Cocktails – The Fab Four!

Penicillin

 

Ingredients:

50ml blended Scotch whisky

15ml peated whisky

25ml fresh lemon juice

25ml honey syrup

3 slices fresh ginger

 

Method:

1. Muddle the fresh ginger in the bottom of a cocktail shaker. 2. Add the blended Scotch, lemon juice and honey syrup with ice and shake well. 3. Fine strain over fresh ice into a whisky tumbler and then float the peated whisky on top. 4. Garnish with a knob of candied ginger.

 

 

 

Pagoda

 

Ingredients:

50ml peated whisky

25ml honey

75ml hot water

10 cloves

1 lemon slice

1 orange slice

Cinnamon stick


Method:

1. Pour the whisky and honey into a beautifully bulbous brandy snifter. 2. Stud the lemon and orange skin with the cloves and then add them to the ingredients in the glass. 3. Pour over the hot water and stir with cinnamon stick. 4. Allow it to cool a little before drinking.

 

Ginger mist

 

Ingredients:

30ml Scotch whisky

15ml peated whisky

15ml freshly squeezed lemon juice

15ml ginger syrup

 

Method:

1. Pour all ingredients into a cocktail shaker with ices cubes. 2. Shake and strain over fresh ice in a glass of your choice. 3. A small piece of candied or preserved ginger, skewered on a cocktail stick is the perfect garnish.

 

 

Dram berry

 

Ingredients:

5 fresh raspberries

15ml freshly squeezed lime juice

15ml sugar syrup

25ml Cointreau

25ml Scotch whisky

 

Method:

1. Muddle the berries and add the rest of the ingredients into a cocktail shaker along with ice cubes. 2. Shake and fine strain into a chilled martini glass. 3. Garnish with a gooseberry on the rim.

 

 

Photography by Julia Andrade. Cocktails courtesy of the Bascule, Cape Grace.

 

Short URL: http://whiskymag.co.za/digital/?p=1677

Posted by on Nov 22 2012. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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