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Master of Malt Blog

Category: Cocktails

Making A Bitter Rum Chocolatsky – by Chris Hoban

Continuing on in our series of guest cocktail posts, we are thrilled to bring you Chris Hoban, who writes for the excellent Edinburgh Whisky Blog – a detailed, brilliantly written site…

Cocktail Ingredients

Continuing on in our series of guest cocktail posts, we are thrilled to bring you Chris Hoban, who writes for the excellent Edinburgh Whisky Blog – a detailed, brilliantly written site about all things whisky and drinks related.

Joshua Hatton

Chris’ brief was simple: concoct a delicious winter cocktail using our 8 Year Old Blend and our new Whisky Bitters. This is what Chris came up with…

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Making The Yarmulzaki – by Joshua Hatton

We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters. This week we’ve…

Cocktail Ingredients

We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters.

Joshua Hatton

This week we’ve teamed up with Joshua Hatton to bring you the next thrilling instalment in our guest cocktail blog series. Joshua not only writes a superb blog, he is also President and Founder of the Jewish Single Malt Whisky Society based over in the good ol’ US of A. We posted Joshua a bottle of our very own 8 year old blended whisky and a bottle of our brand new and very fine cask-aged whisky bitters.

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Making the Mull of Apple-Tyre – by Billy Abbott

We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters. After a great…

Cocktail Ingredients

We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters.

Billy Abbott

After a great start from Neil Ridley (who used a combination of fire and alchemy to create The Spiced Apple blazer – click here to read), our second cocktail is from Billy Abbott – an all-round spirits/beer buff who writes the wonderfully well-researched Billy’s Booze Blog.

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Making the Spiced Apple Blazer – by Neil Ridley

Whilst Christmas may be long over, we’re still in the midst of winter here at MoM HQ, and in desperate need of a little warmth! We’ve hooked up with several…

Cocktail Ingredients

Whilst Christmas may be long over, we’re still in the midst of winter here at MoM HQ, and in desperate need of a little warmth! We’ve hooked up with several cocktail/drinks experts to come up with the ultimate winter cocktails using our 8 Year Old Blend and our new cask-aged Whisky Bitters.

Neil Ridley

To kick-start this little mini-series we’re featuring a delightful concoction, created by Neil Ridley – whisky writer off of that CaskStrength.net, spirits and music buff, and all round dapper chap.

[<— Here’s Neil in action]

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Master of Malt Cask-Aged Whisky Bitters

Bitters, bitters, bitters. We’ve made some bitters! Hurrah! As lovers of the fine whisky/whiskey cocktail, we knew it was time to make our first foray into the land of bitters….

Master of Malt Bitters

Bitters, bitters, bitters. We’ve made some bitters!

Hurrah! As lovers of the fine whisky/whiskey cocktail, we knew it was time to make our first foray into the land of bitters. So, at great length, we created what we at Master of Malt consider to be the finest bitters for making of whisky cocktails, KNOWN TO MANKIND.

In fact, these are (to our knowledge), the highest alcoholic proof bitters, which are the most costly to make and the most expensive to buy, ever! Oh yes…

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Whisky Cocktails Part One – ‘Blood and Sand’

Okay, so once in a while at MoM towers, we like to make a brief foray into the wonderful (if dangerous) world of Mixology. Over the next few months we’ll…

Making the perfect Blood and Sand Cocktail

Okay, so once in a while at MoM towers, we like to make a brief foray into the wonderful (if dangerous) world of Mixology.

Over the next few months we’ll be publishing some reasonably detailed recipes of our favourite whisky cocktails for you to make at home – and this week’s instalment is the famous Blood and Sand.

This absolute belter of a cocktail is best made with fresh orange juice, but (and this is really important) you’ll need to find

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Maraschino Cherries

Okay, so this was taken a couple of weeks after the jar was filled… Every good bartender (and home cocktail enthusiast) knows that a cocktail is only as good as…

A Jar of Maraschino Cherries
Okay, so this was taken a couple of weeks after the jar was filled…

Every good bartender (and home cocktail enthusiast) knows that a cocktail is only as good as its ingredients, and one ingredient that is indispensable in the preparation of a plethora of whisky cocktails is the Maraschino cherry.

Traditionally, Maraschino cherries are prepared by preserving small, light coloured cherries in a brine solution, dyeing them red, and then dousing them in Maraschino Liqueur. This technique, whilst effective, is also time consuming, and impossible to undertake unless the cherries are in season and fresh.

Commercially available ‘cocktail cherries’ (note the conspicuous absence of the word ‘Maraschino’) for sale in supermarkets and on the interweb tend to be of inferior quality, containing no Maraschino Liqueur at all, using cheaper sugar syrup, and artificial flavourings to achieve a poor approximation of the real thing.

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