One Drink, Three Ways: The Glenturret 10 Year Old Peat Smoked

One Drink, Three Ways is the signature feature by The Three Drinkers. Join The Three Drinkers’ Helena, Aidy and Colin as they take one bottle and create a trio of phenomenal serves which you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, the three help you get the most out of your glass. It’s time to get liquid on lips.

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Although most usually associated with Islay Scotch, peat smoke and whisky has a long history at The Glenturret as it used to feature heavily in distilling traditions, with records showing peat being dug from Octhertye Estate in the early 1800s. Nowadays, The Glenturret are in the lucky, rare position of being able to produce both peated and non-peated spirits at different times of the year from the same small stills. This 10 year old single malt version is incredibly mellow and sweet with an elegant smokiness that does not blow your head off!

Sip it alone or try one of these serves:

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Helena’s Choice: A Smokin’ Word

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I love a sweet and sour cocktail and this one feels so deliciously retro! It’s a new take on the Last Word cocktail and was invented by Kyle Jamieson from Panda & Sons in Edinburgh. The smokiness of the peat does something fascinating with the cherry and it’s one that looks as good as it tastes. Simply shake all the ingredients together with ice, then strain into a coupe glass. Garnish with cocktail cherries.

A Smokin’ Word

Recipe

35ml The Glenturret 10 Years Old Peat Smoked

20ml Yellow Chartreuse

20ml Maraschino Cherry Liqueur

20 ml lemon juice

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Aidy’s Choice: Smoky Whisky Sour

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You know me and my sours. I love them! Often I like to experiment with fruit and garnishes but sometimes, simplicity is what’s called for. This is a classic whisky sour with no frills, using egg white to get that silky texture. Firstly, add all the ingredients into the shaker with ice and shake vigorously. Then strain back into the shaker to remove the ice and have a vigorous dry shake to fluff up the egg white. Strain into an old fashioned glass and garnish with a lemon or orange twist.

Smoky Whisky Sour

Recipe

60ml The Glenturret 10 Years Old Peat Smoked

30ml Fresh Lemon Juice

25ml Sugar Syrup

1 Egg white

2 Dashes Angostura bitters

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Colin’s Choice: Stirred Smoky Martini

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Those of you who know me know I'm a bit of a whisky purist, but I can’t resist a smoky, dry Martini. It uses a dash of peated Scotch whisky with the gin instead of Vermouth, so it is particularly dry and aromatic. I’d go for a large splash of whisky around 15ml but play around to suit your taste. Simply Stir the gin, whisky and a little ice together in a glass (stirring keeps it crystal clear and smooth), then strain and pour into a chilled martini glass. Garnish with your lemon or orange twist.

Stirred Smoky Martini

Recipe

15ml The Glenturret 10 Years Old Peat Smoked

60ml Any premium gin

Lemon twist for garnish

Like this? Check our our other One Drink, Three Ways pieces: Noilly Prat Vermouth, Tanqueray Gin and The Macallan 12.

One Drink, Three Ways: The Glenturret Triple Wood

One Drink, Three Ways is the signature feature by The Three Drinkers. Join The Three Drinkers’ Helena, Aidy and Colin as they take one bottle and create a trio of phenomenal serves which you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, the three help you get the most out of your glass. It’s time to get liquid on lips.

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The Glenturret Triple Wood Scotch whisky is the perfect continuation of Glenturret’s long whisky history, being part of the older range and then reborn into the new. It’s a delightfully subtle, golden whisky that’s light on its feet with lots of ripe, fruity notes with sweetly spiced aromas thanks to a combination of European and American Sherry oak casks with Bourbon barrels. Try it alone to sip and savour or give it a go in one of these fantastic serves.

The Three Drinkers each share their favourite ways to taste it….

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Helena’s Choice: Vanilla Highball

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Highballs are back as new generations discover whisky in an accessible way before hitting the stuff neat. The Vanilla highball is a long serve that’s incredibly simple to make at home. Here’s a refreshing version with a twist to bring out those beautiful sweet spice flavours from the wood casks: Simply pour the whisky into a highball glass topped up with ice, splash in some vanilla bitters (to taste) and top up with cream soda. Garnish with a slice of orange or a vanilla pod if you have one. 

