Spike Your Dessert with Whisky Fruit Tart

Summer calls for satisfying fruit delights. From cakes to smoothies, we are good with anything as long as it is refreshing enough to beat the sultry days of June. Keeping exactly this in mind, we have come up with a brilliant dessert idea. Fruit tart, not your regular kind, but the one that is spiked with scotch. We have your attention now, right?


  • 350g of sweet short-crust pastry
  • 1 lemon, only the finely grated zest
  • For the filling:
  • 100g of brown sugar
  • 100g of butter
  • 1 tbsp golden syrup
  • 2 medium sized eggs, beaten
  • Grated zest of another lemon
  • 100g of currants
  • 50g of sultanas
  • 50g of raisins
  • 50g of walnuts, chopped
  • 2 tbsp of whisky

The Process

Start with the pastry. Add the grated lemon zest to the pastry and wait for 20 minutes before rolling it out using a rolling pin. The pastry should be of 2-3mm thickness. Now, line a 20cm flan ring and press it onto the pastry. Refrigerate it for a half-hour.

Meanwhile, preheat the oven at 200°C. Line the pastry with a greaseproof paper and fill it with baking beans and bake for approximately 20 minutes. Once done, remove from heat. Remove the paper and beans too and reduce the temperature to 190°C.

Take a small sauce pan and boil the butter, sugar, and golden syrup in it. Remove from heat after five minutes and whisk in the eggs. Add the remaining ingredients—fruits, walnuts, lemon zest and, of course, the whisky and start mixing them. After they are mixed well, pour into the pastry case.

Bake again for 25 minutes. When done, remove from the oven and transfer to a cooling rack.

Your whisky fruit tart is ready. Pair it with vanilla ice cream or custard and a dram of The Glenlivet.

Best of Both Worlds: Hot and Cold Whisky Chili Granita

This preparation is one that I’ve adapted over the years from my aunt and I often turn to it when cooking for friends. Haven’t heard of whisky chili granita before? Well, gastronomers describe it as being one between a drink and a dessert. Yes, you can have it as either. My aunt always served it as a little something to "cheer up" guests after a sumptuous meal. The flavour of the whisky chili granita quite obviously depends on the kind of chili pepper and whisky you’re using. Premium malts generally lend a nice smoky flavour to this dish but obviously increases the cost too.I personally prefer using bird's-eye chili peppers or piri piri, but you can experiment with jalapeno too. If you plan on using a cheaper whisky, add chipotle pepper, which lends a wonderful smoky note to the recipe. I recommend scotch, but this dish turns out just as good with bourbon.

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The Whiskey Smash – Difference Without a Distinction?

There are few summer whiskey cocktails that match up to the refreshing Whiskey Smash. This delicious concoction has all the right elements, and in the right quantities which made it an instant hit more than a century ago when it was first invented.The Whiskey Smash is said to have been first developed and published in a ‘Bartenders Guide’ long ago in 1887, by a man known as Jerry Thomas. Very little about the cocktail is known from thereon, of course except for the fact that it is hard to stop at one when you’re having a Whiskey Smash.In fact, the recipe is so perfectly tuned to appeal to drinkers universally that it has proved to be comfortably adaptable even when the base spirit is switched out for something else. Yet none match up to the absolute delight that it conjures when prepared with whiskey. The sourness of lemons meet the sweetness of sugar, and the warmth of whiskey mingles with fresh zing of mint leaves for a symphony orchestra of flavours that beat the heat in style.The ingredients are simple, and so is the preparation for this sublime whiskey based cocktail, and we suggest you stock up on the ingredients because you are certainly going to be making a lot of these.

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Blow ‘em Some Smoke Signals

Whisky cocktails have been created over the decades, with some becoming staples, and some gaining popularity across nations. Just as there are some whisky cocktails, which have been much loved since way before most of us even became of legal drinking age, there are some which are comparatively new, but have managed to become sensations among whisky lovers. Among this new breed of whisky cocktails, is the Smoke Signals cocktail, which incorporates smoked ice as one of the key ingredients. Smoke Signals was created by premiere mixologist Evan Zimmerman in the year 2008. This whisky cocktail consists of a sweet, nutty pecan syrup, a dash of amontillado sherry, whisky and a heady nose of smoked ice. The three core ingredients, pecans, sherry and whisky, are little bits of Zimmerman’s childhood in Virginia, which he combines in this clever concoction, allowing us to have a taste of it. And we love what we taste. Sipping a glass of Smoke Signals, is just like sipping Jack Daniels in front of a blazing bonfire. This is one whisky cocktail you have to try before you die.

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