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A Whisky Cocktail Primer Article

By: Mathew Tinkham Click author's name for more of his/her articles

Cocktails represent something that no other drink quite musters. A sort of urbane chic. Cocktails are decadent, indulgent affairs, for social lubrication and general merriment. In this article we'll experience a few excellent whiskies from around the world, and create some classic cocktails. Whisky is, after all, the original cocktail spirit. All of the whiskies in this article are available from the UK online whisky store, Master of Malt.

We start our quest in bourbon country ? the rolling hills of Kentucky. One of the first cocktails first mentioned at the Pendennis Club of Kentucky in the 1880s. The additional ingredients perfectly compliment the rich flavour of bourbon, in this example Woodford Reserve. It is a spicy, smoky bourbon with loads of character. In a tumbler, muddle (mix/mash/crush) a square inch of orange peel with a couple of sugar cubes and a few dashes of bitters (preferably Peychaud's or Angostura). Add a good measure of Woodford Reserve and top with ice and stir for a good minute.

From here we travel to New Orleans and to the great coffee houses of the early 1800s. These establishments of Pre-Prohibition America were essentially bars, where one could enjoy a few fines (Cognac being the order of the day for the Francophiles of The Big Easy) And it was cognac that provided a sturdy base for the Sazerac cocktail - a stirred cocktail with a large measure of spirit, a dash of bitters and a little sugar syrup. These are slowly stirred with ice in a shaker glass, strained into an 'Absinthe-rinsed' tumbler with a lemon twist. Later, during the 1870s, Rye whiskey was employed as Cognac's replacement. Rye is a spicy, full-bodied grain, and the whiskey it proffers is similarly spicy and savoury. Sazerac Rye Whiskey is a consummate spirit, with musty orange peels and spice. This, as the Old Fashioned, involves a flavoursome base, subtly complimented.

With Scotch whisky we often think of peat, the savoury, pungent flavour that gives body to Highland malts, and underpins the sturdy reputation of Southern Islay. To complete the malting process, the partially germinated barley grains are kilned over a fire. Traditionally, peat has proffered fuel for said fire, imparting its tarry, often medicinal and thoroughly unique. With single malt whisky now produced in India, it was not long before a peated offering was afforded to the market, a cask strength expression is available too. Amrut Peated Cask Strength offers peat, with Amrut's house flavours of toffee, malt and fruit. This is a whisky sits harmoniously in an Indian take on the classic Whisky Sour. We need that malt and toffee too, to balance out the citrus and compliment the sweetness. Take a large measure of Amrut Peated, a measure of freshly squeezed lemon juice, and ? of a shot of sugar syrup. Shake well with ice and strain into a cocktail glass. This is a fresh, lip-smacking cocktail.

Where would the Mafia be without a good Manhattan to wash down a day's fish-posting and humorous orange shaping? The Manhattan is a very classy affair, where the fruity, herbal character of sweet red vermouth coerce the spice and musty fruit of rye whiskey. A Scotch alternative is the Rob Roy, named for the famous outlaw, Robert Roy MacGregor. Here a generous measure of Scotch whisky replaces the rye. In this case we'll use a large measure of Glenfarclas 15 Year Old, the juicy sultanas and spicy sherry sit well here, stir with ice, a measure of sweet vermouth and a dash of bitters. Strain into a cocktail glass and garnish with a maraschino cherry. Delicious.

Our final pour was born in the lush, green serenity of the Japanese hillside, in the Vale of Yamazaki, not far from Kyoto. We shall enjoy a fine drop of Yamazaki 12 Year Old, supple and rounded with a little rum spice, and a touch of tangy fruit. This is the most gentle of the five drams, and is best placed in a fresh, delicate cocktail. This is a modern twist on a Mint Julep. The Mint Julep was first

documented in London in 1803 in a book by John Davis. It is cited as a libation of spirit, steeped in mint ?taken by Virginians of a morning?. Bourbon is typically used, but for a light, fresh drink we'll substitute it for our Yamazaki 12. We'll muddle a few fresh mint leaves in a tumbler, add a spot of fine sugar and donate a generous measure of whisky. A dash of fresh apple juice compliments the fruit in the whisky, with a little club soda and ice. A summertime drink, for lawn-based activities.

Each of the aforementioned whisky cocktails is a classic in its own right, and well worth making at home. All of the whiskies used are available, with thousands of others, at the UK online whisky store, Master of Malt. Whisky is such a versatile spirit, and works ever so well in a great number of cocktails.

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About The Author: Mathew Tinkham has been tasting single malt whisky for over 20 years. One of his favourites at the moment is Tomatin Whisky, a single cask single malt whisky.