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Taking it Outside (BBQ)
Whisky chef Martine Nouet prepares, and hopes, for some decent summer weather
June 2012, Issue 104, page 56
Techniques to Know
Martine Nouet takes us though another set of do and don'ts for whisky pairings
July 2011, Issue 97, page 62
The Do and Don'ts
Martine Nouet takes us through some essential tips for food pairing
April 2011, Issue 95, page 50
Ice cold in Tokyo
With Japanese bar culture increasingly influencing many of Europe's leading mixologists, so there is no better time to discover some of the unique ways to enjoy the country's whisky too. Neil J. Ridle...
July 2010, Issue 89, page 50
The whispering gallery
Martine Nouet finds the perfect match for the whispering whiskies requires a light hand when seasoning and careful attention in choosing delicate ingredients.
February 2010, Issue 86, page 55
The spice route
Kate Ennis discovers that whisky can be the spice of life
February 2008, Issue 70, page 56
Lighten up (Barbecues)
Whisky can be a great summer drink – and it can work well with the barbecue. Dominic Roskrow gets the big recipe book out
July 2007, Issue 65, page 42
Shaking it up
There is a revolution happening and whisky is at the cutting edge. We find out more
June 2007, Issue 64, page 18
Packing a punch
Ian Wisniewski looks at the story behind this versatile cocktail
November 2006, Issue 60, page 51
Ahead by a neck
Ian Wisniewski saddles up for a challenging cocktail
August 2006, Issue 58, page 48
The world at our feet
Modern whisky cocktails are impacting across the world. Australian drinks writer Naren Young takes a global view
July 2005, Issue 49, page 54
A spicier side of Ireland
Celebrity chef Paul Rankin has always used whiskey in his recipes. Dominic Roskrow took a cooking lesson with him and visited his restaurant, Cayenne
July 2004, Issue 41, page 50
Some like it hot. Some not
Martine Nouet gathers her thoughts and gives a back-to-basics guide to the cooking methods she uses
November 2003, Issue 35, page 44
It's all in the mix
Ian Wisniewski argues that whisky liqueurs have every right to be taken seriously as a drinks category
June 2003, Issue 31, page 34
The French touch
Whisky Magazine's food expert Martine Nouet invites you to try a touch of Scottish fare – in Paris
June 2002, Issue 23, page 56
Magilligan 8 Years Old, Irish Peated Malt
Single Malt - Ireland - 43.00% 7 A lovely, clean, malty, easily drinkable, whisky. The label promises peat, but that is hard to find.
Cadenhead's Invergordon 13 Years Old
Single Grain - Scotland - 67.80% 7 Paler than the Royal Mile version, and drier, too.
Douglas Laing Bladnoch 22 Years Old
Single Malt - Scotland - 50.00% 8 Good balance of the fruity acidity and sweeter juicy notes.
Single Malt - Scotland - 43.00% 7 A lovely dram. Well balanced. Water cuts the edges off. Peaceful.
Whisky Galore Mortlach 1988, Cask Strength
Single Malt - Scotland - 57.90% 7 Good weight of spirit, but needs more from the cask to make it great.
Ichiro's Malt 1990 Queen of Hearts
Single Malt - Japan - 54.00% 7 A well balanced and refreshing dram. Try it with raw fish and ginger in vinegar.
Old Pulteney 15 Years Old, Cask Strength
Single Malt - Scotland - 57.80% 8 A slightly odd melange of flavours and textures...but it works.
Glenfarclas 1984 Plain Hogshead
Single Malt - Scotland - 46.30% 7 That whisky struggles to stand out among a flight of big sherry guys, but it is worth enjoying. Though we could have expected more character from a 27 Years Old whisky.
Scott's Selection Tomatin 1993
Single Malt - Scotland - 56.00% 7 Quite a limited palate, but really pleasant enough.