly smoky character. At 40%abv , it’s mellow smoky character fits in right as a floater to finish the cocktail. Simply amazing 🥃

    Cointreau with 40% abv a well known liqueur to several well-known cocktails. It was originally called “Curaçao Blanco Triple Sec”. A must for classic margaritas 🥂
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    Jamun is a berry type fruit from tropical evergreen tree which comes with a taste profile that is a combination of sweet, mildly sour and astringent flavour. It goes great with salt. Being a seasonal fruit, I thought to give it a try in my drink. With few slits, the fruit went in the drink leaving it’s sweet & sour flavour to the drink Check out pic 4 of the image slide

    Cheers!

  • Wine Seduction

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    Wine Seduction

    Ingredients

    Le Grand Pinot Noir – 60 ml
    Glenlivet Single Malt – 20 ml
    Bols Dry Orange Curacao – 10 ml
    Angostura Bitters – 5 drops
    Tangerine Juice – 10 ml
    Strawberry as garnish
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    Preparation Method

    In a cocktail shaker with ice, combine Wine, Whiskey, Curacao & Lemon Juice. Shake well and strain into a Wine glass. Add the bitters. Squeeze the Tangerine peel lightly to release its oils and run around the rim of the glass & garnish it red strawberry. Enjoy
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    Cheers!

  • Boston Sour

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    Boston Sour

    Boston Sour is a fantastic drink with whiskey, lemon juice, sugar & egg white.
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    Minus the egg white, it’s the conventional Whiskey Sour.
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    And if you float full-bodied red wine to a whiskey sour concoction, then what you have is the New York Sour.
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    Mine this evening is the Boston Sour.
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    Ingredients

    Bourbon – 45 ml
    Fresh lemon juice – 20 ml Sugar syrup – 10 ml
    Egg white – 10 ml
    Cubed ice
    To garnish: Strawberry and an orange slice
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    Preparation Method

    Dry Shake all for 15 seconds & then shake it hard with ice for about 20 seconds to chill the liquid really well.
    Strain the mix into a old fashioned glass filled with ice and garnish with the strawberry and orange slice.
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    Cheers!

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