Well a lock down fad has turned into a regular weekly event with Leonie. Leonie has even met new friend(s) , inc Aileen Thomson a local neighbour, and does an open water swim twice a week. This week we will be at Raasay Distillery and will pop into North Bay again – be warned  it will be early, and we will be with the seals, so look out on Wednesday morning for the Blog update.

Open Water Bill

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. 

Highlander’s Negroni 

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.

Serves 1

Ingredients:

• 25ml Campari
• 25ml Antica Formula 
• 25ml Isle of Raasay Hebridean Single Malt (Inaugural Release – 2020) 

Method:

1. Fill an old fashioned glass or rocks glass with ice to chill.
2. To a mixing glass, add the Antica Formula, Campari & Whisky.
3. Fill the mixing glass with ice and begin to stir.
4. As the ingredients are mixed and start to incorporate, add a few extra ice cubes and continue to stir.
5. Fine strain with a hawthorn strainer and mesh over fresh ice in the rocks glass.
6. Garnish with a twist of orange peel, twisted over the glass to create an orange mist. Repeat steps 1-6 as necessary