51 / #364Drinks
It's almost the weekend, but I'm sick, tucked in bed and craving for some whisky tinted comfort. PCO's propah Whisky Sour is a classic that never gets old and I know I can always rely on it for a quick pick me up. Simple cocktails often taste the best. Got any favorites you can't do without? 📸 by @passcodeonly
#Repost @whiskyanorach . . .
Here are 2 Arbegs from 1978, 1 bottled in 1998 and the other was bottled in 1999. These ones aren’t as smoky as the current ardbegs. I guess the only one that is lightly peated that I could compare to from these older bottles would be Ardbeg 21 year released some time last year or so, but even then these 78 are softer than ardbeg 21. They were owned by Brown Forman at one point. You can see it on the label.
First up with a straight up whisky sour. As easy as 3-2-1 (3 parts smoky scotch, 2 parts organic lemon juice, 1 part sugar syrup, shaken with free range egg white) Serve with 3 drops Angostura and a wee cherry on top.
Whisky - the name alone stands for perfection of form and a long history. Whisky was regarded by kings, emperors, dictators and diplomats as one of the noblest gifts and in combination with the right cigar it is the perfect foundation for an evening among gentlemen.
That is still true today. But where do I find good whisky and how do the innumerable varieties differ. Followingly I will give you the most important basics for your next dinner or the next night in the bar of your choice and the therefore required basic knowledge.
To explore the full article, have a look at our blogpost on our new website! 🥃
#Repost @thewhiskeyscout . . .
Mac & Wild started as a street vendor serving up Scottish food on the byways of London in the 2010’s. Fast forward to the waning of 2017 and they have two permanent restaurants and a line of pre-batched cocktails.