Schenelle Dsouza
Nothing complements the cool monsoon weather better than a stiff scotch. A cocktail is definitely one of our favourite ways to enjoy the delicious liquor. If you’re looking to get crafty with scotch, here are some easy concoctions to DIY recipes on National Scotch Day.
Ardbeg Begroni
Ingredients
30 ml Ardbeg Wee Beastie
25 ml bitter aperitif
25 ml sweet vermouth
Method
Stir all ingredients over ice-cubes in a mixing glass. Pour over ice into a glass, and garnish with a twist of lemon peel.
Biles, Yazu Mumbai
Ingredients
60 ml Scotch whisky
20 ml Yuzu pure
15 ml honey syrup
3-4 ginger julienne
Ginger ale to top
Mint and cherry to garnish
Method
In highball glass, pour scotch. Add yuzu pure and honey syrup. Fill the glass with ice and then top it with ginger ale. Give it a gentle Sir and then garnish with mint, cherry and ginger Julienne.
Blood majestic, JulietteĀ
Ingredients
45 ml Scotch whisky
15 ml cherry brandy
15 ml lemon
15 ml sherry
1 egg white
Lemon zest, oil release and discard
Method
Add scotch, cherry brandy, lemon and sherry then shake all ingredients with ice. Strain the ingredients in shaker and then add egg white in it and dry shake it. Strain it into a chilled coupe glass then take lemon zest oil release and discard it. Garnish with edible flowers.
Cherry It Out, Saffron JW Marriott Juhu MumbaiĀ
Ingredients
60 ml Ballentine’s
15 ml maraschino
15 ml sambuca
15 ml Martini Rosso
Method
Stirred
Eclipse, Kyma
IngredientsĀ
60 ml Talisker
15 ml banana liquor
Pinch of salt
Method
Stir ingredients in an old fashioned glass and garnish with caramelized banana.
Glenmorangie x Grapefruit
Ingredients
50 ml X by Glenmorangie
25 ml 100% grapefruit juice
12.5 ml maple syrup
25 ml club soda or sparkling water
Method
Fill highball glass with crushed ice. Add X by Glenmorangie, grapefruit juice and maple syrup. Stir, top with club soda or sparkling water and garnish with a grapefruit slice.
Glenmorangie x India
Ingredients
50ml X by Glenmorangie
10ml fresh lime juice
10ml honey water
50ml tender coconut water
Sparkling water or club soda
Mint sprig to garnish
Method
Fill highball glass with cubed ice. Add X by Glenmorangie, lime juice, honey water and tender coconut water. Stir and fill more ice if necessary. Top with club soda or sparkling water, stir and garnish with mint sprig.
Glenmorangie x Sour
Ingredients
50ml X by Glenmorangie
25ml lemon juice
20ml maple syrup
Method
Pour X by Glenmorangie, lemon juice and maple syrup into a cocktail shaker. Fill it with ice and shake. Strain into a champagne saucer, and garnish with a cherry.
Feeling adventurous? Add half an egg white into the shaker to give your sour an even silkier texture.
Jamun Sour, Rooh New DelhiĀ
Ingredients
15ml lemon juice
15ml sugar syrup
3-4 jamun
60ml whiskey
1 egg white ( optional )
Jamun and edible flower for garnish
Method
In a cocktail shaker add the jamun and muddle with love, now add the rest of the ingredients and shake with ice. Now strain the drink and dry shake again so that the egg foams up. Pour into a chilled cocktail glass. Garnish with an edible flower and a Jamun.
Off the Cob, Saltt KarjatĀ
Ingredients
22.5ml Lime Juice
1 handfull charred corn
12.5ml sugar syrup
22.5ml honey syrup
60ml Scotch whiskey
Method
Muddle all the above ingredients in the same order and double strain it in a Mule mug and add 60ml Scotch whiskey to it. Garnish the drink with a slice of charred corn.
Paradisiacal Highball,Ā Glenfiddich
Ingredients
60ml Glenfiddich 12 year old
Firdaus- Anandini Himalayan Tea
Lime juice
Club soda
Dehydrated fruit ā apple/pear
Preparation
Add Infused Firdaus Anandini Himalayan tea to 60ml Glenfiddich in a highball glass over a big cube of ice. Add a few drops of lime juice. Serve with club soda and garnish with your preferred dehydrated fruit.
Silk Route, Taftoon
Ingredients
60ml JW Black Label whisky
15ml apricot brandy
60ml fresh plum juice
15ml sugar syrup
15ml lime juice
30ml egg white
Method
Add all ingredients in a cocktail shaker top it up with ice and shake well. Strain the mix in the other cocktail shaker and do a dry shake. Pour it in a scotch glass and smoke with cinnamon stick.
Spikey Herbed Scotch, Autumn Leaf Bistro Goa
Ingredients
1 sprig of rosemary
1 sprig of thyme
Half a chilly
1 cinnamon stick
60ml Chivas
45ml fresh orange juice
15ml Elder flower
20ml lime juice
10-15ml of ginger ale
Method
Smoke these ingredients – Rosemary, Thyme, Chilly and Cinnamon by flaming it and then muddle them in a shaker along with the lime, orange juice, elderflower syrup and Scotch. Shake it and pour. Add a dash of ginger ale before serving.
The Boulevardier Serve, TheĀ Macallan
Ingredients
40 ml The Macallan Double Cask 18 Years Old
15 ml campari
15 ml sweet vermouth
Orange twist garnish
Method
Stir all ingredients over ice. Strain into a chilled Martini glass and garnish with Orange Zest
The Cobbler Serve, The Macallan
Ingredients
40 ml The Macallan Double Cask 12 Years Old
10 ml lemon juice
20 ml freshly pressed apple juice
5 ml elderflower cordial
Garnish with an apple slice and mint sprig
Method
Add ingredients to an ice-filled shaker. Shake and strain into a highball glass filled with crushed ice and top with soda water.
The Sour Serve, The Macallan
Ingredients
40 ml The Macallan Double Cask 15 Years Old
20 ml lemon juice
10 ml brown sugar syrup
Egg white
Oloroso Sherry Float
Method
Shake all ingredients, except the sherry, into an iced-filled shaker. Strain into glass over ice. Using a bar spoon, slowly layer the sherry over the top of the cocktail
Threefold Fashion, GlenfiddichĀ
Ingredients
60ml Glenfiddich 12yo
Firdaus- Anandini Himalayan Tea
Sugar
Aromatic bitters
Cinnamon stick
Applewood smoke (use a smoke gun or smoke top)
Preparation
Infuse Firdaus Anandini Himalayan tea to 60ml Glenfiddich. Fill a mixing jar with lots of ice and pour the infused whisky in. Add 10ml of tea-sugar cordial (Boil 1:1 ratio of Anandini Himalayan tea and sugar with water) and a few dashes of aromatic bitters. Add applewood/hazelwood smoke while continuously stirring the drink for 25-30 seconds. Finally, strain it over a big cube of ice in an old-fashioned glass and garnish with a small cinnamon stick.
Tropical sunset, Rooh New Delhi
Ingredients
15 ml lime juice
15 ml passion fruit syrup
2 dashes angostura bitter
60ml whiskey
Star anise for garnish
Method
In a cocktail shaker add all the ingredients and shake well with ice. Pour it over a big cube of ice and garnish with star anise.
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