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WINTERCocktails

DISCOVER THE UNIQUE BLEND OF AGED SCOTCH WHISKY, SPICES AND HEATHER HONEY.

ENJOY RESPONSIBLY

DISCOVER THE UNIQUE BLEND OF AGED SCOTCH WHISKY, SPICES AND HEATHER HONEY.

ENJOY RESPONSIBLY

Cocktails are great at any time of year, but particularly during

the winter. The DRAM is delighted to bring you this small cocktail book with some tasty recipes to tempt your customers with. The precise ingredients, along with the method will allow you and your staff to make each and every cocktail effortlessly. Your customers will be impressed by the variety of cocktails you have to offer. We have also included some background on the brands themselves and the vital equipment required to make them easily. I hope you manage to sample at least a few of the cocktails... I have, and I can recommend them.

Susan YoungEditor

BENROMACH 10 yo 4Romin’ Romach

BENROMACH ORGANIC 5Dark Secret

BOMBAY SAPPHIRE 6Golden Wonderland

BOMBAY SAPPHIRE 7Quincessential Pear

CAORUNN GIN 8Winter G&T

CAORUNN GIN 9 Winter Night

DRAMBUIE 10Rusty Nail

DRAMBUIE 11Rusty Apple Toddy

JOSE CUERVO 12 Cuervo Sharp & Sweet

THE KING’S GINGER 13Winter Cup

THE KRAKEN RUM 14Christmas Kraker

MARTINI 15MARTINI Royale

CONTENTSj

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Winter Cocktails 2012/13Published by Media World LtdUpper Floor, Finnieston House,1 The Stables Yard, Glasgow, G3 8NDTelephone: 0141 221 6965www.dramscotland.co.uk

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BENROM

ACH INGREDIENTS• 50ml Benromach 10yr

• 25 ml pear presse

• 125ml ginger ale

• 1 dash Peychauds bitters

• Lime zest (to decorate)

METHOD• Shake Benromach 10yo together with the pear presse and ice.

• Strain into a tall glass over ice.

• Top with ginger ale

• Add a dash of Peychauds bitters and a spiral of lime zest to finish.

Romin’ Romach

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BENROM

ACH organic

INGREDIENTS• Benromach Organic

• Coca Cola

• Slice of orange

METHOD• Add 1 shot of Benromach Organic to a highball glass.

• Top up with Coca Cola.

• Garnish with a slice of orange.

darksecret

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jBOM

BAY SAPPHIRE

INGREDIENTS• 50ml Bombay Sapphire

• Dash Tuaca liqueur

• 50ml ginger beer

• 50ml pure cranberry juice

• Lime wedge and mint garnish

METHOD• Squeeze the lime wedge into a shaker.

• Pour in the Bombay Sapphire, Tuaca and cranberry juice and mix.

• Finally top off the creation with the ginger beer and stir gently in an uplifting motion for a final time. Garnish with a large mint sprig.

Bombay Sapphire Golden Wonderland

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BAY SAPPHIRE

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jjINGREDIENTS• 50ml Bombay Sapphire

• 15ml orange liqueur (i.e. Cointreau)

• 15ml freshly squeezed lemon juice

• 2 pear slices

• 1 heaped teaspoon quince jelly

• 1/2 teaspoon caster sugar

METHOD• Squash the pear slices to a pulp at the bottom of a cocktail shaker. Add in caster sugar and quince jelly then stir to a mix.

• Pour in the Bombay Sapphire and Cointreau and squeeze in the lemon juice. Fill the cocktail shaker with cubed ice and shake.

• Fine strain using a tea strainer into a chilled martini cocktail glass. Garnish with thin slices of pear and dust them with a light icing sugar.

Bombay Sapphire Quincessential Pear

jCAORUNN GIN INGREDIENTS

• 50ml Caorunn Gin

• 125ml tonic water

• Optional dashes of Dr Adam Elmegirab’s Dandelion & Burdock or Christmas Bitters

• Fresh grated nutmeg and cinnamon

• Red apple, orange slices and cloves to garnish

METHOD• Add all ingredients over ice then.

• Grate nutmeg and cinnamon on top.

• Stir through and garnish with red apple, orange slices and cloves.

Caorunn Winter G&T

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CAORUNN GININGREDIENTS

• 40ml Caorunn

• 10ml Tempranillo

• 20ml Calvados

• 12.5 Cointreau

• 12.5ml Grenadine

• 3 drops Bitter Truth Orange Bitters

• 2 drops Angostura Bitters

METHOD• Add all ingredients over ice then.

