Summer is upon us, and there we go reaching out for that chilled beer from our refrigerator. Hold on! Summer isn’t just synonymous with chilled beer. Yes, we all LOVE a cold beer, but there is more deliciousness to explore. You can also smash the summer heat and treat your taste buds with seasonal cocktails.
Toast to the return of patio weather, open sandals, and get-togethers with something special – a great beverage that marries your favourite beer with fresh berries and a splash of your favourite, versatile whisky – Blackbeery Whisky Smash Cocktail.
A ‘smash’ makes for refreshing, easy-to-stir summer cocktails with the fresh summer produce they use that burst with intensely, fruity and fresh flavours. This cocktail with its slight, natural sweetness, a tad of tart and hint of spice is a wonderful ode to summer. A classic cocktail style, the smash has been around for ages and the most popular rendition of the same is our favourite, mint julep. Usually made with whisky, muddled fruit and fresh mint, they make for a stunning drink to chug.
Give this berry-beery goodness a try at your next party, a fun craft cocktail that you’ll love stirring with ease at home.
Mix Your Own Black-beery Whisky Smash
Muddle ¼ cup fresh blackberries, 6-8 fresh mint leaves, 2 teaspoons sugar, and freshly squeezed juice of ½ lemon in a mixing glass. Stir in 60 ml whisky of your choice, such as the Glenlivet or the blended Jameson. Add lots of crushed ice and shake until chilled. Double strain over crushed ice into a chilled highball or rocks glass, and top it with 60 ml wheat beer. Garnish it green with mint sprigs.
Feeling fancy? Snip a wooden skewer and thread a few fresh blackberries onto it to add to your cocktail.
Make your happy hour truly happy by shaking up a few of these or many. Bet, no one could have just one and that’s perfect.
Perhaps it’s fitting that a cocktail be named after Scotland’s national poet – Robert Burns. After all, Scotch is arguably the country’s most significant contribution to the world. Needless to say, Auld Lang Syne is sung with full throated ease whenever friends meet after a long time over a bottle of the finest malt.
You’ve watched long leaves unfurl and elegantly swirl in a steaming cup of golden fluid. You’ve taken a long sip, and marveled at the heady aroma of a first flush. Dainty patterns of blue flowers on smooth white porcelain, you’ve lovingly laid your tea-set for a lazy evening soiree. But have you ever wondered about the first time a cup of tea brewed?
The Penicillin cocktail might not have proven healing properties but a shot on a cold autumn night will surely do a good job flushing out the chill from your bones. The drink was originally conceived by a New York bartender going by the name of Sam Ross.