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Well what do you know? Tatler says whisky is one of 2018’s trendiest drinks, and rightly so! 

In an article published recently, Tatler not only anointed whisky as one of 2018’s trendiest drinks, but the G&T, Negronis, tequila and Champagne also made the cut, with Rosé, Elderflower, Cucumber and Aperol spritz being ‘barred’ from Tatler’s bar tabs, which I cannot help but agree with.

Given that gin is the in-drink for near enough everyone, I’m always interested in the popularity of whisky, especially when such a renowned lifestyle and ‘social bible’ as Tatler takes the time to take an interest in this fine spirit that us GreatDrammers love in all manner of different ways; neat, with soda, with water, with coke, in cocktails, with ginger and whatever else we feel like at the time.

Noting that Negronis are on the ’Tatler’s Trendiest Tipples’ list, I thought I’d share with you how I like to enjoy a Negroni, and want you to let me know in the comments below how you take yours. 

This came to me whilst I was in Bramble, the famed and fabulous bar in Edinburgh last year with my favourite clients as not only do I love a Negroni as it is traditionally served (one part Gin – my preference for this is Electric Spirit Co.’s Achroous Gin, one part Sweet Red Vermouth and one part Campari) which is a punchy cocktail at the best of time, but whilst in Bramble I decided to try something powerful, something brutal, something bordering on beastial.

Thus, the GreatDrams Negroni was born, consisting of: 

One part (35ml) Ardbeg 10 Year Old Single Malt Scotch
One part (35ml) Sweet Red Vermouth
One part (35ml) Campari

The method is easy; either add to a cocktail shaker and shake, training over ice, or if you do not have one to hand – as sometimes there just isn’t one ready and waiting – I just add all three components to a glass full of ice and stir for 75 seconds, finally adding orange peel, charring it if you feel like a little bit more theatre.

I’m sure others have done this simple twice on the Negroni before, so will not claim it as an original, but at that moment in time it was to me, to us and to those around us.

Since then I’ve played around a bit, primarily using unexpected whiskies in traditional whisky cocktails, as is also a strong trend in this fine spirit including…

The Smoky GreatDrams Old Fashioned, which is like the classic, but made using premium Islay single malt Laphroaig 10 Year Old, which I make thus:

1. Fill a tumbler with ice, a teaspoon of brown caster sugar and 10ml of Laphroaig 10 Year Old
2. Stir and crush the sugar until it becomes paste, this is the ‘proper’ way to make sugar syrup
3. Add 25ml Laphroaig 10 Year Old and keep stirring for about a minute
4. Add 5 – 10 drops of Aromatic bitters to taste and keep stirring for about 45 seconds
5. Add 25ml Laphroaig 10 Year Old, five drops of orange bitters and a slice of orange peel
6. Serve

One twist on this twist I like to do is to sub out about the first 25ml of Laphroaig 10 Year Old for a new make / white whiskey of your choice as it really adds another level of punch.

Go forth GreatDrammers and celebrate… we are not only on trend, but there are so many options by which to enjoy our favourite spirit. Let me know below how you play with classics and cocktails using your favourite single malt whiskies.

One Response

  1. decanters

    Yes, My opinion is also same like Tatler, In our country Whisky imports 30% extra in last 4 months. And its sale purchase extended more than last year. So I also agreed with Tattler 100%. He’s right for whisky reviews. They got best reports and great knowledge to define anything so They are great.

    Reply

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