The Courier & Advertiser (Perth and Perthshire Edition)
Seasonal tipples
Keep chilly nights at bay with these winterwarming cocktails, writes Susan Welsh
St Andrew’s Day Martini Makes 1
● 20ml Caorunn Gin
● 5ml Old Pulteney 12-year-old
● 25ml Italicus
● 30ml Vermouth Dry
● A slice of pink grapefruit peel Mix the gin, whisky, Italicus and Vermouth in a tall glass.
Squeeze the grapefruit peel to release the oils and add these to the glass.
Pour the contents of the glass into another glass, then back again.
Repeat several times to fully mix the liquids.
Place a chunk of ice in a cocktail coupette glass.
Pour over the mixed liquids. Add a £1 coin-sized disc grapefruit peel and serve.
Ginger lemon old fashioned Makes 1
of
● 45ml Glenmorangie Lasanta
● 7.5ml sweet vermouth
● 5ml gingerbread syrup
● 2 dashes burlesque bitters
● 1 dash lemon bitters
● Lemon peel twist, to garnish Pour everything into a mixing glass, add ice cubes and stir for a few moments.
Strain into a chilled rocks glass, over more ice cubes.
Finally, add a spiralling twist of lemon peel.
Glenfiddich’s Winter Break Makes 1
● 50ml Glenfiddich Fire & Cane
● 40ml sweet red wine
● 20ml red grape juice
● 10ml cinnamon syrup
● 10ml Benedictine liquor
● 2 cloves, 2 star anise and 1 cinnamon stick
● 1 piece of orange peel
Add all the ingredients to a small pan.
Heat for 2minutes over amediumlow heat.
Remove from the heat and let infuse for 1 minute.
Strain and serve into a heatproof mug.
Hold the orange peel with both hands, between your thumb and forefinger.
Twist the peel over the mug to release the oils and let these drop into the drink.
Garnish, if desired, with more star anise and a cinnamon stick.