Bacchus Manhattan

This refreshing take on the Manhattan uses Visciolata del Cardinale cherry wine and acidic verjus, and was created by head bartender at Hotel Eden Rome, Mirko Simonazzi.

Ingredients

50ml Bulleit Rye Whisky

25ml Visciolata del Cardinale

10ml Drapò Vermouth Rosso

10ml Drapò Vermouth Dry

5ml Verjus

2 drops Abbott’s bitter

Garnish

Grapefruit zest

Method

Stir in mixing glass and double strain into a martini glass. Garnish with grapefruit zest.

Tangerine Tipple

This cocktail from The Grill Bar at The Dorchester was created by award-winning senior bartender Lucia Montanelli, It combines fiery whisky with refreshing bergamot, lemon, cranberry and tangerine flavours.

Ingredients

50ml J&B whisky

15ml cranberry juice

15ml lemon juice

15ml Italicus

15ml tangerine syrup

5ml yellow chartreuse

1 egg white

Garnish

Berry dust (try LOOV’s organic berry powder)

Method

Add all the ingredients into a cocktail shaker. Shake without any ice for a few seconds, then add ice cubes to the shaker and continue to shake well.

Strain the cocktail into a coupe glass. Garnish the drink with the berry dust.

J&B Sinatra Sour

J&B Rare is a blended Scotch whisky that combines 42 malt and grain whiskies in one delicious, expertly crafted blend. The Sinatra Sour is inspired by the Rat Pack’s love of J&B whisky.

Ingredients

35ml J&B Rare

10ml lemon juice

10ml sugar syrup

15ml pasteurised egg white

3 dashes Angostura Bitters

Add all of the ingredients to a cocktail shaker with ice. Shake ingredients and fine strain into a chilled coupe glass. Garnish with a cherry or a maraschino cherry if you happen to have a jar in the cupboard.

To make your own sugar syrup, dissolve 300g caster sugar in 150ml water over a low heat. Leave to cool and bottle for future cocktail creations and store in the fridge.

Talisker World Whisky Day Highball

This refreshing version of the highball adds the summery flavours of peach and jasmine to smokey, spicy Talisker 10-Year-Old whisky.

Ingredients

50ml Talisker 10 Year Old

200ml London Essence Peach and Jasmine Soda

A pinch of salt

1 slice of peach

Method

Add Talisker to a glass with ice cubes and add London Essence and Jasmine Soda. Stir, add a pinch of salt and garnish with a slice of peach.

Bulleit Boilermaker

This simple combination of a bourbon-plus-beer-chaser hits the spot every time. 

Ingredients

45ml Bulleit Bourbon

1 bottle of craft beer, such as Hop House

Method

Pour Bulleit into a tasting glass and serve with beer. Enjoy responsibly!

Roe & Coffee

This version of an Irish coffee uses creamy Roe & Coe whisky to delicious effect. 

Ingredients

40ml Roe & Co

60ml freshly brewed Americano coffee

10ml sugar syrup

15ml fresh lightly whipped cream 

Grated nutmeg 

3 coffee beans

Method

Heat an Irish coffee glass with boiling water. Once heated, empty the water and add 60ml of freshly brewed hot coffee along with the syrup, then stir lightly. Pour in 40ml of Roe & Co and layer whipped fresh cream lightly on top. Garnish with 3 coffee beans and a light dusting of grated nutmeg.

Johnnie Walker Ol’ Blue Eyes

Another fitting tribute to one of history’s most famous whisky drinkers, this Frank Sinatra-inspired cocktail updates a classic old fashioned with aromatic sherry. 

Ingredients

40ml Johnnie Walker Blue Label

5ml Pedro Ximénez sherry

5ml sugar syrup

Orange twist

Mint sprig

Method

Stir all ingredients and strain over cubed ice. Garnish with an orange twist and sprig of mint.