The Cult Whisky Distillery You Need to Visit: Re-introducing Rosebank

This week sees the re-awakening of a cult whisky distillery. Over thirty years ago, in 1993, Rosebank distillery closed its doors and after a four year project, on Friday the 7th of June 2024, those doors are being re-opened by owners Ian Macleod Distillers.

Re-built in the heart of Falkirk, the distillery has harked back to history as well as placing a firm footprint in modernity. The building is black and glass, with roof shapes reminiscent of old warehouses and the colour reflecting blackened distillery buildings. Using many of the old walls, and reclaiming brickwork to create new ones, there are well integrated mixtures of modern architecture and old. Brick, stone and wood beams from the old warehouses are found throughout the internal modern spaces and the feeling of old sitting perfectly in harmony with new is very comforting. The building has one other unique aspect. There is a public right of way which passes right through the middle of the site and gives the public a chance to get up close and personal with this fabulous piece of architecture.

Using the same distillation method as the original distillery, three stills have been built to the same specifications as the original ones, giving a triple distillation along with worm tubs used for condensing - a combination unique to Scotland.

Through this distillation technique, the team hope to create a spirit which they feel is close to the old one. With no new make left in existence, they have re-imagined what the new make must have been like from old bottles, and casks which they still have maturing. The new make is floral which is typical of lowland whisky, and sweet and fruity, but at the same time bold, with weight given to it by the worm tub condensers.

At the opening party, the liquids served were spectacular. On arrival, a new make cocktail was given to guests which perfectly represented the above mentioned style. Whiskies were soon to follow, starting with the 12 year old Flora and Fauna expression. A 32 year old was later served on the tour around the distillery, and after speeches from the owners Leonard Russell and his son Tom, distillery manager Malcolm Rennie took us through a tasting of the distillery exclusive 1989 33 year old.

If you would like to visit Rosebank, tours are priced between £25 and £300 with varying levels of insight and exclusive whiskies, not only from Rosebank, but Ian Macleod’s other distilleries, Tamdhu and Glengoyne too.

Words by Colin Hampden-White

Looking for more whisky content? Have a read of Whisky vs Whiskey: A Brief History and Overview.

Whisky vs Whiskey - A Brief History and Overview

Whisky is a spirit with a large historical and cultural significance, with many people having flown its flag to make it the globally known spirit it is today. Its history and origin, however, are muddied and up for debate (the whisky itself probably did not help either). Both the Scots and the Irish claim to be the inventors of it, but there is insufficient evidence to favour either party in the debate.

Whisky/Whiskey comes from the old Gaelic ‘uisge beatha’, or ‘usquebaugh’, meaning ‘water of life’, similar to the Scandinavian ‘aquavitae’. While there is some evidence suggesting the technique of distillation was brought over to the British Isles by Christian missionary monks, it is insufficient to disprove that Scottish or Irish farmers did not discover the technique of distillation themselves. However, the oldest evidence of distillation we have can be traced back to as far as 2000 B.C. in ancient Mesopotamia (modern-day Iraq and Syria) as a way to produce perfumes and aromatisers. Hence, it is more than likely the former is the case, and lacking the climate for vineyards, opted to ferment grain, leading to the first versions of what we now know as whisky.

While we are unsure who made this wonderful liquid first, there are key differences between Scotch and Irish whiskies, from their raw materials to distillation and maturation.

Irish v Scottish

Peated Scotch Whiskey - Caol Ila 12 YO

Size: 700ml
ABV: 43%
Find here: £55

Unpeated Scotch Whiskey - Balvenie Double Wood 12 YO

Size: 700ml
ABV: 40%
Find here: £43.95

Irish Whiskey - Redbreast 12 YO

Size: 700ml
ABV: 40%
Find here: £49.95

Blends

The Scots and Irish also produce many blended whiskies, a mix of multiple liquids, from multiple distilleries (malt, grain, and rye whiskies all included!) within the same geographical region. These liquids are masterfully selected by a master blender and proportioned expertly to produce a whisky that is greater than the sum of its parts.

A few years ago, I had the privilege of having Emma Walker, master blender of her namesake Johnnie Walker, perch up at the bar of the prep room while I was working a prep shift. This allowed me unfiltered access to one of the greatest minds in the modern whisky world and she (to my benefit) oversimplified what she does for work and explained it as:

“Not too dissimilar to making a cocktail. The same way you would balance a cocktail behind a bar using spirits, liqueurs, juices, and syrups. In the blending room we take the same approach, the only difference is we are tasked with balancing whisky with, well, more whisky.”

Blended Scotch Whiskey - Johnnie Walker Black Label

Size: 700ml
ABV: 40%
Find here: £24.99

Blended Irish Whiskey -Tullamore D.E.W.

Size: 700ml
ABV: 40%
Find here: £24.64

The United States

As British colonisers started to land and settle in the Americas, specifically Kentucky, they realised the climate in the Southeast area of the United States was not conducive to the cultivation of barley. To work around this, they started distilling whiskey from corn, which later became known as the bourbon we know and love today.

Bourbon must be made in the United States using at least 51% corn in the mash bill. To be considered bourbon, it must also be distilled to no more than 80% ABV, bottled at a minimum of 40% ABV, and aged in charred virgin oak barrels with no minimum maturation period. However, to be considered “straight bourbon”, it must be aged for a minimum of two years.

