Lift your Spirits

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.

Lifestyle Insider 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.

Lifestyle Insider 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.

Lifestyle Insider Glenmorngie - A GINGER LEMON - OLD FASHIONED Lifestyle Insider 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.

Lifestyle Insider 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.

Lifestyle Insider 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.

Lifestyle Insider Ardbeg - The King' s Last Dram Lifestyle Insider 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.

Lifestyle Insider 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.

Lifestyle Insider Oaksmith - Patrao’s Siesta

PATRAO’S SIESTA
If you’re ever walking down the quaint streets in the ‘Portuguese’ parts of Panjim, it’ll be hard to miss a Patrao – the local word for landlord or boss – perhaps grabbing an afternoon siesta. Some of Goa’s most endearing sights are made up of brightly coloured buildings with red roofs, reminiscent of Portuguese influences in its local architecture. The drink will have two distinct colours – yellow and red – to represent the colours of a typical Goan villa.

Glass: Old Fashioned glass

Ingredients:
50 ml – Oaksmith® Gold
10 ml – Goan Port wine
20 ml – Passion fruit pulp 20ml
30 ml – Orange juice 30ml
Ice

Directions:
Shake all the ingredients except the port wine, together in a shaker full of ice and strain over one big piece of ice in an Old Fashioned glass. Now gently pour the port wine over a spoon on the top of the drink so that it floats, creating a red layer on top.

Lifestyle Insider Jim Beam - New York Sour Lifestyle Insider Jim Beam White

THE NEW YORK SOUR
The idea to infuse a fruity red wine into a whisky sour (this one features Jim Beam, the world’s number one selling bourbon, made from a treasured family recipe by the Beam family of distillers, over the last 200 years), and that’s what makes this cocktail so special.

Glass: Rocks

Ingredients:
50 ml – Jim Beam
20 ml – Red Wine to Float
30 ml – Orange Juice
20 ml – Sugar Syrup
20 ml – Lemon Juice
Ice

Directions:
Combine all the ingredients in a cocktail shaker (minus the wine), shake and strain into the glass. For the bright red colour, gently pour the red wine on the back of a spoon held just above the drink’s surface so that it floats on top.

Lifestyle Insider Jim Beam - Claremont Club

CLAREMONT CLUB
This cocktail uses Jim Beam, Cinnamon syrup, egg white, and raspberries, where available

Glass: Coupe or Cocktail

Ingredients:
50 ml – Jim Beam
2 bar spoons Raspberry Puree
10 ml – Cinnamon Syrup
10 ml – Sugar Syrup
25 ml – Lime Juice
½ Egg White

Garnish: Mint Leaf

Directions:
Put all the ingredients in a cocktail shaker, shake, and strain into a coupe. Garnish with a mint leaf and fresh raspberries on a cocktail skewer, if available.

Lifestyle Insider Glenfiddich India Brand Ambassador Angad Singh Gandhi

And from Glenfiddich’s Brand Ambassador Angad Singh Gandhi, try these two recipes using the world’s most awarded single malt whisky.

Lifestyle Insider Glenfiddich Scofflaw

GLENFIDDICH SCOFFLAW
This is a drink named after the term for those who clandestinely sipped a spirit during the Prohibition era, and debuted in Paris in the 1920s.

Glassware: Coupe

Ingredients:
45 ml – Glenfiddich IPA (craft single malt)
10 ml – Grenadine
22 ml – Lime Juice
20 ml – Dry Vermouth
2-3 dashes Angostura Aromatic Bitters

Garnish: Orange peel

Directions: Add the whisky, Grenadine, lime juice, dry Vermouth and bitters into a cocktail shaker. Shake all the ingredients for about 10-15 seconds. Double strain into an Coupe glass. Garnish with an orange peel.

Lifestyle Insider Glenfiddich Scotch and Schnapps

GLENFIDDICH SCOTCH AND SCHNAPPS
This one is deliciously sweet, and proves how well the Glenfiddich pairs with Schnapps.

Glassware: Highball

Ingredients:
50 ml – of Glenfiddich 12 Year Old
30 ml – Peach Schnapps
Sparkling water

Garnish: Orange wedge

Instructions:
Pour whisky and Peach Schnapps into a tall glass. Add a few cubes of ice into the glass and top it up with clear sparkling water. Give it a nice stir and garnish with an orange wedge (squeeze slightly).

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Priya Kumari Rana

Lifestyle Insider is a kind of junction point, connecting people with diverse interests that touch on the more luxurious aspects of lifestyle – fashion, design, travel, food and spirits, art, watches and jewellery, cars, yachts, and aviation, and technology. People today don’t fit into boxes and categories. In our individual ways, we are interested in diverse themes, products, and the challenges that face our world today. You will judge how well this effort of mine caters to your passions and proclivities.

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A bit about me:
A luxury and fashion journalist with 25 years of experience in publishing and magazine journalism, I have edited some of India’s top fashion and luxury magazines. I got my BA in Comparative Literature from UC Berkeley, and went on to receive my Master’s in English and French from the University of Strasbourg, France. I have also studied German and Film. I live in Gurugram, India, and look forward to once again exploring our world with a new-found freedom.

Priya Kumari Rana

Founder and Editor
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