For the third year running we have asked cocktail king Ryan Chetiyawardana and his team to return and wow us with more of their creations.
After last year’s selection included cocktail customisation through diner condiment bottles, burning incense and an oven baked cask encrusted with salt we can’t wait to see what Ryan comes up with this year.
For the time being here are a few less crazy creations that you can make at home.
Blood and Sand
Ryan says, “An unusual combination, but one that plays to the sherried, smoky sweetness of the whisky. Rich, spicy and sweet- a drink that can stand up to being drunk with food.”
30ml Bowmore Darkest
30ml Orange juice
25ml Grant’s Morello Cherry
25ml Carpano Antica Formula
Shake all ingredients hard, double strain into a chilled cocktail glass. Garnish with a cherry.
Green Spot Sour
Ryan says, “This is a simple, sour style cocktail with an extra zestiness that works to lift the nutty notes from the whiskey. Soft and clean, with a great depth of flavour.”
50ml Green Spot
10ml fresh lemon juice
10ml fresh pink grapefruit juice
25ml egg white
15ml sugar syrup
3 dashes Boker’s bitters
‘Dry shake’ all ingredients without ice then shake with cubed ice and double strain into a chilled cocktail glass. Garnish with an orange twist.
Ryan says, “A perfect drink to demonstrate how whiskey can be an aperitif too. Dry and clean, this drink is perfect before dinner or with some light bites.”
30ml Buffalo Trace
20ml Dry Vermouth
Briskly stir all ingredients over ice and strain into a rocks glass filled with ice. Garnish with a lemon twist.
Ryan says, “Rich, with an orangey waxiness that showcases the Scotch. A subtle bitterness sits underneath to balance the drink out. Perfect for after dinner.”
10ml Domaine de Canton ginger liqueur
1 spoonful orange marmalade
Stir all ingredients in a mixing glass without ice until the marmalade has dissolved. Add ice, stir, double strain into a small chilled glass without ice, garnish with an orange twist.