Rye Whiskey has very similar production process specifications to Bourbon, with the same requirement of at least 51% Rye in the mash bill to be considered as such. The key difference in flavours, comes from the raw materials used in the production process. Bourbon tends to be more full-bodied and sweeter, while Ryes are generally drier, spicier, and have an underlying bready note.

There is also Tennessee whiskey, which is akin to bourbon in many of its processes, to the point where most Tenessee whiskies meet the requirements for bourbon. The key difference is that all Tennessee whiskies must be filtered using the Lincoln County Process which entails filtering (or steeping) the new-make spirit in charcoal chips before aging. However, many producers do not label themselves as such and prefer to label their products as Tennessee Whiskey.

Rye Whiskey - Rittenhouse Straight Rye

Size: 700ml
ABV: 50%
Find here: £39.99

Bourbon Whiskey - Buffalo Trace Bourbon

Size: 700ml
ABV: 40%
Find here: £26.68

Tennessee Whiskey - Daddy Rack Straight Tennessee Whiskey

Size: 700ml
ABV: 40%
Find here: £39.99

Canada

Canadian whisky later joined the party as American and European immigrants used their experience in distilling wheat and rye to preserve surplus grain in attempts to prevent spoilage. This was done in improvised stills and resulted in inconsistent, and uncontrolled new-make spirits, drank unaged by the local market. Commercial whisky production in Canada started when John Molson purchased a copper pot still initially used to distill rum.

Canadian whisky has the most relaxed controls in the world of whisky as the regulations lack any strict stipulations in terms of mash bill content and additives. As per Canada’s Food and Drugs Act, to be called Canadian whisky the liquid must "be mashed, distilled and aged in Canada", "be aged in small wood vessels for not less than three years", "contain not less than 40 percent alcohol by volume" and "may contain caramel and flavouring". However, distillers must not veer too far away from the original form as the liquid must "possess the aroma, taste and character generally attributed to Canadian whisky."

Canadian Whiskey - Lot 40 Rye Whisky

Size: 700ml
ABV: 43%
Find here: £37.99

Japan

The advent of Japanese whisky can be attributed to two main characters, Shinjiro Torii and Masataka Taketsuru. Torii was a pharmaceutical wholesaler by trade who made a profit by importing Western world liquor with his company “Akadama Port Wine”, named after the Portuguese fortified wine. Torii then set his sights on creating a Japanese whisky to rival that made in Scotland, Ireland, and the United States, and opened the distillery which would later be known as Yamazaki.

Torii hired Taketsuru, who had honed the art of making whisky in Scotland and used this knowledge to help establish the Yamazaki distillery as a successful one, before parting ways with the company in 1934 to start his own company Dainipponkaju, which would later become Nikka.

The influence these two people had on Japanese whisky resulted in it being the closest thing to Scotch whisky you can get outside Scotland. With very similar legal requirements to its Scottish counterpart, the key flavour differences come from the two countries' environmental differences.

Japanese Single Malt Whisky - Yamazaki 12 YO

Size: 700ml
ABV: 43%
Find here: £139.95

Japanese Blended Whisky - Toki Blended

Size: 700ml
ABV: 43%
Find here: £31.89

New World Whiskies

As whisky is currently enjoying another moment in the spotlight, new kids on the block, from different corners of the globe, are looking to stamp their mark on the whisk(e)y industry. Notably, these include Taiwan, France, Germany, Australia, and China, but as of 2022, over 30 countries are producing new world whiskies.

French - Domaine des Hautes Glaces Epistémè

Size: 500ml
ABV: 47%
Find here: £72.24

Chinese - Goalong 5 YO

Size: 700ml
ABV: 40%
Find here: £52.95

Ultimately, the choice of spelling it as whisky or whiskey boils down to traditional use and does not depict any discrepancies in raw materials, production process, or flavours. Scotland, Japan, and Canada all make whisky that tastes remarkably different from one another, within the United States of America alone there are three variations of whiskey with unique processes and flavour profiles.

By Fowwaz Ansari

The Whisky Event, London

Over the last decade the growth in the number of whisky festivals and events around the world has been incredible. No longer does one have to wait all year for one of the big festivals like the Whisky Show in London or Whisky Live in Paris. There are plenty all over Europe and here in the UK. From Birmingham to Newcastle, new festivals have been popping up all over the place and they are all very good in one way or another, each with their own unique offering. Some have a great venue, for example or others concentrate on independent bottlers and some on education. With all this choice it is difficult to choose.

There is a relatively new festival in London. With Whisky live and The Whisky Show I would have thought really isn’t need for another London whisky show, and this is where I would be wrong. The Whisky event is like no other whisky show I have been to. It is held over one evening in June and is possibly the most fun and entertaining whisky event held in a single session I know. It doesn’t take anything away from the other shows, but certainly adds to the whisky landscape in London.

Whisky festivals by nature are about the whisky. However, there is more to it than that.

