THE JAPANESE WHISKEY HIGHBALL

The Japanese Whiskey Highball is a cocktail that has baffled many over the last few decades, except the Japanese, of course. It is simple, yet highly sophisticated, using only three ingredients – whiskey, ice and sparkling water.

One might wonder how such a simple concoction can turn into something sophisticated, well, that’s exactly where the Japanese step in.

After World War II, whiskey was highly consumed from the 50s till the 80s in Japan. This period gave rise to this a delightful cocktail which went well with or without food, and could be consumed at any time of the day. The Japanese, however, follow a unanimous and strict recipe for this drink. It is said that almost all through Japan, bartenders follow the same recipe except maybe in a few casual clubs. That’s where its beauty lays – in its tradition, the control of each element.

The Process

Keep a tall glass and hand-cut ice with no bubbles. Stir a single piece of carved ice in the glass till the sides start to chill. Then take out the melted water and pour a measure of whiskey (could be anything from Hibiki to Yamazaki) over the ice and add another piece to level the liquid and ice. Stir it clockwise thirteen and a half times precisely. Add the third ice cube and then top it off with two-thirds measure of sparkling water. After that, stir it three and a half times. Lastly, homogenize the whiskey and water without jostling the drink any further and gently take out the spoon from the glass.

Your drink is ready to serve.


Rusty Nail Cocktail with Blenders Pride Reserve

As odd as one could consider the name for this iconic cocktail to be, the Rusty Nail is an enduring and universally beloved whisky drink that has never been out of vogue.Some credit the notorious Vegas based Rat Pack for popularizing this drink, whereas some believe it to be too good to have faded into obscurity over time. No one quite knows who named the drink ‘Rusty Nail’, although its origins can be traced back to 1937 when it was first created for the British Industries Fair.Scotch whisky has been enshrined in the unwritten books of cocktail wizardry as the whisky of choice for this cocktail, although numerous interpretations of the drink exist. The Rusty Bob uses Bourbon whiskey instead of Scotch, and the Rusty Ale mixes Drambuie with Beer without any ice. Now to create an Indian interpretation of this whisky drink, we recommend the Blenders Pride Reserve Collection.The Rusty Nail is extremely simple in preparation and involves no frivolities, and to put an Indian spin on this terrific whisky drink, you can substitute Scotch whisky with Blenders Pride Reserve Collection. This premium Indian whisky is a fitting alternative that blends marvellously with the Drambuie to create a combination you must try.

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Sweet Potato Pudding with Whisky

Do you find yourself scouring the liquor aisles battling your dilemma of which spirit to pair with your favourite desserts?  Did you then perhaps end up choosing the same boring wine? Festive season or anytime really, let this be the year to extend your skills and roll out a wide spectrum of delicious pairing possibilities. Experiment by adding an adult flair to your desserts with whisky. And go beyond the staple desserts you’ve been serving for Thanksgiving, and Christmas over the years. Veer away from pies and try puddings with a twist – such as the sweet potato pudding. Whisky and pudding were made for each other. A warmth-inducing dram of whisky can deepen and build the dessert flavours, and also make for a gorgeous glaze. The rich pudding pairs well with a full-bodied whisky or even Scotch with fruity undertones. The earthy sweet potato flavour comes through pairing it with even bourbon that’s less bold, and smoother with hints of sweetness. So don’t wait for next year to try this showstopper dessert. Whip this recipe on New Year’s Eve, for a perfect end.

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A RUSTIC ROAST: GROUSE WITH BLACK CURRANT

August ushers in game season. Pheasants, rabbits, and partridge starts finding its way to the pot. The red grouse, in particular, is a delicacy. The rich texture is perfect for roasting and makes a great addition to stews and casseroles.  A native of the Scottish moorlands, the bird should essentially be cooked with juniper and thyme stuffed into its cavity. This rustic roast will soak in more delicate flavors if you layer on top a portion of streaky beacon tied with sprig of heather washed with some good scotch. Just in case you are craving the fresh kick of summer freshness, you might want to add some crushed berries, lemon juice, butter and seasoning before you place the thyme-juniper bouquet-garni into the dressed bird’s cavity.

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