Here’s one for anyone with a sweet tooth: Glayva whisky liqueur, which claims to be the best liqueur in the world – I’m not sure I’d go that far (in fact I am sure that I wouldn’t), but it is pretty good! In general liqueur terms I personally prefer the whisk(e)y cream variety, though that could very well be down to the fact that I’ve had far more of it.
The good folk at Glayva were kind enough to send me a sample to review for you guys, so in order to ensure that I did it justice I decided to try it neat, as well as according to the 4 mixer suggestions on their website. The nose, when neat, offers up a warming concoction of zesty citrus – come to think of it, it’s quite similar to how your fingers smell after you’ve peeled a clementine (I know there’s tangerine in it, but it smells more like clementine to me) – along with cloves, herbs and honey. So far, so good! On the palate it is lusciously thick and creamy and the honey, herb and citrus notes are still very much present and dominant, along with a bit of aniseed and… something slightly tangy that I can’t quite put my finger on. A word of warning: it’s very moreish! I’ve heard a lot of people say it’s too sweet – but so far as I’m concerned, that’s the nature of a liqueur.
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Bloody Mary is probably one of the most well-known and loved cocktails in the world – I certainly haven’t come across anyone who hasn’t heard of it, and most people who have tried it seem to take an instant liking to it. There is, however, a way to make it considerably better. Any guesses? Yeah, you got it, replace that most awful of spirits (Vodka, bleh!) with one most wonderful: Whisky! The result is known as a Bloody Scotsman, and it is ruddy tasty!
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Having mainly covered the classic whisky cocktails thus far – Rusty Nail, Whisky Sour, Rob Roy and the like – I thought it was about time that I threw a curveball (the use of an American saying very much intended). While Eggnog is traditionally had in the winter and around Christmas in particular, you can have it any time you darn well fancy, and as it is a favourite of mine, I certainly do. I love the creaminess, and thanks to all the protein-rich egg you can feel good about yourself for having it after a workout (or long walk.. or just a walk.. or after watching a Zumba fitness advert on TV).
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If you’ve ever had meatballs in IKEA, you will have been offered “jam and gravy” or more specifically “lingonberry jam and gravy”. Like me, you may not have had a clue what the heck “lingonberry” actually is. One thing is for sure, though, the Swedes ruddy love the stuff – it seems to me that they have it with just about anything! So far I’ve been served it as an accompaniment to various savoury meals, ice cream and even in a whisky cocktail!
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I was invited to join a few friends for a picnic in the Meadows (a big park area in central Edinburgh) today – cue the coldest day in 3 weeks – and on the way there I nipped in to a newsagent to pick up some beer, and I happened to spot a can of ready mixed Jim Beam Kentucky Bourbon & Cola. I’ve noticed Jack Daniels & Cola popping up in most shops, even Waitrose, but haven’t seen Jim Beam before. Since it was there and I was buying a few bottles of beer anyway, I thought I would give it a go. And since I was trying the Beam, I sort of had to try the Jack as well, wouldn’t you agree?
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While this isn’t a complicated cocktail as such, it may take a bit more work than the others I’ve posted so far. This is due to the fact that you may not be able to find one of the ingredients, Sour Mix, in your local shop and thus would either have to order it online or make it yourself. For the great number of Jack Daniel’s fans out there, though, I’m sure it will be worth it! I personally quite enjoy it (like a Whisky Sour) on a warm summer day.
You’ll need:
- 1 measure Jack Daniels – can be substituted for other sour mash whiskies or Bourbon
- 1 measure Triple Sec – an orange liqueur, if you don’t have/can’t get any, you can use Cointreau
- 1 measure Sour Mix
- 4 measures of Lemonade
- 4-5 cubes of Ice
Method:
Should you have sour mix at hand, all you need to do is put the ice into a Tom Collins glass, add the remaining ingredients and stir gently until combined. Serve with a wedge of lemon. If you don’t have access to sour mix, you’ll need to make some yourself. Fear not, I’ve got a decent recipe for you.
You’ll need:
- 225 grams of Sugar
- 1 pint of water
- 100ml of fresh Lime juice
- 100ml of fresh Lemon juice
- 1 Egg white
Method:
Warm the water slightly; about 40 degrees (just over finger-warm) will do fine, then poor into a suitable glass, jar or bowl for mixing with the other ingredients. Add the sugar and stir until the sugar has dissolved into the water. Once the sugar has dissolved, add the lemon and lime juice and stir thoroughly, then add the egg white and stir further until you’ve got a nice, smooth mixture. Keep any leftovers in a sealed container in the fridge.