At the Whisky Event, the numbers are more limited giving more space and time to talk to producers and brand ambassadors. The range of whiskies for a smaller festival are impressive with major brands taking part like Diageo, William Grant and Sons and Whyte and Mackay, but also independent bottlers, both established Scottish companies such as Douglas Laing and newer exciting ones like Fruitful Spirits and Spiritfilled. Unusual distilleries like Wire Works from England and Pōkeno from New Zealand.

One of the biggest differences between all other whisky shows and the whisky event is the food. Whisky and food intrinsically go together. Whisky is a social thing, so is food, and with great whisky it seems obvious that there should be great food to go with it and the company it attracts. At the Whisky event the food is fabulous, with an incredible sushi chef creating fresh sushi, there are roast meats, luxurious charcuterie, salads, seafood and superb desserts, if you’ve left enough room.

This year the event will be bigger than ever. With twice the number of exhibitors, whiskies and held in a luxurious space at the Grosvenor hotel, I think it’s a show that should be in anyone’s whisky calendar. Whether you are at the beginning of your whisky journey and want time to talk to people or want to expand your knowledge and experience some of the best masterclasses with rare whiskies and the world’s most knowledgeable educators and presenters, this is a great show. I have my ticket and I hope to see you there.

The Whisky Event is in London on the 2nd of June 2024
Find out more here.

Words by Colin Hampden-White

The Best Scotch and Pizza Pairings

In the weird and wonderful world of food and drink pairings, rules exist about which pairings are good and which are bad. In the days of yore, they may have been as simple as red wine with red meat, white or sparkling wines if paired with seafood or white meat, or something as simple and delicious as pizza and beer.

However, as globalisation occurs at an ever-increasing rate, we have increasing access to food and drink across the globe. On top of this, with increases in technology, producers are bringing more and more unique products to the metaphoric dinner table every single day. As a result, these rules become dated and have been removed in place of more general flavour terms. Rather than strictly looking at wine, or even just the colour of it, we look at 7 aspects of flavour:

Sweetness, which pairs well with sweetness in turn

Umami, which contrasts beautifully with fruity flavours

Acidity, which, is similar to sweetness, matches best with more acidity

Salt, which likes light, fresh, and bitter flavours

Bitterness, which can be tempered by sweetness

Chilli, which enjoys a lower alcohol pairing

Fattiness, which can be cut through with bright acidity

So if not just wine, what else can I pair my food with? The answer is anything really, but one that stuck out to me was how well Single Malt Scotch Whisky goes with a well-made pizza.

This pairing was made aware to me out of necessity, as a friend and I were enjoying a couple of drams at Edinburgh institution, The Black Cat, and we started to feel peckish. As the pub does not have a full-sized kitchen, the staff were kind enough to allow us to grab some pizza from Dough, the stone-bake pizzeria just next door, and the rest was history.

Let us delve into some incredible Scotch Whisky and pizza (Italians and purists look away) pairings, and what makes them so special.

HAWAIIAN PIZZA & Glen Moray Chardonnay Cask Finish

It's a controversial one right off the bat, but hear me out. While the marriage of pineapple, ham, and cheese may be blasphemous to some, the mixture of acid from the tomato sauce and pineapple chunks, and fattiness from the ham call for a whisky with sweetness and acidity.

This bottling from Glen Moray provides exactly that! Upon the first sniff, you are met with a welcoming aroma of boiled lemon sweets before moving into a middle note of vanilla ice cream, and fresh pineapple with a lingering bread-and-butter note to finish, offering all the implied sweetness needed to stand up to the pineapple and tomatoes of the pizza.

You are met with rich creamy vanilla wafer notes on the palate to bolster the sweetness before moving into a mid-palate of fermented bread, not dissimilar to sourdough - or a well-made pizza base! As the flavours dissipate you are met with the dry fleeting finish of bright granny smith apples, and white peach cobbler.

The notes of the Chardonnay cask finish bring the desired (implied) sweetness and acidity you would get from a grape such as Chardonnay while still being dry and very sippable while you enjoy your pizza!

This is a love-it-or-hate-it pairing, but if Hawaiian Pizza is up your alley, for only £29.90 a bottle of this delicious single malt, it is worth a try!

GLEN MORAY CHARDONNAY CASK
Size: 700ml
Find here: £29.90

DIAVOLA PIZZA & CAOL ILA DISTILLERS EDITION

This pairing is one of my favourites, and is right in your wheelhouse if you rather your flavours punch you in the face over kissing your palate. Diavola pizza translates to devil pizza and Caol Ila is a classic Islay single malt bringing peat to the party, indicating where this pairing is headed.

Diavola generally consists of your usual tomato sauce and cheese base, topped with spicy salami and chilli peppers. The rich fattiness of the salami, along with the spice from it and the chillis are tempered by the chewy pizza dough and the sweetness of the tomato base and cheese, resulting in a spicy pizza that tickles your tongue but still is not a challenge to eat.

Caol Ila Distillers Edition is a peated single-malt double matured in Moscatel seasoned American Oak casks. The distillery character of sea salt, peat smoke, and damp ash brings to the nose a vivid image of a nostalgic beach barbecue, amplifying the spicy oiliness of the pizza. The cask finish contributes a scent of dried apricots and aloe vera vegetality allowing a reprieve from the potent spice and smoke of the pairing.

