This cocktail is warm take on the Sazerac, with cardamom, bitters and Luxardo maraschino liqueur.
Spice up the Old Fashioned by bringing in smoke and single malt. This spin on the traditional recipe will make you fall in love with the classic all over again.
Of course Aberlour 12 year is good enough—by far—to stand on its own. Make a highball to open up the premium single malt even more.
You might be surprised by what a splash of soda can add to a premium single malt. Toss in a slice of red apple to enjoy this highball in style.
The mouthwatering mix of spirits in the Rapscallion strike a delicate, delicious balance. The result is proof that fine single malt loves company.
Scotch as complex and rich as Aberlour can elevate almost drink. The Robert Baratheon shows how single malt and vermouth can bring out one another’s strengths.
Making this sous vide G&T by A.J. Schaller at Sterling, Va.’s Culinary Research & Education Academy (CREA), Cuisine Solutions’ research arm, starts with a sous vide tonic syrup. Keeping infusions under 185°F is crucial, says Schaller. “This is the temperature at which the flavor of the volatile oils will change on the fruit and thicken the product,” she says. Starting with room temperature ingredients will also help with a more rapid transfer of flavors, according to Schaller.