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.
You don’t need to overthink things when you’re working with fresh, high quality ingredients, like fresh pressed apple juice and fine single malt whisky. The Horseapple is greater than the sum of its parts.
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.
This cocktail by Alex Day and Devon Tarby at The Normandie Club in Los Angeles employs bourbon cooked sous vide for two hours along with toasted coconut flakes—a much quicker and intense infusion than you’d get by simply adding a handful of flakes to the bottle and shaking it periodically for a few days.
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.
At new Chicago restaurant Fat Baby Tacos, mezcal stands in for tequila and fresh-squeezed grapefruit juice, with simple syrup and club soda forming the grapefruit-soda-like component. However, the real wild card is a spicy chile piquin glass rim–dried, pulverized hot pepper with a smoky-citrusy flavor.
Paloma means “dove” in Spanish, which means this drink’s name translates to “little dove.” This Paloma interpretation at April Bloomfield and Ken Friedman's modern taco restaurant and bar Salvation Taco swaps in vodka for tequila and adds a rim of vanilla-flecked salt but otherwise leaves the original intact.