On the palate, you are met with a rich wave of sweet wood smoke, akin to that used to smoke a brisket, again, tempering the punchy flavours brought to the table by the pizza and the malt. We then move into a mid-palate spice mix of black peppercorn, nutmeg, and cinnamon which season the meat and chilis. The malt is then rounded out by a lovely lingering smoke finish, turning your delicious pizza and dram into a sensory experience that will blow your socks (and potentially your head) off, but you cannot stop returning for another bite and sip!

CAOL ILA DISTILLERS EDITION
Size: 700ml
Find here: £67.95

WHITE PIZZA & NC’NEAN HUNTRESS 2024 RELEASE

An understated player in the game, the pizza bianca is a delicious, lighter variation of your standard pizza. Omitting tomatoes entirely and simply topping the traditional pizza base with ricotta, mozzarella, and garlic, the creamy and lightly salted profile of this unique pizza pairs with a single malt just as unique - the Huntress Orchard Cobbler of Nc’nean distillery.

The Nc’nean distillery is notorious for pushing the boundaries of Scotch whisky, distilling two different kinds of spirits over the course of the year to be used in different age statement bottlings. This Huntress bottling has been distilled in the week post-recipe change, resulting in a hyper-fruit-forward spirit to the point where the bottling is named after one of the favourite desserts of the team!

On the first sniff, you are hit with aromas of rich black cherry conserve with back-end notes of puff pastry, vanilla custard, and an ever so slight fresh mintiness. When the whisky hits the tongue, we are met with a rich syrupy texture that coats the mouth, combined with a rich apricot jam note that bolsters the texture. In the mid-palate, the fruitiness prevails further but is accompanied by a warm spice of ginger nut biscuits, before moving into a long-lasting finish of custard sweetness.

This almost dessert-like dram jam-packed (pun intended) with flavours of cherry and apricot conserves brings out an incredible contrast to the soft cheeses and garlic in the pizza, reminiscent of the flavours of a mezze board.

NC’NEAN HUNTRESS 2024, ORCHARD COBBLER
Size: 700ml
Find here: £84.95

PIZZA CALABRESE & ARRAN SAUTERNES CASK

Consisting of tomato sauce, parmesan, tuna, olives, capers, garlic, onion, and hot Calabrian chilli peppers, calabrese pizza is one for those who love the salty savoury flavour profile that Italian cookery does so incredibly. 

To cut through the punchy flavours of this spicy, savoury pie, we recommend leaning towards the sweeter side of the Scotch malty whisky-verse, and where better to look than the sole distillery on the Isle of Arran, famous for their cask-finished malts? Specifically, the Sauternes cask-finished bottling brings to the pairing a fruit-forward honeyed profile that offers a sweet reprieve from the umami spice of the pizza.

This deceptively complex malt is the gift that keeps on giving, as I find a new tasting note for it every time we are reacquainted. On the nose, we are met with a pronounced honey scent before delving into a fruit bowl that is somehow tropical, orchard and stone all at the same time.

The palate has a mild saltiness and baking spice flavour running throughout, seasoning the layers of lemon zest, toffee apples, and honey. The finish is a short burst of crisp orange zest, honey, and unmistakable sauternes character.

The malt and pizza play together in this salty, spicy, sweet combination in a contrast that allows each component to shine brighter than if they were to be enjoyed in solidarity.

P.S. This bottling always sells out fast upon release!

ARRAN SAUTERNES CASK
Size: 700ml
Find here: £49.90

PIZZA PARMA & AUCHENTOSHAN AMERICAN OAk

A pairing that brings together the flavours of Northern Italy and the central belt of Scotland! Pizza Parma consists of Parma ham, paired with fresh rocket, and cherry tomatoes all added to the classic pizza base post-bake resulting in a fresh peppery pizza, with fatty saltiness coming from the Parma ham.

Lowlands distillery Auchentoshan’s American Oak aged bottling evokes memories of playing football (or your outdoor sport of choice) in the rain! On the nose you are hit in the face with the smell of dewy grass, accompanied by citrus notes of orange wedges and an ever so slight chocolatey toffee sweetness.

The palate follows suit, as upon first sip you are met with coconut water flavours married with mixed citrus peels and stone fruit, before developing into the distillery character of grassy freshness and malty, oaky spice on the mid-palate. On the lingering finish, the tongue tingles in a way that is reminiscent of grapefruit zests or Szechuan peppercorns, while also being tempered by a pronounced caramel sweetness.

The peppery notes of the fresh rocket boost the malt and oak spice of the malt, while the acidity from the cherry tomatoes and salt and fat from the ham cut through the recurring toffee notes.

Owing to its approachability in flavour and accessibility in price, a pairing I highly recommend as an introduction to the world of food and Scotch Whisky Pairings.

AUCHENTOSHAN AMERICAN OAK
Size: 700ml
Find here: £26.94

It is also worth noting that drinking the whisky neat is not the only way to approach this pairing! If you feel that a neat dram may be too potent to pair with a pizza, opting for a Highball, Old Fashioned, or Sour, is not only allowed but encouraged! Adding different ingredients would allow other flavours to enter the pairing and also make the world of whisky more accessible to those with less experience in drinking neat spirits, or even to those who simply do not like drinking neat spirits. We hope that these combinations of a dram and a slice have set you in the mood to go out and try a pairing of your own!

