Around the world tomorrow, a variety of cocktails will be consumed as part of the celebration of World Cocktail Day. But how many of them will be made with Single Malt Scotch?
Single Malt is a Scottish Whisky that has been distilled with the aid of a pot still at a single distillery using malted barley, but for anyone who drinks it, it’s much more than that. For connoisseurs of the liquid, it is a combination of history, age, tradition and flavour.
For everything that Single malt is, there is one thing that you will probably be told that it is not – and that is an appropriate ingredient in a cocktail. But why?
So we asked Ervin Trykowski, Global Single Malt Whisky Ambassador for Diago, why Single Malt is not more commonly used in cocktails and, if we were going to, how it should be done.
So to show the versatility of Single Malt, Trykowski makes for us the rather tropical Carbost Colada to be drunk on the white beaches on the Isle of Skye (but as he points out, just remember to take a jacket …)
- 40ml Talisker 10
- 40ml coco lopez (coconut cream)
- 10ml 1:1 sugar
- 10ml sea buckthorn juice
Shake all ingredients in an ice-filled shaker , then garnish with seaweed sherbet
Seaweed sherbert – 1 part very dried seaweed, 1 part icing sugar, 1 part citric acid