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.
50ml Bulleit Rye Whisky
25ml Visciolata del Cardinale
10ml Drapò Vermouth Rosso
10ml Drapò Vermouth Dry
2 drops Abbott’s bitter
Stir in mixing glass and double strain into a martini glass. Garnish with grapefruit zest.
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.
50ml J&B whisky
15ml cranberry juice
15ml lemon juice
15ml tangerine syrup
5ml yellow chartreuse
1 egg white
Berry dust (try LOOV’s organic berry powder)
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.
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.
50ml Talisker 10 Year Old
A pinch of salt
1 slice of peach
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.
This simple combination of a bourbon-plus-beer-chaser hits the spot every time.
45ml Bulleit Bourbon
1 bottle of craft beer, such as Hop House
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.
40ml Roe & Co
60ml freshly brewed Americano coffee
10ml sugar syrup
15ml fresh lightly whipped cream
3 coffee beans
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.
40ml Johnnie Walker Blue Label
5ml Pedro Ximénez sherry
5ml sugar syrup
Stir all ingredients and strain over cubed ice. Garnish with an orange twist and sprig of mint.