Festive Cocktails

’Tis the season for parties! Our Global Brand Ambassador and mixologist extraordinaire, Abi, has created a festive selection of exceptional cocktail and snack pairings using your favourite whiskies. Perfect for parties, or me moments.

Bruichladdich
Chilly Toddy

Getting a little stuffy in that Christmas sweater? Cool down with a chilled variation of the classic Hot Toddy.

Ingredients

40ml Bruichladdich Islay Barley 2014
1x 275ml bottle of Equinox ginger kombucha
10ml lemon juice
1 tbsp spiced honey syrup (Gently heat equal parts honey and water with spices of your choice e.g. cinnamon, cloves, black pepper, orange zest etc.)

Method

Pour 40ml of Bruichladdich Islay Barley over ice
Add 1 tbsp of spiced honey (recipe below)
Add 10ml lemon juice – or a firm squeeze
Pour 1 bottle (275ml) of Equinox ginger kombucha and stir

Suggested Snack Pairings: any aperitivo snack works well here. A few of Abi's favourites are olives, Gildas, cheese and charcuterie.

Port Charlotte
Eggnog

You can’t go wrong with a classic eggnog cocktail during the holidays, but you can certainly make it extra right by giving it a peaty Port Charlotte twist.

Ingredients [serves 6]

400ml Port Charlotte 10
6 Egg yolks
150g Caster sugar
500ml Whole milk
400ml Double cream

Method

Whisk 6 egg yolks with 150g of caster sugar until creamy and almost white
Warm 500ml of whole milk and 400ml of double cream in a pot – take care not to overheat!
Add nutmeg & cinnamon, then whisk
Pour the egg mix in – whilst still whisking
Strain into a bowl and add 400ml of Port Charlotte 10
Serve chilled over ice

Suggested Snack Pairings: salted popcorn, Iberico ham, and salted almonds all make for a great balance – or for a little more sugar, go for Lebkuchen.

Port Charlotte
Eggnog

You can’t go wrong with a classic eggnog cocktail during the holidays, but you can certainly make it extra right by giving it a peaty Port Charlotte twist.

Ingredients [serves 6]

400ml Port Charlotte 10
6 Egg yolks
150g Caster sugar
500ml Whole milk
400ml Double cream

Method

Whisk 6 egg yolks with 150g of caster sugar until creamy and almost white
Warm 500ml of whole milk and 400ml of double cream in a pot – take care not to overheat!
Add nutmeg & cinnamon, then whisk
Pour the egg mix in – whilst still whisking
Strain into a bowl and add 400ml of Port Charlotte 10
Serve chilled over ice

Suggested Snack Pairings: salted popcorn, Iberico ham, and salted almonds all make for a great balance – or for a little more sugar, go for Lebkuchen.

Clementine
Laddie Sour

A combination of two classics, this festive twist on the whisky sour is sure to be a crowd pleaser.

Ingredients

50ml Bruichladdich The Classic Laddie
20ml clementine juice
10ml lemon juice
15ml maple syrup
1 egg (or 2 for more foam)

Method

Pour 50ml of The Classic Laddie into a cocktail shaker
Add:
- 20ml clementine juice
- 10ml lemon juice
- 15ml maple syrup
- Egg white(s)
Shake well then double-strain over ice and garnish with sage

Suggested snack pairing: honey and mustard cocktail sausages make a fine pairing but for an unexpected twist, go with Nice 'N' Spicy Nik Naks.