BEAT THE DOG DAYS OF SUMMER: CHURCHILL
Summer is finally here. While for most part it is fine, few days inevitably leave us beaten. On those days especially, we feel like downing cocktails that can help beat the heat.
Now, bartenders and mixologists have been working for a while to revive old classics with their creative spin. Summer gives them the chance to recreate the cocktails that are not just season friendly but meant to win hearts. With the help of these, they can also do away with age old beliefs that certain liquor like whisky shouldn’t be consumed in summer.
The legendary Churchill is a classic example of this. This cocktail singularly proves to the world that whisky is just what you need in summer.
If you are wondering about the Churchill connection, here’s a little background for you:
Sir Winston Churchill was known for his love of whisky. During one of his numerous visits to the American Bar at the Savoy hotel in London, the bartender decided to create a cocktail exclusively for him. By drinking the Churchill today, we remember him not as the British Prime Minister but as a man, just like us, who was very fond of his liquor.
To pay homage to the man, stir up a little Churchill. With just under 5 ingredients, you can have your own citrus flavoured whisky cocktail which is beautiful to look at and is immensely balanced in flavours.
Into a mixing glass filled with ice, pour 44 ml Scotch whisky – Churchill’s choice was the classic Johnnie Walker. You can use a good quality Blended Whisky such as the Ballantine’s Whisky. Add 15 ml Sweet Vermouth, 15 ml Orange liqueur, and 15 ml freshly squeezed lime juice to it. Shake all the ingredients well with ice for about 10 to 15 seconds. Strain the blend into a chilled cocktail glass and serve.
…And repeat to beat the heat. Salut!
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Mandarin Musings: Pairing Whiskey with Chinese Food
Pairing up drink with food ha alway been a tricky affair. However, that ha not topped chef, retaurateur and mixologit from becoming adventurou. While their pree of exploration, creativity and inquiitivene have reulted in the mot divine of union, it ha alo triggered the emergence of ome unlikely bedfellow.Coupling European cuiine with wine i an age-old practice. One might even conider matching wine with Chinee food and find that ignificant tride have been made. But, pairing up whikey with Chinee cuiine i more like entering a virgin territory- dangerou yet exiting! It i one of thoe affair that apparently ound ludicrou, but then- at time, even the oddet of pairing achieve permanence.Thu, if you till count cognac to be a ‘de riguer’, when it come to pairing pirit with Chinee cuiine, then it’ time you break away from what’ cutomary. Pair a dram of whikey with elective Chinee dihe and you will realize why, thi pairing i detined for perpetuity.It take a delicate hand to preciely match a dram of whikey with the oft ubtle flavor of Chinee food and oup. Baically, it all boil down to electing the right ingredient that have a natural affinity toward each other. Only then can the delicate flavor of Chinee food complement or contrat a dram of whikey- the ame way that a fiery taple cooked over roaring flame or grilled barbeque meat doe.Conider tarting off with a Double-boiled Chicken Soup with Fih Maw and Dried Scallop which i rich in it avory flavor of both eafood and chicken. The picy broth- a reult of double boiling, gradually cut through any whikey with a weet bae, for example the Yamazaki Ditiller’ Reerve. A dah of thi ingle malt Japanee whikey boat rich weet note of red berry which relieve you tate bud and prepare them for the next round. If you wih to pair up a native cotch with Chinee cuiine, then try and tick to a baic Chinee eafood with ome continental add-on like Baked Stuffed Crab Shell with Bacon. The crab hell, packed with cheee, crabmeat and bacon pair up well with native Iland malt like the Ledaig 10 year old. Thi cotch, jut like it Ilay couin, poee a trong peaty flavor along with a whiff of newly cut gra which blend well with the crab and fill your mouth with a guh of eaide frehne.A you dig-in deep within the crut of Chinee cuiine, you will realize that there are definitely more hit than mie, when it come to pairing up with Whikey. Starting from Slow-braied Oxtail to Homemade Noodle with Live Prawn and Caviar, there are everal option that you can invariably try out with a dram of whikey. Jut be ure about the whikey flavor you pick, and let the ubtle layer of luciou Chinee aroma, unfold endlely upon each other.Read More
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Using expensive ingredients may very well be a norm when it comes to ramping up a recipe. However, you can always take a path less travelled to make things exciting. Setting a bit of booze ablaze is a fun way to cook up a storm, no matter how intimidating the prep may sound. For first timers, chicken is probably the safest option to go with, considering its soft texture. An easy-to-follow recipe, Chicken Flambé with Irish Whiskey and Cream can make you star in the league of amateur cooks. In your journey to become a Flambé pro…Learn Recipe