Of course, you can always have your whisky neat, on the rocks, or with a splash of water. But if you want to get creative, try a whisky cocktail: from a Dirty Daiquiri to a New York Sour, a Bebinca Flip to a Scofflaw, concoct some of these original drinks for World Whisky Day (on May 15), using some of the world’s most beloved single malts and blends.

We start off with some fruity cocktails using two of Scotland’s most revered single malts from the Moët Hennessy portfolio – the 175-year-old Glenmorangie and Ardberg, from the remote island of Islay.

Glenmorangie - ORANGE MINGLE

ORANGE MINGLE

Glassware: Nick and Nora

Ingredients:
45 ml – Glenmorangie The Original
2 ml – Orange Marmalade
10 ml – Aperol
15 ml – Lemon Juice
10 ml – Orange Juice
25 ml – Egg White
Orange Bitters

Garnish: Edible Flowers

Directions:
Add all ingredients to a shaker and reverse dry shake (first shake it with ice, strain, discard the ice, and shake it again without the ice). Now strain it a second time into a Nick and Nora glass. Garnish with bitters and edible flowers.

Glenmorangie - ORANGE HIGHBALL

THE ORANGE HIGHBALL

Glassware: Highball

Ingredients
50 ml – Glenmorangie Original
50 ml – Soda Water
50 ml – Tonic Water
Orange Wedges

Garnish: Orange Wedge

Directions
Fill a highball with ice and add Glenmorangie. Squeeze on wedge into the glass and then top with soda and tonic Water. Garnish with an orange wedge.

Glenmorngie - A GINGER LEMON - OLD FASHIONED Glenmorangie - The Original

GLENMORANGIE GINGER LEMON

Glassware: Old Fashioned

Ingredients:
50 ml – Glenmorangie Original
7.5 ml – Sweet Vermouth
7.5 ml – Ginger Syrup*
2 Dashes – Angostura Bitters
1 Dash – Orange Bitters
Garnish: Lemon Twist, Crystallized Ginger

Directions:
Add all ingredients to mixing glass filled with ice. Stir until well chilled, strain into an old-fashioned glass with a block of ice. Garnish with a lemon twist and crystallized Ginger.

Ardbeg – Shortie’s Dirty Daiquiri

SHORTIE’S DIRTY DAIQUIRI

Glassware: Coupe

Ingredients
50 ml – Ardbeg 10 Year Old 20 ml – Cloudy Apple Juice 20 ml – Fresh Lime Juice 10 ml – Vanilla Syrup

Directions:
Shake all ingredients over ice before straining into a chilled coupe glass.

Ardbeg - Weird Island Highball

WEIRD ISLAND HIGHBALL

Glassware: Highball

Ingredients:
50 ml – Ardbeg 10 Year Old
20 ml – Strawberry Liqueur
120 ml – Tonic Water

Garnish: Rosemary Sprig and Lime Wedge

Directions:
Fill a highball with ice and add the Ardberg. Pour the strawberry liqueur and then top with soda and tonic Water. Garnish with a rosemary sprig and lime wedge.

Ardbeg - The King' s Last Dram Ardbeg 10 year old

THE KING’S LAST DRAM

Glassware: Tumbler

Ingredients:
50 ml – Ardbeg 10 Years Old
15 ml – Raspberry Syrup
20 ml – Fresh Lemon Juice
10 ml – Egg White
2 Banana Slices
1 Dash – Salt Solution

Garnish: Crispy Bacon

Directions
Dry shake all ingredients before adding ice and shaking again. Strain into a tumbler filled with a block of ice. Garnish with crispy bacon wafer.

Oaksmith - Bebinca Flip

Spirits giant Beam Suntory says that from an appreciation point of view, whisky with 1/3rd water is the perfect serve as it brings out maximum flavour and a beautiful aroma. However, the versatility of whisky can be further explored with these cocktails, using Beam Suntory’s Jim Beam and its first IMFL whisky, Oaksmith.

BEBINCA FLIP
This drink marries the classic Portuguese dessert – the Bebinca – to one of the oldest styles of cocktail families – the flip – to create a luscious drink, much like its Goan counterpart.

Glass: Coupe or cocktail

Ingredients:
50 ml – Oaksmith® Gold
25 ml – Coconut cream 25ml
1 Small egg whole
25 ml – Jaggery Syrup
2 drops Vanilla essence
A pinch of nutmeg powder for garnish

Directions:
Add all the ingredients, except the Oaksmith® Gold and the nutmeg powder, to the shaker and shake it hard, without ice, to emulsify the ingredients and create a froth (this is known as a dry shake). Now add ice, the measure of Oaksmith® Gold and shake the drink once again. Fine strain into a chilled coupe glass. Garnish with a pinch of nutmeg powder.