The Rising Sun and the Amber Tide: Pairing Whisky with Sushi

Typically, a whiky connoieur i a man of habit. He it with a gla of Jim Bean after a heartwarming dinner, haring a weekend round with equally dicerning peer – or relihing a olitary moment with hi ingle-malt and bedroom lipper.Fortunately, Eatern cutom are turning thi picture upide down.Where the meal revolve around community, and decorum i right up there on the top helf with a 1955 bottle of Glenfiddich’ finet, the hot can’t afford to pay homage to a ingle guet’ preference. A modern table in Japan ha everything from wine (the norm for food-liquor pairing) to whiky and beer.And the trend i gradually preading – a meal today i much more than a matter of routine. With diner contantly looking for new and exciting inpiration for their next night out, the uhi-whiky duo i quickly croing culinary border.At firt glance, the mildne of eafood may eem too ubtle to contend with a well-rounded cotch. But uhi i more than jut raw fih. A mix of our vinegary rice, the oy recalling a harp malt, the nori’ earthine and a warm intenity from waabi, thi Japanee delicacy i mirrored in the layer of a good brew. The Nikka Coffee Grain, for example, i a Japanee favorite – a light, fruity alternative to the peatine of Wetern blend that pair well with the delicate hade of uhi.The flavor don’t jut touch a common bae – they converge and complement each other for an exquiite balance. Suhi add a dah of umami – a meaty and intenely moreih hint – elevating the whiky’ bitter warmth and weetne. The palate i enfolded in a volley of unexpected flavor – the boldne inherent in Aian cuiine a perfect match for a robut blend. Glenrothe’ 12 Year (bottled in 1990) pack a punch when it come to tate – woody and picy (almot anie-like), it’ the perfect example.A more readily available, but equally powerful, option i Johnnie Walker’ Blue Label – it complex and layered weetne recall hazelnut, honey, and dark chocolate, contrated by a hint of pepper. A perfect alt-ugar balance when enjoyed with freh tuna.When you think about it, the natural alt in almon or eel, or mio’ touch of brine almot conciouly reflect it ditilled partner. And the pundit are taking note – Amami’ Whiky Night in Brooklyn and the 5-coure experience at Mohi Mohi, San Francico are jut two of the latet event that blend Japanee food with whiky.A Japanee pin on the tapa bar, San Francico’ Nihon offer unique blend – jalapeno and mio for the tongue, Nigiri with a Suntory 12 Year for the oul.


A Sip of Bliss: Kentucky Coffee with Bourbon and Honey

Are you looking for a way to spice up your dull winter days? Or wanting to escape from the humdrum of life? A cup of Joe with a good old American twist is your saviour that is guaranteed to add a zest and vigour to your being. The name of the coffee says it all and you are not wrong in assuming that it consists of coffee and bourbon. Simplicity is the key in creating this true masterpiece. With Irish cream and Spanish Coffee dominating the scene, America’s old school favourite bourbon whiskey is often ignored as an ingredient. A dash of honey liqueur with its sweetness and bourbon adds a new dimension to your mugs of insipid coffee. There is no better match than the combination of Wild Turkey Bourbon and the brand's honey liqueur. The sweetness and the flavour is brought up subtly which is why this version of coffee is a hit among whiskey lovers. The key to your success lies in preparing a thick and rich coffee. Use a freshly ground dark roasted beans on a French press If you are more of a curious soul and looking for ways to experiment, its best to choose one that has a similar flavor and quality. Knob Creek and Dry Fly Bourbon 101 can be the best alternative.

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Manhattan

The gets its name from a club of the same name in New York City, where it has been said to have originated way back in 1870. That’s more than 150 years of history for one of the world’s most enduring whisky cocktails. In fact, the whiskey cocktail ended up being so successful that numerous interpretations of the drink were created over the years. These include the Blonde made with Moonshine, the Cuban made with dark rum and a Rob Roy, which is a version of the made exclusively with Scotch whisky. What makes the such a popular whiskey cocktail all over the world? It is the easy availability of the drink in pretty much any bar you go to, whether it’s a high-end gourmet restaurant, or the shadiest nightclub in your vicinity. The other factor of course is the immense richness of its flavours and the wonderful harmony between Bourbon, sweet Vermouth and the bitters. Not to forget that this is a particularly simple recipe to follow, and can be the star of your house party as it takes only a couple minutes to prepare. It could easily be the comfort waiting for you at your humble abode, the perfect cocktail to sip on as you unwind. Here’s what you need to make the .

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Best of Both Worlds: Hot and Cold Whisky Chili Granita

This preparation is one that I’ve adapted over the years from my aunt and I often turn to it when cooking for friends. Haven’t heard of whisky chili granita before? Well, gastronomers describe it as being one between a drink and a dessert. Yes, you can have it as either. My aunt always served it as a little something to "cheer up" guests after a sumptuous meal. The flavour of the whisky chili granita quite obviously depends on the kind of chili pepper and whisky you’re using. Premium malts generally lend a nice smoky flavour to this dish but obviously increases the cost too.I personally prefer using bird's-eye chili peppers or piri piri, but you can experiment with jalapeno too. If you plan on using a cheaper whisky, add chipotle pepper, which lends a wonderful smoky note to the recipe. I recommend scotch, but this dish turns out just as good with bourbon.

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