6 Cocktails to sip this festive season

The world’s largest whisky festival celebrates its 15th year by adding a range of other premium spirits for tasting – including gin and vodka – to the impressive line-up of almost 300 whiskies!

by: Amanda Ndlangisa | 27 Oct 2017
 

Famed for showcasing the widest selection of whisky under one roof and following global trends, the world’s largest whisky festival now adds a range of other premium spirits for tasting – including gin and vodka – to the impressive line-up of over 200 whiskies!

Here’s Whisky & Spirits Live’s choice of the top 6 cocktails to sip this festive season:

Blind Tiger Mojito

Ingredients

  • 50ml Blind Tiger Gin
  • Fitch & Leedes club soda
  • Mint, lime wedges, syrup

Method

Muddle together mint with the lime wedges, juice and simple syrup in the bottom of a cocktail shaker. Add 50ml Blind Tiger Gin and shake well. Pour into a double old fashioned glass filled with crushed ice. Top with Fitch & Leedes club soda. Garnish & serve.

Scottish Leader Blazer  

Ingredients

  • 50ml Scottish Leader Signature
  • 50ml tea mix
  • 20 ml chocolate syrup
  • 10 ml orange vermouth
  • 10ml lemon juice  
  • Chocolate shavings or nutmeg to garnish 

Method

Tea mix:  Add 2 tablespoons of Lapsang Souchong and 2 tablespoons of honeybush tea to 500ml hot water and 250ml hot milk (or almond milk). Let it steep until cooled down.  Strain the mixture into a suitably sized container and store in the fridge. 

Chocolate syrup:  Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil.  Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.

Orange vermouth:  Pour 500ml red vermouth (Martini or Cinzano) into a sealable jar or container.  Add the skin of 1 orange and seal the jar or container.  Let it steep for 2 days. 

Preparing the cocktail, using the blaze (heat and flame) method (be careful!)

Combine all ingredients in a small pot or metal jug with two handles. Have an extra small pot or metal jug ready. Heat the ingredients to just before boiling point.  Set the mixture alight with a lighter or chef’s torch.  Slowly pour it back and forth from one pot or jug to the next and repeat 6 times.  Extinguish the flame and pour the cocktail in a heatproof tumbler to serve. Garnish with chocolate shavings or nutmeg.

Wixworth Gin The Collins

Ingredients

  • 50ml Wixworth Gin
  • 25ml Lemon juice
  • 25ml Sugar syrup
  • Soda water

Method

Shake Wixworth Gin, lemon juice and sugar in a shaker over ice. Strain into a highball glass filled with ice and top up with soda water. Garnish with a lemon wedge.

Ginifer Cocktail  

                                                                                                         

Ingredients:

  • 37.5ml Ginifer Gin
  • Thick segment of fresh Naartjie
  • Indian tonic water
  • Star-Anise
  • Geranium leaf

Method

Fill a glass with ice, add the Gin, gently squeeze the naartjie over the Gin and drop the naartjie into the glass. Pour the Indian Tonic water over the fruit. Garnish with a single Star-Anise and Geranium leaf.

Buffalo Trace Bourbon Old Fashioned 

Ingredients:

  • 4 dashes of Angostura Bitters
  • 1 sugar cube or tsp of sugar
  • Dash of water
  • 1 orange wheel
  • 50ml Buffalo Trace bourbon whiskey

Method

Place the sugar cube in old fashioned glass and saturate it with bitters. Add a dash of plain water and muddle until it is dissolved. Fill the glass with ice cubes and add whiskey. Garnish with an orange slice.

Ableforth’s RinGinGin

Ingredients:

  • 40ml Bathtub Gin
  • 20ml RinQuinQuin
  • 10ml St Germain Elderflower Liquor

Method

Stir all ingredients over ice until chilled, then strain into a chilled coupe and garnish with an orange zest.

To taste these and many other premium spirits, buy tickets at www.ticketpros.co.za starting from R240. Tickets include a tasting glass, 16 tasting vouchers and a bottle of Consol Glass Still Water. 

Whisky and Spirits Live opens its doors from 8 – 10 November 2017 at the Sandton Convention Centre. 

 

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