Elements of Islay

The Chemistry of mixology

Whisky is an ideal cocktail ingredient – just think of the classic cocktails that use whisky as its base, such as the Manhattan, Sour and Rob Roy. Many of these cocktails will use a Speyside malt (fruity, honeyed style) or American whiskey (toffee and spice), but using peaty whisky in a cocktail adds smoky depth, adding layers of complexity.

Experiment with your Elements of Islay collection and your favourite whisk(e)y cocktail – each one will bring something different – Cl bottlings will give a fresh, citrus twist to a cocktail; Lp whiskies will add extra fruity, maritime notes; and Lg versions will crank up the smoke. Get mixing!

Clocked Off

Ingredients

50ml Peat (Pure Islay)
20ml passion fruit purée
10ml agave syrup

Garnish

passion fruit slice

Method

Add all ingredients to a cocktail shaker and fill with cubed ice. Shake vigorously until a frosting appears on the tin. Strain into a chilled glass, leaving no trace of ice shards, then garnish.

Islay av a highball please

Ingredients

50ml Peat (Pure Islay)
10ml elderflower cordial
10ml yellow Chartreuse
top with tonic water

Garnish

mint leaves and cucumber slices

Method

Add all ingredients to a mixing glass, fill with ice, stir until properly chilled and correctly diluted. Then pour into a chilled glass and garnish.

Dill with the devil

Ingredients

50ml Peat (Pure Islay)
25ml lime juice
20ml sugar syrup
15ml egg white (optional but great)
1 pinch fresh dill
5 dashes absinthe

Garnish

lime wedge

Method

Add all ingredients to a cocktail shaker without ice and shake vigorously for around 10 seconds – this is called a dry shake. Add ice and shake normally until a frosting appears on the tin. Strain into a chilled glass, leaving no trace of ice shards, then garnish.

Green Point

Ingredients

45ml Peat
15ml Cocchi Vermouth di Torino
10ml yellow Chartreuse
2 dashes Peychaud's bitters
2 dashes orange bitters

Garnish

orange zest

Method

Add all ingredients to a mixing glass, fill with ice, stir until properly chilled and correctly diluted. Pour into a chilled glass and garnish.

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