Benromach Single Malt Whisky Cocktails
Friends of Benromach will already know that, through our whisky, we aim to preserve the taste of classic Speyside single malts. Our commitment to tradition, handmade production and quality ingredients does not stop us from keeping an eye on the present, or the future.
One thing we have seen growing in popularity among our community is the enjoyment of whisky cocktails. These range from familiar favourites and household names, to avant-garde concoctions dreamt up by contemporary creators as they push at the boundaries of whisky mixology.
With a profile of rich fruits and sweet Sherry, a beautiful cereal maltiness and a light touch of smoke, the complex flavour of Benromach’s single malts translate wonderfully into whisky cocktails.
The Old Fashioned
The Old Fashioned is one of the best cocktails for serving your favourite single malt in a new, refreshing way without significantly changing the taste.
In its early days, back in the early 1800s, this cocktail was referred to as the ‘Whiskey Cocktail’, a name implying that there were not many whisky/whiskey cocktails around at the time. As cocktails began to grow in popularity, bartenders began evolving the recipe, exploring new mixes, garnishes and means of presentation. By the 1840s, if you wanted the drink as it used to be then you would have to order an old-fashioned Whisky Cocktail, thus giving rise to the Old Fashioned as we know it today.
Ingredients
50ml of Benromach 10 Year Old
2 dashes chocolate bitters
12.5ml simple syrup
Method
Half-fill a chilled stirring glass with ice then pour in the Benromach 10 Year Old, syrup and bitters.
Stir the ingredients until chilled and well mixed.
Fill a tumbler with ice. A single large ice block works best.
Strain Your liquid into the ice-filled glass.
Garnish with a twisted slice of flamed orange, and enjoy!
Some believe a single malt is just too good for a cocktail, tainting the purity of the liquid, but the trick when using a Benromach in a cocktail is to deliver a combination that magnifies the depth of flavours rather than drowning them out with a mixer.
Keith Cruickshank
Benromach Distillery Manager
Pineapple & Tarragon Whisky Sour
Earlier this year, Benromach hosted an exclusive whisky cocktail masterclass as part of the celebrations for our Firsthand campaign. Guests at the event, held at Glasgow Print Studio, were treated to a tutorial on how to mix a Toasted Pineapple and Tarragon Whisky Sour, designed and demonstrated by the team at Summerhall Drinks Lab.
Our single malt of choice for this beautiful blend was the Benromach Contrasts: Organic. UK Soil Association accredited from start to finish, our Organic whisky is matured in Virgin American Oak and gives sweet, malty notes with creamy pepper, banana, coffee and cocoa flavours.
The fresh tarragon and the grassy notes from the pineapple skin enhanced the ‘greener’ flavours of the whisky, and the caramelised pineapple and black pepper perfectly complimented the richer notes. Chocolate and spice from the mole bitters provided a lovely texture from the foamer (a vegan alternative to egg white) rounded off a wonderful twist on a classic whisky sour.
Ingredients
50ml Benromach Contrasts: Organic
25ml fresh lemon juice
20ml Pineapple & Tarragon syrup*
2 dashes Bittermens Xocalotl Mole bitters
1 dash Ms Betters Bitters Miraculous Foamer
Method
Shake all ingredients with ice, then strain liquid back into shaker and dump ice into old fashioned glass. Shake again with no ice then pour into glass with ice. Garnish with chunk of grilled pineapple and tarragon sprig.
*Syrup
Combine brown sugar, water and cracked black pepper. Top and tail a small pineapple, remove the skin to use later and cut into spears. Glaze with sugar & pepper and grill for 10 minutes or until golden brown.
Meanwhile, combine 400ml boiling water and 400g granulated sugar in a pot and stir until dissolved. Heat gently and add one packet (20g) of fresh tarragon and the pineapple skin. Add grilled pineapple when ready and allow to simmer for 10 minutes.
Remove from heat and allow to cool. Strain all solids out using fine strainer and mesh/chinois, bottle and store in fridge for up to a week. Yields approx. 650ml of syrup.
