We’ve all raised a glass to the new year and are raring to uncork new trends that are continuing to evolve. Indeed, it seems to be a promising year when it comes to innovation.
It is time to rethink our drink and narrow the focus on spirits. The revival of craft cocktails can be attributed to the ever-increasing love for whisky that is driving the popularity of some niche adult beverages. Beer, our favourite cooler, has always tended to invite scepticism when considered as a cocktail ingredient. (Well, except in the case of the popular shandy perhaps.) However, beer cocktails are now steadily eliciting intrigue. Beer is proving to be a flavourful, carbonated mixer for other spirits instead of being just a solo drink. Today, beer and whisky combinations often spell sophistication and are mixed in various cocktails to accentuate their respective complexity and classic tastes.
Without further ado, let us balance the flavours of these spirits in a steamroller cocktail – a twist on the classic boilermaker. The bold are recommended rye whiskey for this cocktail-- its sharp, spicy dominance cuts through the sweetness of the liqueurs most effectively.
Mix Your Own Steamroller
Place a pint glass to chill in the freezer. In a cocktail shaker filled with ice, combine 30 ml whisky (preferably rye), 30ml St. Germain, 30 ml freshly squeezed lemon juice, 15ml cherry liqueur. Shake it well and strain the mix in to the chilled pint glass. Top it up with 1 ½ cup of steam beer. The lemon twist is an easy and inviting garnish.
A line of ice creams spiked with a hefty dose of liquor is a trend in the food and beverage industry that has recently taken off tremendously. Unsurprising, because who doesn’t love ice cream? Or booze? Surely, nothing packs a punch like the two put together in one heavenly scoop.
A classic dram of aged, high-quality whisky like the Aberfeldy 12 Year Old calls to be savoured at leisure in order to be able to do it justice. Prepared using pure freshwater drawn from the Pitilie Burn which was known to contain deposits of alluvial gold, this whisky was christened ‘The Golden Dram’.