• Shake and double strain.

CAORUNN WINTER NIGHT

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DR

AM

BUIE

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INGREDIENTS• DRAMBUIE

• SCOTCH WHISKY

• ICE

METHOD• 1 PART DRAMBUIE.

• 1 PART SCOTCH.

• SERVE OVER ICE IN A ROCKS GLASS.

RUSTY NAIL

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BUIEINGREDIENTS

• DRAMBUIE

• APPLE JUICE

• CINNAMON STICK

• FRESH LEMON

METHOD• 1 PART DRAMBUIE.

• 3 PARTS HOT APPLE JUICE.

• SQUEEZE IN THE JUICE OF 1 LEMON WEDGE.

• ADD THE CINNAMON STICK AND SERVE IN A COFFEE GLASS.

RUSTY APPLE TODDY

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jose cuervo

INGREDIENTS• Freezer

• 25ml Cuervo Especial Reposado

• Cinnamon

• Wedge of orange

• Friends

METHOD• Sprinkle cinnamon on orange.

• Ice cold Cuervo.

• Bite orange.

• Group hug.

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INGREDIENTS• Freezer

• 25ml Cuervo Especial Silver

• Salt

• Wedge of lime

• Friends

METHOD• Sprinkle salt on lime.

• Ice cold Cuervo.

• Bite lime.

• Group hug.

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The King’s Ginger

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INGREDIENTS• 30ml The King’s Ginger

• 20ml cloudy apple juice

• 100ml apple cider

• Cinnamon stick

METHOD• Add all ingredients into a pan or soup urn.

• Simmer on a gentle heat for 30 mins, then serve.

• Add cinnamon stick to garnish.

WINTERCUP

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jthe kraken rum

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INGREDIENTS• 50ml The Kraken Rum

• 25ml apple concentrate

METHOD• Build in a mug then top up with hot water.

• Garnish with apple slices, ground cinnamon sticks and nutmeg.

CHRISTMAS KRAKER

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jjj MARTINI

INGREDIENTS• 70ml MARTINI Bianco

• 70ml MARTINI Prosecco

• Lime wedge

• Mint sprig

METHOD• Combine MARTINI Bianco and MARTINI Prosecco in a large wine glass full of ice.

• Squeeze and drop a lime wedge.

• Stir and garnish with a sprig of mint.

Great for the party season, delicious MARTINI Bianco combined with Prosecco, fresh lime and mint make for a stylish and refreshing drink.

MARTINI®

Royale

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15MARTINI and the Ball and Bar logo are registered trademarks.

jjBenromach 10YOBenromach 10 Years Old is a multi-award winning Single Malt Scotch Whisky hand-crafted at Speyside’s smallest working distillery. Initially matured in a mix of Bourbon and Sherry casks, the whisky is transferred to European oak Oloroso Sherry casks for a final period of maturation. The result is a beautifully balanced dram, displaying a rich Sherry character, summer fruit flavours, malt creaminess and a light peat smoke influence.

Bombay SapphireThe creation of Bombay Sapphire is truly unique and based on one of the earliest recorded recipes for a premium quality London Dry gin, originally created in the north west of England in 1761. The ten botanicals used to create Bombay Sapphire are far from secret - they are pictured on every bottle - but what is secret is the exact quantity of each botanical used to achieve the perfectly balanced taste.

Caorunn GinCaorunn Gin is a a small batch distilled, handcrafted Scottish gin, infused with five Celtic botanicals. Caorunn, pronounced ‘ka-roon’ is the Gaelic word for Rowan Berry, one of 5 Celtic botanicals used to infuse its unique flavour. This gin is small batch distilled and handcrafted by our Gin Master at Balmenach Distillery. Caorunn. A renaissance in taste. www.caorunngin.com

DRAMBUIEIn 1746 Prince Charles Edward Stuart (known also as Bonnie Prince Charlie) was on the run, after defeat at the Battle of Culloden had ended his hopes of restoring the Stuarts to the throne of Great Britain. He was pursued by the King’s men across the Highlands and Islands of Western Scotland, bravely aided by many Highland Clans. Amongst them was Clan MacKinnon, it was their chief John MacKinnon, who helped the Prince escape to The Isle of Skye. In thanks for his bravery the Prince gave John MacKinnon the secret recipe to his personal liqueur, a gift that the Clan were to treasure down the generations. An extraordinary elixir that would, many years later, become known to the world as Drambuie.

