A taste of Scotland: Whisky Cocktails
Over the past decade in Scotland whisky has assumed a more prominent place in local hospitality, breaking free of preconceptions and finding a new and very appreciative audience.
In many ways this gradual shift has seen Scotland catching up with the momentum of whisky internationally, as the national spirit is considered a key ingredient in mixed drinks outside of our nation as much as it’s something to be enjoyed in a glass, alone or with a drop of water.
Alex Robertson, who is the global head of heritage and education for The Glenlivet whisky, has visited more than 60 countries around the world talking about single malts.
He says: “Probably the biggest change I’ve seen has been the move towards cocktail culture. You get an opportunity to explore and try the flavour of Scotch whisky in an accessible way. We don’t have to be sitting on the sidelines discussing whether it should be water or ice!”
Spiced Spey Coffee
The Glenlivet 12 year old has both the character to stand up to coffee and the approachability to work with a combination of softer, sweet and creamy flavours.
This recipe uses dark chocolate and hot pepper to integrate with the whisky and hot coffee, topped off with a finish of cold unsweetened cream.
Ingredients:
- 40ml The Glenlivet 12 year old
- 15ml liquid chocolate
- 10ml simple syrup
- 75ml Americano coffee/strong filter coffee
- 1 small pinch cayenne pepper
- 40ml lightly whipped double cream
Method:
Warm a small wine glass with boiling water. Pour out the hot water. Mix the chocolate, whisky, coffee, syrup and cayenne pepper together in the heated glass. Gently pour the cream over the back of a spoon to create a creamy layer. Garnish with chocolate shavings, adding another small pinch of cayenne pepper.
Peach and Vanilla Hot Toddy
A classic warming recipe with a spiced ginger twist, the Bonfire Hot Toddy is a fiery drink using The Glenlivet Founder’s Reserve. Its citrus and sweet notes tune perfectly with the ginger and clove kick.
Ingredients:
- 50ml TGL Founder’s Reserve
- 15ml lemon juice
- 15ml ginger syrup
- 2 dashes Angostura Bitters
Method:
- Build in an enamel mug and top with hot water.
- Garnish with a lemon wedge, studded with cloves if possible.
Did you know?
With a population of 5.4 million, and more than 20 million barrels of whisky in store, Scotland has almost four casks of whisky per citizen.
According to Scottish Whisky Regulations, Scotland is divided into two protected localities (Campbeltown and Islay) and three protected regions (Highland, Lowland, and Speyside).
John ‘Johnnie’ Walker was a grocer in Kilmarnock, Scotland, in the mid-1800s who specialised in blending tea before he decided to start blending whisky.
