Making Your Single Malts...Sassy?
According to an article we just found at the Dallas Morning News, bartenders are taking the "only the finest ingredients" trend in cocktail mixing to its logical conclusion and starting to mix cocktails with single malt Scotches. For those not in the know, single malts are most often drunk neat or with a splash of water by purists, and the idea of mixing one into a cocktail is heresy. Maybe it's just our Scots lineage, but we'd have a little trouble using a $100 bottle as a mixer.
However, if it's your bag, baby, we've included their list of Scotches to use after the jump. We pretty much agree with their taste in Scotch, if not their decisions on what to do with it. Plus, click through to the story at Dallas Morning News for recipes for two cocktails - a Rob Roy and a Highlander's Delight. Our guess is you could find similar enjoyment by mixing these up with some blended Scotch, but what do we know?
Ardbeg "Airigh Nam Beist" Islay 1990: A limited release of the remaining stocks of the 1990, "The Beast," as it translates, has a gorgeous nose of dark, smoky peat with loads of toasted almonds, caramel and ripe figs. Then comes a glorious, syrupy mouthful of vanilla and toffee, with a dash of pepper that lingers on the palate.
Dallas Morning News
Glenmorangie Port Wood Finish 12-year: This one has elegant, warm aromas of figs, cinnamon, vanilla and a hint of leather, with fresh flavors of chocolate and cherries and a lush ending laced with sandalwood and vanilla. It's ideal in classic scotch cocktails such as the Rob Roy or Rusty Nail.
Glenfiddich Solera Reserve 15-year: Separate casks of Glenfiddich are aged in bourbon, sherry and new oak, then blended and aged in a large solera vat made of Oregon pine. The result is a whisky chock-full of sweet toffee, cinnamon, nutmeg and dried orange peels on the nose, with a crisp, dry mouthfeel and a long finish of leather, coconut, smoke and dried fruits.
Highland Park 15-year: The 9,000-year-old peat bogs of Orkney give all the Highland Park malts a unique floral note. The 15-year-old is a recent addition to the lineup. It has a burst of sea spray and heather along with caramel and vanilla on the nose, and clean, crisp citrus flavors with an intense ending of smoke, leather and cocoa.
Macallan Fine Oak 15: Macallan Fine Oak single-malts are aged in bourbon and sherry barrels before being blended together. The 15-year-old has bracing aromas of cinnamon, vanilla, roses and pine needles with spicy, rich, nutty flavors and a honey, citrus and toffee ending.
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Posted by Jake Jamieson at February 5, 2007 8:16 AM