Sea and Scotch Hot Chocolate

Whiskies distilled in the Islands lend a distinct character of the sea to a dram. A sip of an Island whisky will leave you with the scent of the salty mist of waves crashing onto rugged cliffs. Of the seven hundred or so islands dotting the cold seas around the Scottish mainland, only a handful of them are owned by distilleries. These islands endure their fair share of fierce environmental forces, but only one has translated the darkness of the archipelago into their tell-tale whisky-- Orkney.

Orkney with its cold rains is home to the Scapa Distillery, second-most northern distillery of Scotland. The wetness also tends to lead to lesser loss of alcohol through evaporation. Scapa whisky is known for its nose of fresh sea air with a smooth, long finish on the palate. A sip from this whisky begins with a smoky fruit cocktail taste before being carefully cut through with the brine. So how do you turn this whisky into something that could take you by absolute surprise? Add it to a steaming cup of hot chocolate, of course.

The exceptional flavours well aged in sherry and bourbon casks are a perfect mix with hot chocolate. The rich taste of the hot chocolate compliments the lightness of the whisky.

The Process

To make the hot chocolate, whisk together 2 tablespoons each of unsweetened cocoa powder and sugar, a pinch of salt, and 2 tablespoons of milk or cream over a medium heat in a saucepan till everything has dissolved. Add another cup of milk or cream and stir in a quarter teaspoon of vanilla extract until the mixture is hot.

Once your hot chocolate is ready, add 15 ml of the Scapa Single Orkney Malt in a cup and add in your hot chocolate, stirring all the while. Give the cup a grand topping with frothed milk. Take a sip and travel to the Islands of Scotland with a hint of home.

The 12th Element

A very popular food blogging channel has recently come up with a brilliant idea of airing shows that have everything to do with food (and drinks, obviously), but also include restaurants or bar reviews occasionally. Primarily these shows are divided into episodes and each episode has one popular chef hosting it and crafting his or her special recipes. This means, not only are you getting to know a number of chefs and cuisines and little tricks of cooking, baking and mixing cocktails, but also learning absolutely unique recipes that you can’t simply find elsewhere. One such show is titled “Texas Transformation”. On the fourth episode of the first season, John Green makes The 12th Element, along with three other cocktails. Our guess is he simply named this cocktail after the famous 12 Whiskey, a lounge in Fort Worth, Texas, where the episode was shot.

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Whiskey Met Sandwich and It was a Romance to Remember

Few thing in life are more gratifying than inking your teeth into a toaty grilled cheee andwich oozing warm, gooey cheddar, on chilly winter evening. So atonihingly imple, yet o atifying— thi claic dih continue to reign among favorite. How doe one top uch a meal? By accompanying it with a choice dram, of coure.Here are ome idea for andwich and whikey pairing that are certain to elevate your gatronomical experience and make it a truly piritual one.Pour yourelf a gla of Ilay Scotch with that grilled bacon and cheee. The characteritic mokine of peat matche the fatty, alty meat and cheddar marvelouly. Scotch i unique becaue of it extra bite to the tongue. Cheddar too, ha a zing that i accentuated by the Scotch Whiky. The Macallan Single Malt and Johnnie Walker Black Label are both good option.Peaty whikie in general, uch a bourbon, are perfect with barbequed meat. The earthy peat heighten the lightly charred aftertate, while the weetne of the marinade erve to balance the mokine. Try a pulled pork andwich with a dram of Woodford Reerve. Your tate bud will thank you.A hot ham or patrami andwich dipped in a light gravy, i complemented plendidly by rye whikey. Rye i picy and grainy, with a tronger kick than bourbon whikey. It combat the peppery, briny tang of the meat excellently. Rittenhoue and Wild Turkey produce quality rye whikie that are great choice.If a picy chorizo i your andwich meat of choice, why not wah it down with a weet bourbon? It will even out the chorizo’ pungent paprika heat without competing with it robut flavor profile. The Jack Daniel Single Barrel make a prime candidate for pairing, a doe the Four Roe Small Batch.Whether you like to whip up your own andwich creation or haunt your favorite diner, make ure to pair it with a gla of fine whikey next time.

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Whiskey Caramel Sauce to Douse Your Dessert In

Sauces can make for knockout embellishments to a plethora of entrees and desserts. They add a charming touch, while elevating the dish greatly. Drizzled over endless options such as puddings, cakes, pancakes and more, dishes draped in rich sauces spell indulgence.  And when you spike a lovely homemade caramel sauce with splashes of your favourite spirit, such as a good blended or single malt whisky, you have reinvented it completely! For instance, bourbon is an extremely versatile and complements a whiskey caramel sauce with its sweetness and hints of caramel. Its rich flavour from aged oak barrels makes it the perfect ingredient for sauces. Here is a simple and quick recipe to whip up a boozy, buttery whisky caramel sauce that will leave your guests craving more. 

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