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.
The earliest unequivocal reference to a Manhattan cocktail dates back to September 1882 where it
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.