The Highland Bramble
Not all cocktails need exotic elements to be enjoyed in the warm months. Some can be mixed within minutes with ingredients found easily at home. One such gem is the Highland Bramble. Its punchy, fruity, and tarty flavours allure you into a joyful ambience of a warm summer morning in the highlands or countryside. And if mixed right, who is to say you won’t see butterflies fluttering around flowers and colourful birds chirping on trees? Brambles are the best when you are hosting a casual party in your backyard or on a yacht. It helps set that mood when you are celebrating the change of seasons and enjoying the balmy breeze.
So what can you expect from your Highland Bramble? Everything that you expect from a seasonal cooler. The Highland Bramble combines the citrusy tartness of the lemons with the sweetness of honey and berries, especially blackberries. One of its key ingredients – the crème de mure or blackberry liqueur packs in those tangy and sweet flavours and introduces you to the world of summery fruitiness spiked with good liquor.When it was first introduced in London, back in the 1980s, bartender Dick Bradsell used gin to mix his first Bramble. But for a Highland Bramble, it is but logical to go for a good blended whisky from the Scottish highlands. Some say, a Highland Bramble is sure to make you fall in love with Scotch. Why not go ahead and see for yourself?
The ProcessCombine 22 ml blended Scotch whisky, 15 ml of freshly squeezed lemon juice, a teaspoon of honey, and a dash of egg white in a shaker with ice. Shake well and strain the mixture into an old fashioned glass filled with roughly crushed ice. Drizzle 7 ml crème de mure and let it percolate through the solution for a few seconds. If it’s the berry season, garnish your drink with blackberries, blueberries, or raspberries, and now, serve and enjoy.
SHOOT A REVOLVER AT YOURSELF
Compared to rye whiskey cocktails, bourbon cocktails are much harder to make. Bourbon has a natural sweetness that can sometimes mar other flavours used in making cocktails. Whereas rye whiskey, with a drier and spicier flavour gives cocktails that extra punch. The Revolver cocktail originated in 2003 in San Francisco and it was introduced by the legendary bartender, Jon Santer. Using rye-heavy Bulleit Bourbon (A bulle(i)t in a revolver!) to enjoy its spicy flavour, Santer added orange bitters and a measurement of strong coffee liqueur. The perfect balance between the strong flavours of coffee liqueur and bourbon is what makes this drink irresistible. He personally used the Jamaican coffee liqueur, Tia Maria. However, the Revolver can be tried with numerous other coffee liqueurs like Firelit, Galliano Ristretto, Araku, and Kahlua. All these flavours from different regions add their own unique sparks to the drink.Read More
Valentine's Special: Chocolate Whisky Truffles
With Valentine’s Day fast approaching, shelves of stores are stacked with merchandise appropriate for the occasion-- heart-shaped balloons, cards and more in vibrant hues of red and pink. Struck by Cupid’s arrow, people express affection for their loved ones by showering them with presents. Valentine’s Day isn’t simply about buying readymade gifts, but making an effort to show how much you care. What can be better than preparing something rich, creamy and sweet like chocolate truffles? Well, these delicious drops of heaven spiked with whisky, of course. A delicious spin on the classic chocolate truffles, these are just the thing for the season of romance. If you are apprehensive of the time and effort involved in the recipe, do not fret-- these are a breeze to make. Make Valentine’s Day extra special by whipping up these easy, boozy chocolate truffles for your significant other.Learn Recipe
Maple Nut Tart with Chocolate Whisky Mousse
If there is one dish that has never missed a spot on dinner tables since the medieval times, it is the pie. In fact, the pie has been the defining dish of English cuisine. In the olden days, pies were mostly savoury, containing poultry, fish, and meat. Cooking game, encrusted in short-crust pastry was a particular favourite amongst the Anglican royalty. Henry VIII was famed for his voracious appetite – for both violence and food. Known to be a glutton, this Tudor monarch was particularly fascinated with pies. One such pie, a version of which still survives, was a herring pie. Eating meat was prohibited by the church during the period of Lent, hence fish was the only animal flesh that could be consumed. The herring pie also shared Henry’s love for the macabre as the fish were used whole, with their heads jutting out of the pie crust. Over time, with the French tarte and Italian crostata making an entry into the English kitchen, pies became a sweet affair. The present day tart is a close cousin of the sweet pie – the only difference, tarts are open-faced pies, with no pastry crust covering the dish. Using alcohol to develop complexity in pie and tart fillings is an age-old practice. You must have tried several tarts which have alcohol in the filling, but how about a tart which includes alcohol in the accompanying crème anglaise? Presenting the .Learn Recipe