Ballantine's Cocktails

Mar 29, 2018


Ballantine's Cocktails
Whisky is a surprisingly versatile spirit, and that’s beautifully showcased here in this range of Ballantine’s 12 Year Old cocktails...

Whisky is a surprisingly versatile spirit, and that’s beautifully showcased here in this range of Ballantine’s 12 Year Old cocktails, where whisky has been used in classic drinks traditionally served with other spirits, such as cognac or bourbon. Of course, there are some old favourite classic whisky cocktails here too. These sophisticated drinks are slightly more complicated to make, requiring a little bit more experience from the home bartender – you’ll need to be au fait with muddling (crushing fruits, herbs and spices), shaking (we’d recommend you use a three-piece shaker rather than a Boston glass and tin, as a professional bartender might) and an understanding of how you can add extra flavours by rinsing a glass with alcohol and discarding it before you pour your cocktail into it. Take note too that these are shorter, stronger, stiffer drinks, so are probably for more experienced whisky drinkers. But what these classic twists have in common is that they show the full range of flavours that Ballantine’s 12 Year Old can complement. Mint, anise, fig, passion fruit, ginger, apple, cherry and grapefruit, all of which are used in the drinks themselves, while we’ve also suggested food pairings from prosciutto to foie gras, salmon gravalax and even mini hamburgers. That all adds up to some classic cocktails that are ideal for that special occasion.

Spiced Julep
Muddle a nail of fresh ginger with one bar spoon of caster sugar and drop in 8-10 mint leaves into a Julep mug
Pour 25ml of Ballantine’s 12 Year Old, 6.25ml of vanilla sugar and crushed ice
Stir well using the flat end of the cocktail spoon.
Repeat process of adding 25ml of Ballantine’s 12 Year Old, 6.25ml of vanilla sugar and crushed ice
Stir vigorously, ensuring that the liquid and ice are evenly distributed
Rim the Julep mug with fresh mint and ginger and top with crushed ice
Garnish with a sprig of mint and a slice of fresh ginger

 

Sazerac
Prepare serving glass by filling it with crushed ice and two bars spoons of absinthe and water
Pour 50ml of Ballantine’s 12 Year Old, 3-4 drops of Peychaud bitters and two bar spoons of sugar syrup into a Boston shaker tin.
Add ice and shake the contents
Discharge contents of serving glass (absinthe, water, ice) and strain mixture from the Boston shaker tin into the emptied glass

 
“Discharge contents of serving glass (absinthe, water, ice) and strain mixture from the Boston shaker tin into the emptied glass”

Old Fashioned

Place two sugar cubes into a rocks glass and then drizzle over 3-4 drops of Angostura bitters 

Add 12.5ml of fig liqueur and muddle the mixture together with the back of the bar spoon
Pour 12.5ml of Ballantine’s 12 Year Old into the glass, add ice cubes and stir for one minute with a bar spoon
Repeat this process four times in total, adding ice and 12.5ml of Ballantine’s 12 Year Old to the glass and stir for one minute each time until the entire 50ml measure has been poured into the glass

 
“Place two sugar cubes into a rocks glass and then drizzle over 3-4 drops of Angostura bitters”
Whisky Sour
Pour 50ml of Ballantine’s 12 Year Old into a Boston shaker glass 

Add 20ml of sugar syrup, 35ml of passion fruit purée, 3-4 drops of Angostura bittersand half of the passion fruit
Shake mixture vigorously for 15 seconds and strain intoa rocks glass over ice
Garnish with passion fruit

Apple Mac
Pour 25ml of Ballantine’s 12 Year Old into a Boston shaker glass with ice
Add 12.5ml of ginger wine and 12.5ml of apple liqueur, squeeze a lime wedge into the mixture and shake for around 15 seconds
Strain and empty into a wine glass filled with ice
Top with ginger ale Stir and garnish with ginger root strings

Rob Roy

Chill martini glass or champagne coupe with crushed ice 

Pour 50ml of Ballantine’s 12 Year OId into a Boston shaker tin
Add 12.5ml of dry vermouth, 5ml of cherry brandy liqueur, add ice cubes and stir for 30 seconds
Strain contents into the chilled glass and garnish with a grapefruit twist


 
  

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