By Fowwaz Ansari

Glenmorangie's New Release: Triple Cask Reserve Single Malt Whisky

Looking for a Scotch whisky that's as adventurous as you are? Then you’re in luck as Glenmorangie have just brought out a new exciting whisky, their Triple Cask Reserve.

We’ve been huge fans of Glenmorangie and the legendary master distiller Dr Bill Lumsden for many years now, and we always enjoy being surprised by their intriguing new whisky flavours and styles. Glenmorangie Triple Cask Reserve surprises again with the use of rye casks - something that is not often found in Scotch and more specifically Glenmorangie whisky production.

The result is stunning. Blending three unique cask types of bourbon, new charred oak and rye, it’s a rich and subtly spiced whisky. The bourbon cask ageing gives the whisky its classic Glenmorangie fruity smoothness - think notes of pear, candied orange peel and honeysuckle. The new charred oak casks bring fuller, richer notes which are balanced out by the subtle hints of spice coming from the rye whiskey casks for a well-rounded delight.

Trying it neat is a must but it also tastes great in a Manhattan or Gold Rush cocktail, or even just with ginger ale to complement those spicy notes.

We were lucky enough to spend some time at Glenmorangie in Season 1 of The Three Drinkers TV series, The Three Drinkers do Scotch Whisky which you can find on Amazon Prime. If you want to find out more about Glenmorangie’s unique stills which help craft their more delicate, fruity spirit, click here!
Size 70cl
ABV 40%
Find here £33

For more great Glenmorangie products, why not check out our One Drink, Three Ways cocktail special using Glenmorangie X?

What Are The Most Popular Whisky Cocktails?

Whisky cocktails are some of the most iconic and classic serves, but over the last few years, their popularity has somewhat dwindled. Margaritas, Mojitos, Martinis, and Piña Coladas have taken over, but we believe whisky is underrated and underordered when it comes to cocktails.

Nonetheless, the whisky classics are legendary and remain widely favoured, and when it comes to winter warmers, whisky can’t be beaten. We’ll cover those delicious concoctions, as well as the rest of the most ordered whisky serves in this Top 10.   

The Godfather

A contemporary classic, The Godfather is made of just two ingredients: Scotch whisky and amaretto, with the latter bringing sweet, almond, and stone-fruit flavour. Some people just have a dash of amaretto, others go half and half, but it’s a boozy alternative to water when it comes to softening the spirit, and enhancing any oaky, smoky notes.

Ingredients
60ml Scotch whisky
10ml amaretto

Method
Simply combine the two ingredients in a rocks glass filled with plenty of ice and enjoy. Leave a little bit of room so that you can add more amaretto if you wish!

The Rob Roy

Overshadowed by the similar Manhattan cocktail outside of the UK, this historic serve is named after Scottish hero Rob Roy MacGregor, who had just been the subject of an opera at the time of its creation. It’s short and crisp, and it’s great for really letting the whisky shine.

Ingredients
50ml Scotch whisky
20ml sweet white or red vermouth
A couple of dashes of Angostura bitters
Maraschino cherry (garnish)

Method
All you need to do to make a Rob Roy cocktail is pour Scotch, vermouth and your bitters into a mixing glass and stir well with ice. Strain and garnish with a pretty cocktail cherry. Because no ice ends up in the cocktail, you might want to chill your glass beforehand.

The Rusty Nail

The origins of the Rusty Nail’s name are lost to history, but we do know that it was the Rat Pack’s love for it that cemented its place in cocktail history. If you just can’t get enough of whisky, then you have to try this because not only is Scotch the main ingredient, but the only other ingredient has it in too! Drambuie is a honey, spice, and Scotch liqueur, which gives a sweet and punchy feel. A sophisticated slow sipper that lets the whisky shine.

Ingredients
50ml Scotch whisky
20ml Drambuie

Method
Simply combine the liquids into a mixing glass and stir well before pouring over plenty of ice into a tumbler. As easy as that.

The Hot Toddy

Was this the tastiest medicine of all time? That’s how Hot Toddies began in 18th century Scotland, as a way to fight back the chills and colds of the brutal cold weather. Whisky is the king of hot cocktails, and the soothing intensity of flavour of a Hot Toddy is perfection on a cold night. Riffs are plentiful with this cocktail, as you can see here, but this original is just the ticket.

Ingredients
2 tsp lemon juice
1 tbsp honey
100ml-150ml hot water
35ml Whisky (Johnnie Walker Black Label is great)
1 cinnamon stick (optional)
Lemon wheel (garnish)

Method
Use a handled glass to see those alluring colours (or just a mug will do) and first add hot water (just below boiling). Using the cinnamon stick, stir whisky, lemon juice and honey until everything is the same viscosity and then taste. Adapt with sugar or lemon or even more whisky for personal preference!

The Irish Coffee

We adore Irish Coffees at The Three Drinkers, so much so that we’ve got our own special guide for them here. And it seems like the UK does too because it’s one of our favourite hot drinks, competing with coffee, tea, and hot chocolate. The recipe goes back to Ireland in the 1940s at Foynes Airport, and you can find the full interesting backstory watching The Three Drinkers in Ireland. Indulgent, warming and velvety – nom.

