Nothing beats a nice whiskey neat.
But, I generally tend to enjoy those when I’m at home. When I’m out and about, I feel like a whisky neat might just be a little too much and a little too easy to overindulge outside the comforts of our home.
So lately I’ve been trying some cocktails. One fun one I’ve discovered is the Moscow Mule, a nice refreshing mix of vodka, ginger beer, and lime.
Here’s another one that has piqued my interest because it involves Scotch whisky, is a fun punch, and a mixture of flavors that sound like they’re really really good. This recipe comes courtesy of a public relations firm that represents Auchentoshan.Pepperdier Christmas Punch
By Masahiro Urushido, New York Bartender (serves 8 – 10)
- 6 oz. Auchentoshan American Oak Single Malt Scotch Whisky (infused with raisins)
- 8 oz. Scottish Breakfast Tea
- 6 oz. Fresh Lemon Juice
- 4 oz. Dubonnet Rouge Aperitif
- 2 oz. Rothman & Winter Orchard Apricot Liqueur
- 1 oz. Lejay Creme de Cassis
- 3 Tbsp Oleo Saccharum
- Sparkling Wine
- Garnish: Rosemary + Cranberries + Orange Slices + Bay Leaves
Mix all ingredients except sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine.
If you’re curious who Masahiro Urushido is – he was bartender at NoMad Hotel in New York and was named Chivas Regal’s first ever Chivas Master back in 2014. He can now be found at The Daily and Saxon + Parole, according to his Facebook profile.
If you make it, let me know how it is!