Greetings one and all to another edition of #MasterofCocktails. If you didn’t catch last week’s instalment, you might not have seen that we’re changing up how we do this – a much less step-by-step affair, though you’ll be getting more advanced, exciting recipes, with more focus on presentation and garnish. This week we’re going to be using the ‘Beast of Dufftown’, Mortlach single malt Scotch whisky.
List of Ingredients
- 60ml Mortlach Rare Old
- 10ml Syrup (We’ll show you how to make this below)
- 1 Shake of Angostura Bitters
In making it, I took quite a simple approach, that resulted in a very complex execution (but ultimately worth it). I split the individually named flavours out into nose, palate and finish, and set about reconstructing them. So…
First, I looked at the Mortlach website, and found the tasting notes for Mortlach Rare Old.
This is what the site names for the nose of the whisky…
So we macerated ‘that’ in a base of the whisky, cold-distilled, and put into a vaporiser bottle.
For the palate, I made a syrup from this little lot, under sous-vide for 2 hours…
Then dissolved some toffee in the Mortlach (60ml), and filtered the result.
For the finish – plain chocolate ganache, chilli & black pepper bitters, and whisky rolled in blackcurrant powder.
To serve, simply atomise the ‘nose’ distillate over the glass. Nose>Palate>Finish. Tasting Notes; Reconstructed. It’s an extremely tasty drink. I’d be interested to know if anyone else has had a crack at anything similar.
Incidentally – if you like the look of those glasses (they’re beautiful aren’t they?) we’re selling them now, here.
That’s all for now – back in 2 weeks for more #MasterofCocktails.