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THE BRANDS h

jjjJose CuervoOver 200 years ago Jose Antonio de Cuervo acquired land in the rich lava fields of the tequila volcano from the King of spain. His purpose was to cultivate the sacred plant indigenous to those mineral-rich lands – blue agave – and to create a fine, unique spirit: Tequila Cuervo. Today, at the same distillery, the oldest in latin America, the Cuervo family continues to produce its unique range of tequilas enjoyed the world over. Cuervo Especial Reposada, aged in oak barrels, contains all the magic of the blue agave and Cuervo Especial silver has a lighter crisper taste. Both Cuervo Reposada and the Silver are best enjoyed ice cold.

The King’s GingerThe King’s Ginger is a high-strength liqueur created by the careful maceration of ginger root, enlivened by the judicious addition of citrus in the form of lemon oil. Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be appreciated on its own all year round as well as in any number of cocktails and long drinks.

The Kraken RumLike the sea monster, the Kraken rum is black and powerful. Distilled on Trinidad & Tobago and fermented from naturally sweet molasses made from sugar cane grown on the nearby riverbanks. The rum is aged in oak barrels for between 12 to 24 months before being blended with a range of 14 different spices including cinnamon, ginger and clove.

mARTINIIn 1847, two men Alessandero Martini – a wine merchant , and Luigi Rossi – a Master Herbalist teamed up to create a new company Martini & Rossi. They shared a unique passion for new flavours and ideas, but also for fun – for ‘Gioia di Vivere’. And they hoped that the drinks they were creating would inspire the same feeling in all who tasted them. After much experimentation, they created a drink full of life and flavor to launch their new company, the drink was none other than the now world famous MARTINI Rosso and in the 1910s, the sons of Luigi Rossi inherited their father’s company and created MARTINI Bianco.

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jjShaker: There are many styles, shapes and sizes of shakers on the market today, ranging from three pieces, rocket, to bullet shakers. The Boston shaker is one of the most commonly used shakers. The Boston comprises of two flat-bottomed cones, one of which is glass and fits inside the other which is usually stainless steel. The shaker is predominately used to combine ingredients of varied densities, for example vodka and a cream liqueur, or lime and tequila.

Mixing glass: The mixing glass is used for cocktails which don’t call for fruit juices or require the intense shaking to combine

ingredients, for example vermouth and gin.

Strainers: The two types of strainers that are used are the

Hawthorn strainer, which has a spring coil on its head and fits neatly into the Boston, and the Tea strainer, used occasionally to strain the finest of ice shards and ingredients.

Muddler: There are three types of muddlers.1. Barspoon, a long, flat headed spoon with a twisted shaft. Used for muddling

the softest of ingredients or when a more controlled delicate muddle is required. 2. Classic muddler, can either be ceramic or wooden and is for grinding down coarser ingredients such as salts and sugars.

Basic Equipment & Terms

1. Boston Shaker2. Mixing Glass3. Hawthorn Strainer4. Tea Strainer

5. Muddler (wood)6. Large muddler (plastic)7. Bar spoon

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jjj h3. Rolling pin, the ultimate way to show off, this will destroy everything!

Paring Knife: Used for cutting fruit and garnishes.

Measures: These come in various sizes ranging from 25ml up to 250ml. The most commonly used are 25ml and 50ml.

Methods:

Shaking - A technique used to combine drinks that contain juices, eggs, cream or liquors with vastly different gravities. Shaking has four main effects on a drink; it adds a necessary water dilution through the ice, it’s the most effective method of chilling, it combines all the ingredients together, and it adds oxygen into the drink, resulting in a smoother quality.

Stirring - Used to combine ingredients that mix easily, usually spirits and vermouths. Again, it chills the drink and adds a water dilution.

Muddling - For drinks using whole fruits or herbs, breaks down ingredients releasing oils and juices, helping to combine the drink.

Building - The simplest, produces the drink with ice within the glass.

Layering - Method used to separate ingredients, one on top of another.

Pour - To transfer all the ingredients from one container to the other.

Strain - Using the Hawthorn strainer removes ice and unwanted ingredients from the drink.

Double Strain - Using a tea strainer as well as the Hawthorn strainer removes the smallest of unwanted ingredients.

Lengthen - Topping up a drink.

Rim - Covering the rim of a glass with an ingredient such as salt or sugar.

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AUTHENTIC COCKTAILSin seconds

Created by blending funkin purees and syrups, funkin mixers make it easy to offer your customers authentic cocktails without the hassle of

using loads of different ingredients. Simply top ice and spirit with one of our range of mixers and serve - easy!

Visit www.funkin.co.uk for more info