Ingredients
2 teaspoons brown sugar
120ml hot coffee
45ml Irish whiskey
Cream lightly whipped

Method
Heat your glass first, before adding sugar, fresh coffee, and Irish whiskey. Pour the cream over the back of a spoon so that it sits seductively on top and enjoy – slainte!

The Mint Julep

The Mojito for whisky lovers, a good Mint Julep lures you in with icy freshness, before punching with sophisticated flavours. There aren’t many ingredients in play here, so it’s all about the quality of them and the ratios. It’s a Southern States favourite but you can find it across the world in many bars.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Shake bourbon, mint, and syrup with ice before straining into a highball glass or julep tin, filled with crushed ice. If you want more minty flavour then use more mint, or muddle slightly. Stir well and add a mint leaf for aesthetics and fragrance.

The Sazerac

With whiskey and absinthe in the mix, this is a dangerous serve indeed. It’s seen as the cousin of one of the more popular cocktails later on this list, and it was crowned the official cocktail of New Orleans in 2008. A twist of lemon or orange is a necessity to soften the boozy intensity a touch. Rye whiskey is the traditional spirit used (though it was French brandy centuries ago), creating a peppery, anise-laced bright and breezy mix.

Ingredients
 Absinthe rinse
10ml syrup
15ml chilled water
3 dashes of Peychaud’s bitters
1 dash of Angostura bitters
50ml rye whiskey/bourbon
Orange twist for garnish

Method
Swirl absinthe round your glass. Ideally, you’d pour what’s left into the next glass and repeat but if you’re only making yourself a cocktail, then just try to use as little as possible to avoid wastage. Combine syrup, bitters, water, and whiskey in a mixing glass and stir with ice. Strain into your glass and garnish with orange for those gorgeous citrus oils.

The Whisky Sour

These last three cocktails are far and away the most popular whisky serves across the world. Closer to home, the Whisky Sour was the most ordered cocktail by men in the UK in 2017 – not just whiskey but full stop! Out of all the cocktails on this list, this is probably the hardest to pin down, but it absolutely has to be included. It first appeared as a Boston Sour in the 1870s, and now has tonnes of variations. Sometimes though, simple is best, and the below recipe is the modern classic.

Ingredients
50ml Bourbon
35ml lemon juice
12½ml sugar syrup
2 dashes Angostura bitters
½ fresh egg white
Cherry/orange/lemon for garnish

 Method
Shake everything very thoroughly with ice and strain into an ice filled glass. Many garnishes go well with this so take your pick out of cocktail cherries, orange twists or lemon wedges.

The Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. Rye whisky is used, but because of its Prohibition history, Canadian whiskey has always played a big role too. Modern incarnations have taken it down various routes, from sweet and sour to swapping out the whiskey for rum or tequila.

Ingredients
50ml bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry for garnish

Method
Combine everything in a mixing glass and stir well with ice until it feels chilled. Strain and garnish with a cherry, or ideally a brandied cherry! Delish.

The Old Fashioned

Consistently one of the most searched for and sought after whiskey cocktails (even since Mad Men finished), the Old Fashioned is the most popular whiskey cocktail. It’s so simple because it’s effectively a glass of whiskey with a twist. Usually made from bourbon or rye, Angostura bitters, sugar and water are added to lighten, sharpen, and sweeten the mix. The polls show that this remains America’s favourite cocktail – over 200 years old and still going strong.

Ingredients
50ml bourbon/rye
Brown sugar cube
Splash of water
2 drops of Angostura bitters
Twist of orange to garnish

Method
Muddle (with the back of a spoon for example) sugar, water, and some orange peel. Make sure the sugar is dissolved – that’s essential. Fill the glass with ice, before slowly adding your chosen whisky and stirring. Orange twist for garnish and you’re all set.

Well now you’ve got your recipes, you need your star of the show – whisky! We’ve got some unique Scotch whiskies here, and delicious Irish whiskeys here!

10 Irresistible Chocolate Liqueurs For All Spirits Lovers

If no one’s buying you an egg this Easter, then what about a chocolate liqueur? They are the epitome of luxurious indulgence and unquestionably delicious – well, these ten are anyway. Perfect for cocktails, desserts or just with ice, they’re surprisingly versatile too.

Of course, we’ve got sweet treats here, but with whisky, rum, gin, tequila, vodka, absinthe, wine and more involved, this list shows there’s way more to chocolate liqueurs than just their sweetness. Find your favourite spirit and see how the drinks geniuses have blended it with the deliciousness of chocolate below.

The Best Chocolate Cream Liqueurs

Amaz-In Chocolate Créme Liqueur

This is a rich and velvety dream bringing together Grenadian chocolate and Grenadian rum for big hits of chocolate flavour and incredible smoothness. It’s thick and packed with flavour, most noticeably the creamy chocolate of course, but also more delicate hints of tropical fruits rolled in brown sugar from the rum. This could be drunk neat, with a few ice cubes, drizzled into desserts or of course, chocolatey cocktails – think Espresso Martini.

