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A Spicy Experience
Elbow deep in rices, spices and whiskie.
April 2013, Issue 111, page 56
Knowing the Classics
Ryan Chetiyawardana looks at Bourbon cocktails
February 2013, Issue 109, page 40
Ian Buxtonlooks at the rise of whisky liqueurs and infusions
October 2012, Issue 107, page 22
Neil Ridley has a few suggestions to get your Manhattan perfect and your Sour really singing
October 2012, Issue 107, page 38
Back to School
Mark Gillespie backs his satchel and reports for assembly
September 2012, Issue 106, page 48
Taking it Outside (BBQ)
Whisky chef Martine Nouet prepares, and hopes, for some decent summer weather
June 2012, Issue 104, page 56
The Flavour Challenge
Commentator, consultant and writer Ian Buxton's latest book 101 World Whiskies to Try Before You Die is released on July 5
June 2012, Issue 104, page 11
The Irish Resurgence
Naren Youngdiscovers how the revival of Irish whiskey is being greeted behind the stick
April 2012, Issue 103, page 32
The Quirks of Quercus
Mark Gillespie looks at American Oak
April 2012, Issue 103, page 18
World Whiskies Awards 2012 Winners Announced
There is a certain joy following the various spirits through this competition and its format. The job of the judges gets progressively harder as the rounds progress and the competition for the winning...
April 2012, Issue 103, page 73
Joe Bates goes back to the spiritual home of the duty-free sector
February 2012, Issue 101, page 39
All Shapes and Sizes
Dave Broom looks at how Japanese oak imparts exotic flavours, and the different cask types used in whisky making.
December 2011, Issue 100, page 64
Three Craft Case Studies
Dave Broom profiles three different companies.
October 2011, Issue 99, page 22
The Cradle of Liberty
Liza Weisstuch take us round her home town.
September 2011, Issue 98, page 46
Up in Smoke
Naren Young looks at some of the exciting things happening behind the stick
July 2011, Issue 97, page 46
Single Malt - Scotland - 59.60% 8 A dark, luxurious, post-prandial whisky from a distillery that is producing an increasing, and impressive range.
Highland Park 1977 Bicentenary Vintage Reserve
Single Malt - Scotland - 46.00% 9 After that voluptuous dinner.
Single Malt - Scotland - 59.60% 8 Darker, drier and more spicily assertive than the earlier version, despite only a slight difference in ages.
Adelphi Linkwood 17 Years Old
Single Malt - Scotland - 64.20% 8 Linkwood always evokes thoughts of sweetmeats, sometimes delicate, on other occasions more robust. This is in the latter mood: down-to-earth sweetness.
Adelphi Glen Grant 1969
Single Malt - Scotland - 52.90% 8 Holds up very well in the middle but the woodiness at the end is overpowering.
Glenturret 15 Years Old
Single Malt - Scotland - 40.00% 8 More luscious, but beautifully balanced. Aperitif?
The Dalmore 12 Years Old
Single Malt - Scotland - 40.00% 8 Said to be married in sherry butts. In this instance, marriage certainly works.
Private Collection Caol Ila 1998 Claret Finish
Single Malt - Scotland - 40.00% 7 The least characterful of the three Caol Ila wood finishes.
Gordon & MacPhail Linkwood 1969
Single Malt - Scotland - 40.00% 7 Linkwood is a lovely whisky, especially in its older incarnations.
Bushmills 21 Years Old
Single Malt - Ireland - 40.00% 7 A delicious whisky. The sweetness and nuttiness of Bushmills whiskey and of Madeira are an enjoyable double-act. The whiskey has to work hard to avoid being upstaged.
Blended - Scotland - 43.00% 8 Much more sherryish than the colour suggests. Sweet. Sponge fingers. I wouldn't have recognised it as a Ballantine's.
Single Malt - Scotland - 51.50% 8 Wood finishes are still fun and may recruit new enthusiasts for malt. Dawn, Dusk, Voyager...this is becoming confusing. Of those three (Port, Bordeaux and Port again), Dawn seems the lightest all-roun...
Maker's Mark Kentucky Straight Bourbon
Bourbon - U.S.A. - 45.00% 8 This famously smooth whisky seems slightly less sweet than I remember, especially in the nose and finish. Better balanced, but perhaps fractionally less distinctive.
Glenmorangie Manager's Choice Port Wood
Single Malt - Scotland - 57.20% 7 Very port-tasting and curiously unrefined. Having robust tastes in food and drink, I loved it. Some might find it lacking in sophistication.
Van Winkle 13 Years Old, Family Reserve Rye
Rye - U.S.A. - 47.80% 8 Showing its age. It seems to have lost a little liveliness but, if you were as rich as this, would you care?
Compass Box Hedonism
Blended Grain - Scotland - 43.00% 8 Someone knows what they are doing. Who would have thought grain whisky could taste so good?
Wild Turkey Rye
Rye - U.S.A. - 50.50% 8 The wildness of 101, tempered with the extra rye, makes for a very distinctive whiskey.
Wild Turkey 17 Years Old
Bourbon - U.S.A. - 50.50% 8 I like this very much, for its complexity and originality. As a bourbon? The useful phrase ‘something else' comes to mind.
Cadenhead's Dumbarton 1969, Sherry Wood
Single Grain - Scotland - 51.20% 8 Bossily buoyant. Loses in delicacy what it gains in flavour and texture. Miles away from the Lowlands.
Blackadder Ben Nevis 1984 Raw Cask
Single Malt - Scotland - 61.20% 7 Extraordinarily red colour. The sweetness is almost overwhelming. The ultimate dessert whisky.
Signatory Caol Ila 1991, Port Wood
Single Malt - Scotland - 46.00% 8 I would like to try this with lamb.
Cooper's Choice Dallas Dhu 1970, 32 Years Old
Single Malt - Scotland - 46.00% 8 Delicious Dallas Dhu does it again. How long can this go on?
The Balvenie PortWood 21 Years Old
Single Malt - Scotland - 40.00% 8 This expression beautifully highlights the qualities of The Balvenie as a whisky that is full of rich flavours yet gentler and less robust than, for example, Glenfarclas or The Macallan.
Single Malt - Japan - 63.00% 7 A huge whisky but overwhelmingly fruity and alcoholic.
Tomintoul 10 Years Old
Single Malt - Scotland - 40.00% 7 Quite a muscular Speysider. The perfect dram to buck you up after a woodland walk mushroom-picking on a cold November day.