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Cocktails represent something that no other drink quite musters. A sort of urbane chic. Cocktails are decadent, indulgent affairs, for social lubrication and general merriment. In this article we'll experience a few excellent whiskies from around the world, and create some classic cocktails. Whisky is, after all, the original cocktail spirit. All of the whiskies in this article are available from the UK online whisky store, Master of Malt. We start our quest in bourbon country ? the rolling hills of Kentucky. One of the first cocktails first mentioned at the Pendennis Club of Kentucky in the 1880s. The additional ingredients perfectly compliment the rich flavour of bourbon, in this example Woodford Reserve. It is a spicy, smoky bourbon with loads of character. In a tumbler, muddle (mix/mash/crush) a square inch of orange peel with a couple of sugar cubes and a few dashes of bitters (preferably Peychaud's or Angostura). Add a good measure of Woodford Reserve and top with ice and stir for a good minute. From here we travel to New Orleans and to the great coffee houses of the early 1800s. These establishments of Pre-Prohibition America were essentially bars, where one could enjoy a few fines (Cognac being the order of the day for the Francophiles of The Big Easy) And it was cognac that provided a sturdy base for the Sazerac cocktail - a stirred cocktail with a large measure of spirit, a dash of bitters and a little sugar syrup. These are slowly stirred with ice in a shaker glass, strained into an 'Absinthe-rinsed' tumbler with a lemon twist. Later, during the 1870s, Rye whiskey was employed as Cognac's replacement. Rye is a spicy, full-bodied grain, and the whiskey it proffers is similarly spicy and savoury. Sazerac Rye Whiskey is a consummate spirit, with musty orange peels and spice. This, as the Old Fashioned, involves a flavoursome base, subtly complimented. Peat is a flavour most often associated Scotch whisky, its pungent, savoury flavours are unmistakable. In a classic cocktail like a whisky sour, a little peat can go a long way, bringing a new dimension to the fold. Whilst we travel the world we shall stop off in India, at the Amrut distillery, using a little of their Amrut Peated Cask Strength single malt. It's malty and fruity with a nice peaty backbone. A large measure of this, shaken with a shot of fresh lemon juice and ? shot of sugar syrup. Shaken with ice and strained into a cocktail glass, it's fresh and fruity, with those tarry peaty notes complimenting the tart citrus. The Manhattan is a classy concoction, it is whisky in a three piece. The drink was stirred first at the Manhattan Club of New York during the early 1780s. It was created for Winston Churchill's mother, Lady Randolph Churchill, for a banquet honouring presidential candidate Samuel J Tilden. A good measure of whiskey, a small measure of sweet vermouth and a dash of bitters are stirred with ice and strained into a cocktail glass, garnish with a Maraschino cherry. The Rob Roy is Scotland's answer, named for the notorious Robert Roy MacGregor, 'Scotland's Robin Hood'. Here, Scotch replaces the rye whiskey as a base. I suggest a Glenfarclas 15 Year Old, for its rich, creamy body, honey nut and juicy sherry notes. The result is a thick, fruity cocktail destined for slow appreciation and Italian Americans with affected accents. Our final pour was born in the lush, green serenity of the Japanese hillside, in the Vale of Yamazaki, not far from Kyoto. We shall enjoy a fine drop of Yamazaki 12 Year Old, supple and rounded with a little rum spice, and a touch of tangy fruit. This is the most gentle of the five drams, and is best placed in a fresh, delicate cocktail. This is a modern twist on a Mint Julep. The Mint Julep was first So there you have a few delicious cocktails, created with a selection of superb whiskies from around the world. If you want to try any of these for yourself, you'll find every whisky in this article, along with several thousand more, at the UK online whisky store ? Master of Malt. Whisky based drinks were among the very first cocktails, and they have remained popular, particularly now with their resurgence. Each of the aforementioned whisky cocktails is a classic in its own right, and well worth making at home. All of the whiskies used are available, with thousands of others, at the UK online whisky store, Master of Malt. Whisky is such a versatile spirit, and works ever so well in a great number of cocktails.
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Tyrone Nodal has been tasting single malt whisky for over 20 years. One of his favourites at the moment is Tomatin Whisky, a single cask single malt whisky.
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