Whisky maker has a smoky sensation

With summer just around the corner, and today being World Cocktail Day, Benromach Distillery has teamed up with a host of London bartenders to give our favourite cocktails a twist.

Whether you’re looking for a nostalgic throwback, a smoky pairing for barbecue gatherings or a nature-inspired tipple, the recipes below are on-trend and packed with flavour.

NOSTALGIC THROWBACK – KC COLADA

This vibrant highball-style serve incorporates two of Benromach’s most popular single malts alongside a complementary array of fresh, fruity ingredients. Creator Sam Grundy-Glynn, bartender at Bar Swift, said he often combines sherry and peat flavours in whisky cocktails, praising the Benromach 10 Year Old for its skilful balance of both.

Ingredients

● 20ml Benromach 10 Year Old

● 20ml Benromach Contrasts: Peat Smoke

● 20ml Aperol

● 20ml fresh raspberry syrup

● 20ml lime juice

● 40ml Coco Lopez

● 5ml apple cider vinegar

METHOD

Shake and strain over ice. Serve in a highball glass.

INSPIRED BY NATURE – GREEN APPLE AND CEDARWOOD SOUR

An artful combination of two Benromach Contrasts range whiskies creates the base for this green apple and cedarwood sour cocktail. With an enticing emphasis on fresh apple flavours, the partnership between sweet and sour plays out perfectly atop the woody and smoky background. A truly stunning single malt cocktail, designed by Jake Lovell-Hewitt from publiq.london.

Ingredients

● 45ml Benromach Contrasts: Organic

● 5ml Benromach Contrasts: Peat Smoke

● 17.5ml cedar cordial

● 2.5ml apple cider vinegar

● 5ml green apple juice

METHOD

Mix all ingredients together before stirring and straining into a coupette. Serve with lemon zest as garnish.

SMOKY AND SWEET – PEAT GARDEN

This sweet citrussy serve kicks off on a confident zesty note before revealing a hint of lingering peat smoke. Designed by Alex Basile of blackrock.bar, this is a layered and complex serve that is both dramatic and delicious.

Ingredients

● Muddled vanilla pods and lavender buds

● 37ml Benromach Contrasts: Peat Smoke

● 20ml apricot brandy

● 15ml lemon juice

● 7ml maple syrup

METHOD

Serve over ice in a highball glass, top up with soda and stir. Serve with lemon peel/lavender garnish.

KC colada, and above right, green apple and cedarwood sour, and peat garden.