Size: 750ml
ABV: 20%
Find here: £37.01

Dooley's White Chocolate Liqueur

If chocolate is top of the tree when it comes to indulgence, then surely white chocolate is the angel on the top. Decadent, delicious, and superb value for money, Dooley’s uses Dutch cream and wild berries to bring a touch of zing to the sweet white chocolate. Premium vodka brings some boozy steel, but its neutrality really allows the chocolatey and fruity goodness to star. Desserts, baking, cocktails – this would be difficult to resist.

Size: 700ml
ABV: 15%
Find here: £14.54

The Best Dark Chocolate Liqueur

Mozart Dark Chocolate Liqueur

Smooth and sophisticated, you’ll see the striking shape of Mozart on many a bartender’s shelf. Carefully produced with Austrian chocolate, it combines luxurious vanilla and cocoa, a portion of which has even been aged for added depth. It’s very rich but even with just ice, it’s deliciously balanced. It’s won the prestigious top awards in chocolate categories before and is generally considered one of the top choices.

Size: 500ml
ABV: 17%
Find here: £14.50

The Best Chocolate Liqueur for Whisky Lovers

Riverside Dark Chocolate Whisky Liqueur

The ornate bottle of Riverside sets up some lofty expectations for the liquid inside, and it doesn’t disappoint. Dark chocolate flavours intertwine with rich malty character and this famous combination tastes as delicious as you’d expect. If you’ve always found chocolate liqueurs too sweet before, then the dark chocolate brings some great bitterness here that’s mellowed harmoniously by oaky vanilla and caramel notes.

Size: 700ml
ABV: 20%
Find here: £23.52

The Best Chocolate Liqueur for Rum Lovers

Rumbullion! Chilli & Chocolate

It looks like we have another stunner of a bottle on our hands – what a gift this would make. Strictly speaking, this leans more on the flavoured rum side of things than liqueur (hence the 42.6% ABV), but rum lovers will adore it all the same. Criollo cocoa nibs, chipotle chilli and jalapeño join the original Rumbullion! notes of vanilla, orange, cassia, clove, and cardamom. The end result is an absolute cockle warmer, with indulgent, rich spices. It’s a really interesting, limited release from Ableforth’s that rum lovers should definitely try.

Size: 500ml
ABV: 42.6%
Find here: £27.95

The Best Chocolate Liqueur for Gin Lovers

Chocao Cacao Gin Liqueur

This is a distilled cacao gin that’s infused with ethically sourced single origin Peruvian Gran Yapatera cacao nibs and husks, before coming to life when bottled in Staffordshire. It’s less creamy and indulgent and more elegant with super smooth mouthfeel and a fruity and floral profile. The familiar earthy juniper notes are there but they battle it out with bitter dark chocolate and smidges of caramel.

Size: 500ml
ABV: 26%
Find here: £29.99

The Best Chocolate Liqueur for Tequila Lovers

Mis Amigos Chocolate Cream Tequila Liqueur

Spotting the potential of earthy agave with rich chocolate, Mis Amigos have produced yummy results. They’re slightly boozier chocolate and tequila liqueur is fantastic too, but now they’ve added extra decadence with chocolate cream. The agave is peppery and grassy which works a treat with the sweet chocolate for a grown-up milkshake vibe.  

Size: 700ml
ABV: 15%
Find here: £18.67

The Best Chocolate Liqueur for Vodka Lovers

Bouvery CV Chocolate Liqueur

This liqueur was decades in the making, combining four times distilled corn vodka with organic cocoa from three South American countries. It’s noticeably viscous in the mouth as those rich dark chocolate notes coat the mouth deliciously. The vodka provides a warming boozy kick, but it’s the chocolate that feels like it’s melting in the mouth that steals the show.

Size: 350ml
ABV: 16%
Find here: £26.49 (usually more!)

The Best Chocolate Liqueur for Absinthe Lovers

La Maison Fontaine Chocolat

The much-misunderstood absinthe is a no brainer to merge with chocolate, and La Maison have made a cracking job of it with this one. It’s inspired by a 1920s recipe for créme de cacao found at the distillery, so the chocolate isn’t as intense as most chocolate liqueurs. It’s quite dry for a liqueur, with the cleansing wormwood and herbal flavours coming through strongly, just coated delicately in milk and dark chocolate. By the time the finish comes around, it’s all absinthe flavour so the journey is completely unique and definitely worth picking up for the inquisitive drinker.

Size: 700ml
ABV: 25%
Find here: £22.25

The Best Chocolate Liqueur for Wine Lovers

Rubis Chocolate Wine

What a sumptuous infusion this is – Spanish Tempranillo with cacao essence for a super decadent fortified wine. We sort of understand why you might be put off, but trust us, the combination completely works because the balance is spot on. On the wine side, cherries and red fruits are delivered, and all coated with the perfect amount of chocolate flavour.

Size: 500ml
ABV: 15%
Find here: £13.94 (usually more!)

For all the chocoholics over Easter, try matching them up with some heavenly drinks pairings – you might surprise yourself!

The 5 Best Scotch Whisky Cocktails to Try at Home

When thinking of a Scotch whisky bar, it’s likely that an image of a dark room with mahogany and leather furnishings will pop into the mind, perhaps with a lingering cigar scent. However, in this modern Scotch whisky and cocktail renaissance, the norms are changing to brighter bars less reminiscent of old boys’ clubs and more akin to the modern high-end cocktail bar.

