Discussion
I'm almost ashamed to admit that I'd never had or made one before last night.
Tried a few recipes with a few different malts and ended up with this:
Dissolve a generous teaspoon of manuka honey into a little bit of boiling water.
Add a big dram (probnably 3 standard measures) of Aberlour A'Bunadh batch 20 and top up the glass with hot water.
Add a cinnamon stick and leave for 5 minutes.
Remove cinamon stick, add a big slice of lemon (and give it a squeeze)
Dust some ground nutmeg on top.
Enjoy!
Tried it with:
Lagavulin 16yo
Glenfiddich 15yo
Johnnie Walker green label
Highland Park 12yo
The A'bunadh was amazing, very heavily sherried, sweet and very powerful (about 61% ABV IIRC). Be careful of the batch numbers, some are better than others...
I slept like a log...
Tried a few recipes with a few different malts and ended up with this:
Dissolve a generous teaspoon of manuka honey into a little bit of boiling water.
Add a big dram (probnably 3 standard measures) of Aberlour A'Bunadh batch 20 and top up the glass with hot water.
Add a cinnamon stick and leave for 5 minutes.
Remove cinamon stick, add a big slice of lemon (and give it a squeeze)
Dust some ground nutmeg on top.
Enjoy!
Tried it with:
Lagavulin 16yo
Glenfiddich 15yo
Johnnie Walker green label
Highland Park 12yo
The A'bunadh was amazing, very heavily sherried, sweet and very powerful (about 61% ABV IIRC). Be careful of the batch numbers, some are better than others...
I slept like a log...
lemon studded with cloves though and left in instead of cinammon. Lefty, If you really want to try a cocktail that really suits a peated malt then try this:
Penicillin:
• 2 ounces blended scotch
• 3/4 ounce fresh lemon juice
• 3/4 ounce ginger-honey syrup
• 1/4 ounce Islay scotch
Combine blended scotch, lemon juice and syrup in a shaker, fill with ice and shake well. Strain into an ice-filled rocks glass and float Islay scotch on top.
For ginger-honey syrup (my recipe; chime in if you use something different): combine 1/2 cup honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce or so of peeled, sliced fresh ginger and bring to boil; reduce heat and simmer for 10 minutes. Allow to cool completely; strain.
It's absolutely amazing and I think probably the best cocktail ever created with a peated whisky.
Penicillin:
• 2 ounces blended scotch
• 3/4 ounce fresh lemon juice
• 3/4 ounce ginger-honey syrup
• 1/4 ounce Islay scotch
Combine blended scotch, lemon juice and syrup in a shaker, fill with ice and shake well. Strain into an ice-filled rocks glass and float Islay scotch on top.
For ginger-honey syrup (my recipe; chime in if you use something different): combine 1/2 cup honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce or so of peeled, sliced fresh ginger and bring to boil; reduce heat and simmer for 10 minutes. Allow to cool completely; strain.
It's absolutely amazing and I think probably the best cocktail ever created with a peated whisky.
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