Directions: Add all ingredients to a shaker over cubed ice and shake vigorously. Fine strain into a chilled coupette. Garnish with fresh cucumber.
Belvedere Bloody Sour
Directions: Add all ingredients to a shaker without ice and dry shake to froth egg white. Add ice and shake for a second time. Double strain into a coupe glass and garnish with either blackberries or cherries.
The Rubin
Directions: Add all ingredients into a spritz/wine glass. Fill with ice and gently stir. Top with a splash of tonic water and garnish with a wedge of Grapefruit.
GLENMORANGIE
The Witch’s Magic Mule
50 ml – Glenmorangie Nectar D’Or
20 ml – Lemon Juice
20 ml – Ginger Syrup
2 dashes – Angostura Bitters
Soda Water
Directions: Take a sling glass and pour in the whisky, along with the lemon juice, bitters and ginger syrup. Add a few mint leaves, then crushed ice, until the glass is two-thirds full. Give it a mix, shake in more crushed ice and top with soda water. Keep the whisky’s flavour’s front of mind with a mint sprig and a lemon slice on top.
Trick or Treat Old Fashioned
45 ml – Glenmorangie Lasanta
7.5 ml – Sweet Vermouth
5 ml – Gingerbread Syrup
2 dashes – Angostura Bitters
Directions: Pour everything into a mixing glass, add ice cubes and stir for a few moments. Strain into a chilled rocks glass, over more ice cubes, then set off the rich swirl of flavours with a spiralling lemon twist.
Cookie Monster Sour
50 ml – Glenmorangie Lasanta
10 ml – Gingerbread Syrup
10 ml – Vanilla Syrup
20 ml – Lemon Syrup
2 dashes – Angostura Bitters
2 dashes – Chocolate Bitters
10 ml – Egg White
Directions: Pour all the ingredients into a cocktail shaker. Fill the shaker with cubed ice and shake for 10-15 seconds. Strain into a chilled rocks glass over cubed ice. Garnish with a ginger biscuit dipped in white chocolate.
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