There is no better way to celebrate World Whisk(ea)y Day than with a dram or two of your favourite but that doesn’t necessarily need to be only served straight or on the rocks, it can also be in cocktail form.
Australian Cocktail Month which is being held all this month in Sydney, Melbourne, Adelaide & Brisbane, is showing off what some of the countries best bartenders can do with the spirit and has shared some recipes that you can make at home.
Glenfiddich Spritz – The Duke of Clarence – Sydney
- 50ml Glenfiddich 12 Whisky
- 10ml Crawley’s Simple Syrup Co – Ginger
- 20ml Lemon Juice
- 20ml Cream
- 20ml Whites
- Top with Hibiscus Soda
Shake all ingredients with ice, strain into an ice-filled highball glass and then top with soda
Woodford Julep – Banks Street Social – Adelaide
- 30ml Woodford Reserve Select Bourbon Whiskey
- 15ml Crawley’s Simple Syrup Co – Falernum
- 10ml Sugar syrup
- 2 wedges of lime
- handful of mint
Add all ingredients into a Julep cup, gently muddle mint and lime, stir to combine, top with crushed ice and mint garnish
Hibiscus Highball – Suzie Wong – Adelaide
- 50ml Monkey Shoulder Whisky
- 15ml Monin Syrups – Hibiscus
- 10ml Lemon Juice
- Top with Fever-Tree Yuzu Soda
Mix all ingredients in the highball glass with ice, top up with Yuzu soda Garnish with orange twist and hibiscus flower.
For more information, go to australiancocktailmonth.com.au