Sir Highspire Cocktail

Rye whiskey is the oldest spirit of the United States. Rye whiskey was conceptualised in 1798, with a distillery being set up in Mount Verno-- and the rest as they say is history, with its popularity continuing to grow today. Surely, bourbon and scotch are the most heard of, but rye whiskey is just as special with its big, bold, dry and spicy flavour profile.

Made with at least 51% rye grain, and aged in charred American oak barrels, the resurgence of the rye whiskey is evident with the increasing demand for innovative rye-based cocktails. Our favourite cocktails such as the Manhattan, Sazerac and more are all defined by their signature rye base.

The Sir Highspire cocktail has a similar profile to them. It is an emblematic drink with a contemporary spin on the classic Highspire whiskey that was established in 1823, where rye took center stage.

For this cocktail we recommend using a good quality rye to balance the prominent spice of the drink. Get creative in these holidays and try your hand at a novel cocktail to surprise your party guests. The Highspire whiskey with its warm aroma of roasted rye and lingering notes of fruit is widely appreciated for its uniqueness and complexity.

The Process

In a rocks glass combine 60 ml Highspire whiskey, 1 ½ teaspoon Laphroaig 10-year-old scotch, 15 ml Tempus Fugit Spirits crème de cacao, a bar spoon of Maraschino liqueur, dash of orange bitters, 2 dashes of Bittermens Xocolatl mole bitters.

Add ice and give it a brisk stir. Garnish with a chocolate or a cinnamon stick to finish this spirit-forward cocktail.

Ref: Add ice and give it a brisk stir. Garnish with a chocolate or a cinnamon stick to finish this spirit-forward cocktail.


This is not a cocktail in the true sense of the word, but a much needed creation all the same. It is the traditional Indian-style ‘chai’ or tea— served piping hot, sweet, and milky, and infused with fragrant spices. In this case, it is spiked with a boozy doze of whiskey. Perfect as a nightcap on a chilly day, or even as a novel innovation for your next tea party, Whisky Chai is comforting and lip-smacking. The rains bring just the right weather to enjoy a cuppa’, so what are you waiting for? Brew a fresh pot, grab a book and your blanket, and seek solace from the storm outside with this heart-warming concoction.

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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.

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Touching the Right Whiskey Notes with Indian Vegan Cuisine

Venerated a a patrician tipple from the Wet, Whikey had long hared a quinteential bond with the Maharaja and ocietal elite of the Indian ub-continent. Today, it urvive a a motif of bygone aritocracy for the rich, a a good old friend for the middle cla, and latly, a an uncharted ambition for the poor. Each individual entity of thi divere ocial trata perceive Whikey with their very own inhibition; inhibition, which are a divere a the nation’ culture and cutom. And it’ no urprie that it i thi impeccable mix of aorted lifetyle and etho that ha given birth to a remarkable range of native Indian cuiine which urpriingly pair up pretty well with whikey.There’ no denying that Whikey cream meat – and if it’ Indian cuiine to the recue then nothing erve better than tandoori kebab. The rich moky hint of the charcoal-blazed tandoor effortlely complement the trong peaty note of heavy malt. But then, what if the preference tend to go beyond meat on a earch for omething that’ more on the greener ide? Or, omething that’ completely vegetarian?Indian cuiine hot a plethora of vegan dihe, which are avory, weet, alty and moky enough to complement the rich oaky flavor of Whikey. To tart off, there are tir frie like cauliflower floret and corn-and-pea roll glazed with peanut and chili auce which cut through the creamy bae of bourbon whikie leaving behind a picy trail that lat long. If you till crave for omething tangy, then conider aorted vegetable dipped in tamarind auce or button muhroom tirred with green chili pate. All of thi hould erve a a boon for all thoe vegetarian who believe that they are detined to munch on peanut and potato chip while nuring a fine cotch.A you tart getting deeper within the ubtle flavor nuance of the main dihe, you’ll be urely be poilt for choice. A heavily eaoned platter of aloo (potato) tikka prove o invigorating, when paired up with whikey that even hardcore non-vegetarian cannot refue it. Alternatively, the piquant outh Indian cuiine boating dihe like cholam keerai, maial kakarikai vedapu and bean paruppu uili team up well with peaty and moky whikie like Paul John Claic Select Cak which lead with note of barley and fruit, keeping a tinge of picine hidden within it layer. The tate of Gujarat in Wetern India, preent an exemplary aortment of vegetarian dihe that will urely peruade you to reconider your penchant for meat, when it come to pairing food with Whikey. Spiced potato with chickpea and tikki chana chaat are ome of the dihe that make a perfect match for ingle malt cotch whikie with oft and flat note like The Glenlivet 12-year old.Whikey and native Indian vegetarian cuiine may not be a match made in heaven, but they will urely make up for a brunch worth avoring. After all, a hearty booze call for ome good food, and if it’ not meat, then let it be ome delectable vegan flavor from India.Read About:Bet Whiky in IndiaIndian Whiky

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