Mountain Pine Whiskey Cooler

Spread across 415 square miles, Rocky Mountain National Park offers a spectacular view of the mountains, making you feel like you are on top of the world. There’s so much to enjoy at the park— there are trails for the hiking enthusiast, wildflowers and wildlife that’ll take one’s breath away, and for those who love stargazing, this is your place to be.

Mountain Pine Whiskey Cooler was conceived by Toni Dash, a food and travel blogger, in honour of hundred years of the Rocky Mountain National Park. Post a beautiful exploration initiative at the park, Dash came up with this recipe.

With summer fast approaching, this whiskey cooler could be your best friend on a sultry day.

Ingredients

  • 30mls of pine syrup
  • Jameson:
  • Ginger Beer
  • Frozen pine sprigs in ice cubes
  • 30mls-45 mls of whiskey, preferably

The Process

It’s best if you take a tall Collins glass for this whiskey cooler. Fill it with the pine sprigs ice cubes. Pour pine syrup and the whiskey one by one. Fill the glass with ginger beer. Make multiple servings while sipping on this one!Cheers!


PICK YOURSELF UP WITH A GINGER ALERT

With summer right around the corner, whiskey aficionados are turning to sunny cocktails for a delightful afternoon tipple. The Ginger Alert is the perfect cocktail to beat the scorching sun and break the midday lull. This cocktail combines sweet, tart, and spicy flavours to create a delicious and invigorating drink. If you enjoy beverages steeped with fruits, this is the drink for you! Unlike the cloying, overly perfumed concoctions that bars often serve, this one is a refreshing balance of all the right flavours. Not only does this recipe incorporate ginger ale as a base, it is infused with a sizeable chunk of grated ginger for a pleasant touch of unexpected zing. Sweet apple and pear ring in the season merrily, while the fresh lemon juice lends an element of tasty tang. The best part of this recipe is that you can use your favourite brand of whiskey— the ingredients blend well with practically any kind.

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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.

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The concept of blending whiskey with food is thought to be outré by many. However, blending whiskies with complementary food is now in trend. The Scotch whiskey industry has been promoting the same. Single malts and pot-still whiskies offer a range of aromas and tastes, which are as diverse as that of wine.On the basis of what you buy, pork ribs may be mild tasting, tender, and need quick grilling; or may be tough and require braising. When you have guests coming over at a short notice or, if you need a scrumptious dinner, prepare grilled butter whiskey pork chops.Grilled whiskey butter pork chops are a lot more than usual pork chops. However, it takes just 30 minutes to prepare this delight of a main course. Pork chops with corn is a combination you are familiar with. But, if you haven’t tried and tasted butter whiskey butter pork chops with corn and sautéed potatoes, then, get ready to tantalize your taste buds.This recipe works fine with a glass of the most popular brews for 4-8 people. Jack Daniel's Tennessee Whiskey goes well with pork chops. The caramel color and distinctive smoky flavor results from being aged in charred oak barrels.

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