Whisky Magazine Issue 132
This article is 14 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
For those long dark winter nights
As dusk settles in earlier and the days become a grey glimpse of light for a mere few hours, our thirst for a cocktail to warm our bones becomes more prominent. The long lazy days spent outside enjoying cool glasses of wine, watching the sun set well into the evening are now figments of our imagination. As we dip down into cozy, dark bars lit by flickering candle light, we find our palate leans towards stronger, more spirit-forward cocktails. Whilst whisky is versatile and we enjoy it no matter the season, something smoky is the perfect pairing for those long winter nights.
Three cocktails from our first cocktail book, Experimental Cocktail Club bring forward that smokiness that goes so well with winter time drinking. Chet Bacon, originally from the menu at Prescription Cocktail Club in Paris, combines bacon infused Buffalo Trace with mezcal and barbecue bitters. This is the cocktail for those who are still in the grasp of summer nights, slowly easing into the cooler Autumn evenings. It's a proper southern barbecue in a glass with a big chunk of ice, reminiscent of a summer night in Memphis. The smokiness here comes through the bacon infusion alongside the mezcal and barbecue bitters.
The second cocktail, Salt Fashioned, was created by barman Damien Aries for Experimental Cocktail Club in New York. His love for peaty Islay whiskies shines through in this quick three-ingredient recipe combining Laphroaig, salted maple syrup and apple bitters. The smokiness here clearly c...