A change in attitude accompanies this change in the atmosphere; there is less nose-turning when mixing a cocktail with Scotch whiskies, and in some cases, even single malts! When prepared correctly, a Scotch whisky cocktail is just downright incredible. Whether your favourite mixed drink is an Old Fashioned or a Whisky Sour, there is a Scotch Whisky classic out there for you! Here are some of our favourites.

Mizuwari

The Japanese cousin of Scotch and soda simply replaces soda water with still water and is a staple in Asian drinking culture. The single-ingredient replacement in a 2 ingredient drink makes more of a difference than one would think as soda water has acidity and bitterness from carbonation, so the still water results in a softer flavour profile, allowing the drinker to experience even more layers of the single malt of choice, and arguably, it’s even more refreshing! The beauty of this drink lies in its versatility; you can use any Scotch of your choice, blended or single malt and it will be smooth and refreshing. You can even play around with flavoured waters that complement your whisky of choice! e.g. Cardhu 12 and red apple flavoured water.

Ingredients
50ml (1 &2/3oz) Single Malt Scotch Whisky
Still water to top up

Method
Add Scotch whisky to a highball with ice and top with still water. Optionally, garnish with a slice of lemon.

BRIGADOON

The whisky sour gets the daisy treatment with this lesser-known classic. Like many historic cocktails, not much is known about the origin of this drink other than the fact it was the creation of Adam McGurk at the Player in London. The combination of apricot brandy and orgeat is a well-utilised one in many a tiki cocktail and works just as splendidly when swapping the base spirit of rum for whisky. For this drink, we recommend any well-rounded blended scotch so as not to overpower the other flavours running through the drink.

Ingredients
40ml (1 &1/3oz) Blended Scotch
20ml (2/3oz) Apricot Brandy
20ml (2/3oz) Lemon Juice
15ml (1/2oz) Orgeat
3 dashes Angostura Bitters

Method
Combine all ingredients into a shaker and shake with ice for 10 seconds. Lastly,
strain into your favourite cocktail glass and enjoy.

WILLIAM WALLACE

This Scotch Manhattan adjacent tipple is one of the newest drinks to take the bartending world by storm. Created by Joe Schofield of Schofield’s Bar fame in Manchester in 2019, it was a simple stroke of genius by taking the classic Rob Roy template and substituting a portion of the Sweet Vermouth for Pedro Ximenez Sherry. This adds an extra layer of complexity to the flavour profile, alongside a touch of extra body and sweetness. This one-ingredient switch lands the William Wallace a touch sweeter than the Rob Roy it is based on, and a touch drier than their brother, the Bobby Burns.

Top Tip: This is a cocktail that is also very much batchable, you can pre-combine multiple serves of this drink with water added for the dilution that would have been achieved by stirring (10% of total volume is ideal), bottle it up and stick it in the freezer to enjoy later.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
10ml (1/3oz) Sweet Vermouth
10ml (1/3oz) Pedro Ximenez Sherry
3 dashes Orange Bitters

Method
Combine all ingredients in a mixing glass and then stir over ice.
Next, strain into your favourite cocktail glass before finishing it off with an orange twist garnish.

MORNING GLORY FIZZ

This whisky sour variation is the quintessential hangover cure of pre-prohibition America and is very much a reflection of the lifestyle there at the time. Initially mentioned in O.H. Byron’s Modern Bartender’s Guide (1884), this scotch-based, absinthe-laced sour, is topped with soda and served without ice all in the name of knock-back-ability. While the drink was initially created as a corpse reviver, it also makes a delectable evening tipple once the recipe has been modified to be more suitable to the modern palette, and has been getting more love than it has been used to in recent years as the bartenders of today are increasingly flicking through the history books for inspiration.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
20ml (2/3oz) Egg White (Can be subbed in for any vegan foamer)
4 dashes Absinthe
Top with Soda Water

Method
Combine all ingredients except soda water in a shaker with ice for 15 seconds.
Next, add ice into your tin and shake for 10 seconds. Fine strain into a highball glass and top up with soda water. Nom.

SKYE 75

This drink was made known to me during my time working in the cocktail bars of Johnnie Walker Princes Street, Edinburgh; the Skye 75 takes the classic gin number, the French 75 on a holiday to a tiny island off the West coast of Scotland, the Isle of Skye. The simple substitute of Single Malt Scotch, Talisker 10 Y.O. for London Dry Gin completely revamps the character of this summer staple. The lightly peated, maritime character of Talisker 10 pairs perfectly with the buttery orchard fruit notes of dry, crisp Champagne, and makes for a perfect cocktail as we approach the warmer months ahead.

Ingredients
35ml (1 and 1/6oz) Talisker 10 Y.O.
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
Top with Champagne

Method
Combine all ingredients except Champagne in a shaker and shake, shake, shake for 10 seconds. Fine strain into your champagne flute, fill it up with fizz and finish off with a pretty lemon twist!

If all this talk of Scotch cocktails has got you drooling for one, then check out some Scotch recommendations here!

By Fowwaz Ansari