May 14, 2020 – Have you noticed the acronym for Shelter In Place is SIP — so let’s do it on Saturday to mark World Whisk(e)y Day. Crank up FaceTime or Zoom or hang over the back fence and mellow out with something from Scotland, or the USA/Japan/Canada – even Australia, which is making delicious craft whisky these days.
Here are a couple of cocktail recipes for inspiration. The first one, The Exene comes from New York State’s Hudson Whiskey using their Baby Bourbon and we like how David Powell, their Brand Ambassador, offers three different ways to serve it. All three are shown in the accompanying photo.
The second recipe comes from Monkey Shoulderone of our favorite Scotch whiskies for cocktails.
by Hudson Whiskey Brand Ambassador David Powell – Three Different Ways@blahsquiat
1.5 parts Hudson Baby Bourbon
1 part Aperol aperitif
0.5 part fresh lemon juice
0.5 part honey syrup
Half-dropper of Bittermens Elemakule Tiki Bitters (comes in dropper format—2 dashes if decanted into dasher bottle)
Method: Add ingredients to shaker with ice, and shake to chill.
CENTER: shaken with egg white or .75 oz aquafaba (chickpea water), strained into cocktail glass, and garnished with lemon twist
LEFT: strained over ice and topped with soda and garnished with lemon wedge
RIGHT: strained over the rocks and garnished with lemon wedge & cherry
by Anna Mains, Monkey Shoulder Brand Ambassador@annamains
2 parts Monkey Shoulder Scotch Whisky
¾ part fresh lemon juice
¼ part honey-ginger syrup*
¼ part Islay Scotch – floated
Candied ginger garnish
Method: Combine first three ingredients, shake and strain over fresh ice. Float Islay Scotch and garnish with candied ginger.
* Ginger-honey syrup: Combine 3 parts honey to 1 part (hot) water and 1 part sugar.
Stir until honey and sugar are fully dissolved. Add 3 parts freshly extracted ginger juice.