The Ruby Queen
Scouring for additions to your menu of novel cocktails this new year? Those that demonstrate your exemplary skills of being a cocktail maven, and will surely impress your guests? How about Scotch with beetroot juice?
Begin the year on a note replete with elegance, beauty while also a tad risqué. What better way to represent these characteristics than through the colour red? This resplendent ruby blend oozes oomph and sophistication. Culinary cocktails or health-infused ones? Bring on both! It’s all about exploring flavours and understanding light whiskies from the full-bodied, and the sweet from the bold and earthy.
Whisky’s popularity is continuing to soar not only among connoisseurs, but also with millennials who are veering away from traditional norms to celebrate whisky in new ways. Here we highlight the versatility of whisky by introducing the Ruby Queen cocktail. We recommend a good blended Scotch to cut through the heaviness of the drink which comes from using veggies. Celebrate this royal red infused with the organic-- an adventurous concoction that you won’t forget in a hurry.
Fill your cocktail shaker generously with ice. Add 60 ml of your favourite Scotch whisky, 30 ml of fresh red beetroot juice, 30 ml honey syrup*, and 22 ml freshly squeezed lemon juice to it.
Shake until the cocktail shaker is frosty, for about 30 seconds. Strain into a chilled cocktail glass. Garnish with a sprig of fresh tarragon and serve immediately.
Honey syrup is a great substitute for sugar that’s normally used in the staple simple syrup. Combine 3 parts honey and 1 part water over low heat in a saucepan. Stir until the honey is completely incorporated and the blend has a smooth consistency. Pour into a bottle and preserve.
Santé to the pink of health!
Elevate Bourbon with a Corn Silk Flip
You can do a lot more with corn apart from simply nibbling it off the cob or running among mazes. Dig deeper and try it in a cocktail for a boozy adventure. Corn and bourbon make an unlikely but rewarding pair in this unique cocktail.The corn used in the cocktail is distinct in character and imparts a sweet, pasture-like vegetal flavour. The soothing smokiness with just a hint of heat comes from the chipotle infused into the drink. The bourbon cocktail is rounded out by Cherry Heering and sherry, which add a subtle acidity to the drink. Read More
The Casanova Concoction
Salvador Dalí needs no introduction. The renowned Spanish artist is acclaimed globally for his surreal, artistic contributions and more. A man of varied interests, his boundless imagination and whimsical artwork extended into his expressions of his love for fine dining and drinking too. His colourful and beautifully illustrated cookbook penned and published in 1973, “Les Diners de Gala”, showcases his creativity and discerning tastes in food and drink alike. His peppy cocktail creation, “Casanova” is a part of this book. Originally, a brandy based cocktail that was a stylish concoction inspired by his signature artwork. Dalí aptly said, “This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up. Here is a well-tested recipe to fit the bill. Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.” This cocktail (and the cookbook as a whole) is an ode to his fine palate, rendered very aesthetically with a gastronomic, indulging appeal. Put your creative skills to test with a stylish Casanova to perk you up. The cocktail is stirred with vodka, brandy and more. Here we share a slightly varied version of the Casanova from the original recipe that uses brandy.Read More
Dirty Dancing: A Work in Chocolate and Whiskey
Katherine, he called herelf. Katherine Hepburn. And it wa he, being her delectable ay, fearle elf, who once winced, “What you ee before you, my friend, i the reult of a lifetime of chocolate.” Katherine wa, indeed, a work in chocolate. If you know, or of Katherine, and if you have ever had the euphoria of eating chocolate, you’d definitely tutter in your tep. Now if we have etablihed that chocolate are more than proceed cocoa bean to you, let’ pique your deire for good whikey. The complex bitter, weet, floral, and woody aroma of whikey are preent in chocolate too. Paring the right dram with the right bite can be the beginning of an affair, a tour de force reminicent of young, giddying love. Gue we got ome of that endorphin ruhing through your blood tream? Good.Like whikey, chocolate ha different make, proceing method, and provenance, all of which determine it flavor profile. Striking the right cord in tying thee imilar flavor profile in union bring out the intoxicating and enorial complexitie of both. It follow then, logically, whikie with more peaty and moky profile complement more robut tating chocolate. But the whiky and chocolate tango i no a traight a it might ugget. Sometime, contrating element, in tandem with the pairing of the larger flavor profile create magic on the palate.The percentage of cocoa olid preent in a particular kind of chocolate determine it quality and tate. The kind of cocoa bean ued, and their grinding proce alo contribute toward the texture and tate of the chocolate. In order to dicern flavor, and arrive at a uitable match, there are a imple et of procedure to be followed. Begin with ipping a little bit of your whikey, letting it coat your palate. Note what you tate. After you have wallowed the alcohol, wait for a few econd. Place a mall piece of the chocolate in your mouth, and let it melt gradually. Check how the whiky aftertate marrie with the chocolate’ variou flavor note. End with ipping a little bit more of the whiky once the chocolate ha melted quite a bit, to wah over thoe flavor together.Let’ ay you have ome Jamaican bean dark chocolate. A chocolate of thi profile would be predominantly earthy, with ditinct floral note, including the preence of nut and olive. The rounded vanilla, almond and toffee note of a Macallan 15 Year Old are enhanced by the chocolate, bringing out it almot zety weetne. Now thi may ound odiou. The ame whikey goe awfully well with omething like a ginger and lemongra milk chocolate. The whiky enhance the pice in the chocolate, and make it tate more creamy and mooth. If you pair a 70% Nicaraguan dark chocolate with bourbon, like Buffalo Trace, the weet vanilla of the dram finih very well with the liquorice depth of the chocolate, which leave ditinct trace of tar anie, dried tobacco and green tea on your palate.Whikey and chocolate i a great love affair – and like all uch affair of the world, it i complicated. But it involve a complication which drive you dicover nuance you would never have imagine you’d purue to unravel. And if challenging relationhip are your thing, you’re in for a groovy trip.Scotch Mit, the Femme Fatale’ PoionWhile the non-dicerning drinker i more likely to be familiar with the lexical meaning of ‘Scotch Mit’, the connoieur’ mind will immediately conjure up an image of the velte Lauren Bacall. The drink made it Hollywood debut in 1946 in Howard Hawk’ materpiece – The Big Sleep. Incidentally, that wa alo the firt adaptation of the Raymond Chandler page turner for the ilver creen.Although, the image of the toic and perpetually moking Humphrey Bogart i etched in the mind of mot cinephile, whikey lover will remember the femme fatale Vivian Rutledge ordering a Scotch Mit. Interetingly, the origin of the drink are hrouded in mytery, depite being aociated with Philip Marlowe.The drink i a variation on the celebrated cotch on the rock combination. Served uually in a low ball gla that allow you to relih the heady aroma of cotch with every ip, it truly i a drink for all eaon. The lemon add a delightful and refrehing zing to the concoction. Remember to pack the gla with ice, after all it’ not chritened ‘mit’ for nothing.Mix your own Scotch MitTake a chilled low ball or rock gla and fill it with cruhed ice. Pour 60 ml of Scotch, a Dewar' Scratched Cak or The Black Groue will be an excellent choice. Take a liver of lemon and twit it o that the juice fall into the gla. Conclude by dropping the peel in the mix and erve the drink with a traw.Read More