Saw this in today’s World Whisky Day Scotsman Food and Drink section and thought I would capture for posterity and future use.
It’s world whisky day on Saturday the 15 May, so we’ve put together a list of incredible whisky cocktails to showcase the versatility of this liquid gold.
By Charlotte Davies, Head Sommelier at The Three Chimneys Restaurant
Whilst a negroni is traditionally made with gin and not whisky, we make an exception for this particular dram.
The Isle of Raasay is the Isle of Skye’s neighbouring island, just a short trip over on the ferry.
The Isle of Raasay whisky is matured in first fill Tennessee whiskey barrels and finished in first field Bordeaux red wine barrels; the whisky used in this recipe is a limited edition first release. Its lightly peated and its rich dark fruit flavours work perfectly with the bitter orange Campari and red vermouth.
- 25ml Campari
- 25ml Antica Formula
- 25ml Isle of Raasay Hebridean Single Malt (Inaugural Release – 2020)
- Fill an old fashioned glass or rocks glass with ice to chill.
- To a mixing glass, add the Antica Formula, Campari & Whisky.
- Fill the mixing glass with ice and begin to stir.
- As the ingredients are mixed and start to incorporate, add a few extra ice cubes and continue to stir.
- Fine strain with a hawthorn strainer and mesh over fresh ice in the rocks glass.
- Garnish with a twist of orange peel, twisted over the glass to create an orange mist. Repeat steps 1-6 as necessary