Of Cock­tail­maker in Che­sham eases you into the week­end

David Hurst

Buckinghamshire Advertiser - - FOOD AND DRINK - Visit us at www.cock­tail­maker for fur­ther ad­vice and tips METHOD­OL­OGY:

clas­sic cock­tail with a long his­tory but whisky is a later part­ner. It is likely its pop­u­lar­ity de­vel­oped in the early 1980s when the grow­ing ar­ray of whiskies be­came more ac­ces­si­ble and the palate of the dis­cern­ing drinker was look­ing for al­ter­na­tive op­tions for their favourite tip­ple. The drink has, over the years, also be­come a popular pre-din­ner cock­tail mainly be­cause of its dry and light qual­i­ties.

Fill a shaker tin with ice and add 2 shots dry gin, ¼ shot sin­gle malt whisky, ½ shot dry ver­mouth; shake and strain into an ice cold mar­tini glass. Add a ‘le­mon knot’ to gar­nish.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.