SHARE

Leave it to the mixologists to put a new spin on an old favourite. Whiskey lovers are in for a treat with these two new cocktails by Owen O’Reilly of Sip Exclusive.

In celebration of World Whiskey Day that took place on 20 May, O’Reilly had so much fun developing these cocktails featuring Scottish Leader’s popular Signature blend. 

Blazer (Just in time for winter!)

Serves one

Ingredients

50 ml Scottish Leader Signature

50 ml tea mix

20 ml chocolate syrup

10 ml orange vermouth

10 ml lemon juice

Chocolate shavings or nutmeg to garnish

Method

Special preparations: 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 cool. 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 and 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: 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 (blaze method – be careful!). 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.

Capsicum Snapper

Serves one

Ingredients

50 ml Scottish Leader Signature

50 ml red pepper purée

15 ml chocolate syrup

20 ml tea-infused vermouth

Dash of Toscello ginger bitters

Slice of red pepper to garnish

Method

Red pepper purée: Roast two large red peppers until the skins turn black. Set aside to cool and then scrape or pull the black skin off. Cut the peppers into chunks and add to a blender or food processor. Add 50ml fresh cream, 50ml fresh lemon juice, 1cm fresh chilli, 100ml medium cream sherry, as well as salt and pepper to taste. Blend until smooth and then strain. Set aside.

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 and then strain the mixture into a suitably sized container and store in the fridge.

Tea-infused vermouth: Pour 500ml red vermouth (Martini or Cinzano) into a sealable jar or container.  Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container. Let it steep for 2 days.

Prepare the cocktail: Add all the ingredients to a cocktail shaker filled with ice. Take another empty shaker and roll/pour the mixture (roll/throw method) from one shaker to the next and repeat a few times. Strain and pour the cocktail into a round tumbler or hollow red pepper to serve. Garnish with a slice of red pepper.

Source and images: Sottish Leader

Comments