Whether you are in the wilderness or at Hobart’s Dark Mofo Festival, with their theme of ‘Within a dark forest’, having drinks that match that feeling of rugged adventuring can make the experience complete.
And this year, Talisker has created two cocktails for the festival and we are lucky enough to have the recipes below.
Talisker is the oldest Single Malt Scotch Whisky distillery made by the sea on the shores of the Isle of Skye, one of the most remote, rugged, yet beautiful landscapes in Scotland.
So it’s no surprise that the brand is yet again returning to add the flavour of their distinct Whiskey to Dark Mofo this month.
With a sea-salty nose and its peaty, sweet and smoky character, not to mention it’s peppery finish, the taste of Talisker can instantly connect you to a more rugged environment.
This connection celebrates the Whisky’s Scottish home, but also the windswept landscape of Tasmania itself, inspiring adventure- seekers to connect to the wilderness and share stories and a Talisker whisky around the campfire.
This year at Dark Mofo festival-goers can enjoy Talisker’s twist on winter drinks, created especially for the Festival including the Talisker Campfire Hot Chocolate and the Talisker Spiced Hot Toddy – made with Talisker 10 Year Old, honey, lemon, spices, and topped with gum leaves for a uniquely Australian twist, paired perfectly with a tasty Tasmanian blue cheese jaffle.
If you are going to the festival, the brand will have two immersive bar experiences – The Talisker Wilderness Bar on the Dark Path and The Talisker Winter Feast Bar. The brand is also encouraging fellow adventure seekers to get outdoors and enjoy the most of Tasmania’s rugged coast, curating a guide of five experiences that allow them to disconnect with the daily grind and reconnect with nature’s elements.
The experiences include Satellite Island, Bruny Island, Aurora Australis on Seven Mile Beach, Wild beach bonfire feast on Redbill Beach, as well as Dark Mofo itself.
For more information about the Dark Mofo festival visit www.darkmofo.net.au.
The Talisker Wilderness Bar, Dark Path Friday 14–Sunday 16 June, 5–10pm Wednesday 19–Sunday 23 June, 5–10pm
The Talisker Winter Feast Bar Friday 14 + Saturday 15 June, 4–11pm Sunday 16 June, 4–10pm Wednesday 19 June, 4–10pm Thursday 20 June, 4–10pm Friday 21 + Saturday 22 June, 4–11pm Sunday 23 June, 4–10pm
Talisker Hot Chocolate – serves one
Made with Talisker 10 Year Old or Skye or Port Ruighe milk, dark chocolate powder, sugar syrup and finished with a toasted marshmallow.
50ml Talisker 10 Year Old or Skye or Port Ruighe
125ml Milk (dairy or oat milk)
2x Tbsp Dark chocolate powder
10ml Sugar syrup
Garnish: Large Marshmallow, toasted
Add all ingredients to a milk frothing jug, heat/stretch the milk and pour into a mug, top with the marshmallow to serve
Talisker Spiced Hot Toddy – serves four
Made with Talisker 10 Year Old, honey, lemon, mead, topped with gum leaves for a uniquely Australian twist.
120ml Talisker 10 Year Old Scotch Whisky
60ml freshly squeezed lemon juice
½ cup water
500ml Bee Mead (available at Dan Murphy’s)
1 bay leaf
1 cinnamon quill
1 star anise
Nutmeg, for garnish (optional)
Heat honey, lemon juice, water, mead and spices in a pot. Bring to the boil and let simmer for ten minutes. Add 30ml of Talisker into four pre-heated mugs, and strain in the mixture. Garnish with a little nutmeg and top with gum leaves.