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.
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