The ‘Vanilla Highball’

Recipe

25ml The Glenturret Triple Wood 

200ml Cream soda

Ice

Orange slice or vanilla pod for garnish

Highball glass

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Aidy’s Choice: Pineapple Whisky Sour

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Whisky cocktails don’t have to be heavy, dark affairs; there are tonnes of lighter, fruity options too. Here’s a particular serve that I consider my TGIF drink (Thank God It’s Friday!) or quite frankly, any time I’m just in the mood for a little pick me up! Method: place the sugar, whisky, lemon juice, pineapple juice and egg white into a cocktail shaker filled with ice and shake vigorously for 15-30 seconds. Strain into an old fashioned cocktail glass and serve.

Pineapple Whisky Sour

Recipe

60ml The Glenturret Triple Wood 

25ml Lemon juice 

25ml Pineapple juice 

1 egg white

2 tsp Caster sugar

Pineapple wedge to garnish (optional)

Glass tumbler

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Colin’s Choice: The Rob Roy

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Here’s one for fans of a classic Manhattan but with a Scotch whisky twist! Originally created in 1894 at New York’s Waldorf Astoria Hotel and was named after the opera Roby Roy that was premiering in New York at the time. Method: Stir all the ingredients together in a mixing glass with ice, then pour into the coup. Garnish with an orange twist or a maraschino cherry.

The Rob Roy

Recipe

50ml The Glenturret Triple Wood 

30ml Martini Rosso Sweet Vermouth

2 dashes Angostura bitters

Like this? Check our our other One Drink, Three Ways pieces: Noilly Prat Vermouth, Tanqueray Gin and The Macallan 12.

What is a Whiskey Sour?

Let us take you back in time, back to a time where boats were the only method of international transport and shirts had far too puffy collars… In the 19th century, scurvy was RIFE in the Navy. With no ships carrying fresh fruit or vegetables, sailors were suffering from severe and deadly Vitamin C deficiencies. Luckily, consuming citrus fruits was discovered as a way of warding off scurvy, and ships began to be piled high with lemons. At that moment, the Whiskey Sour was born.

Drinking spirits was much safer than drinking sea water, and they never expired. When he wrote ‘water, water everywhere, nor any drop to drink’ in 1836, Samuel Taylor Coleridge wasn’t kidding. One could mix lemon juice with one's whiskey rations and have a (somewhat) healthy and safe drink. 

This very simple version of the drink was brought back to land and, like the sailors, was cleaned up a bit. Sugar syrup was added to take the bite off the acidic lemon and punch of the whiskey and garnishes were added for a bit of fanciness. It was first written down in Jerry Thomas’ 1862 The Bartender’s Guide. Here’s the original recipe:

Ingredients

1 teaspoon powdered white sugar
Juice of half a lemon
1 wine glass of Bourbon or Rye whiskey
Seltzer
Berry for garnish

Method

Take 1 large tea-spoonful of powdered white sugar and dissolve in a little seltzer. Add the sugar solution, lemon juice and whisky to a shaker with ice. Shake and strain into a claret glass. Garnish with berries.

The Whiskey Sour you might know often includes egg white and Angostura bitters - but that’s a fairly recent take on the Whiskey Sour. Here’s our favourite 2021 Whiskey Sour Recipe:

Ingredients

50ml Bourbon (we like Maker’s Mark)
35ml lemon juice
12½ml sugar syrup
2 dashes Angostura bitters
½ fresh egg white
Cherry for garnish
Orange or lemon slice for garnish

Method

Shake all ingredients with ice. Strain into an ice filled rocks glass. Garnish with the orange or lemon slice and a cherry.

Like this? For more delicious cocktail content how about checking out the Crabbie’s Colada, The Dalmore Mackenzie Highball or the Classic Daiquiri?