Glenmorangie Accord stirred with Byrrh Gran Quinquina and Noilly Prat Dry Vermouth, served over block ice
THE KESTREL
with
Ingredients:
50ml Glenmorangie – the Accord
25ml Byrrh Grand Quinquina
25ml Noilly Prat dry vermouth
Method:
Stir
all ingredients with cubed ice in a mixing glass
Strain
over block ice into a glass
Garnish
with a twist of orange zest, and a cherry
Glass:
Fine old fashioned glass
Garnish:
Orange zest twist and a cherry
Glenmorangie Elementa served long with Madeira, home made peach shrub, Teapot Bitters and charged with soda
THE GOLDEN SANDS
with
Ingredients:
50ml Glenmorangie – the Elementa
20ml Malvasia Madeira
12.5ml peach shrub
1 dash Dr. Adam’s Teapot bitters
Method:
Stir
the first four ingredients with cubed ice in a mixing glass
Strain
into glass over cubed ice
Add
a splash of soda water
Garnish
with a twist of lemon zest
Glass:
Small high ball
Garnish:
Lemon zest twist
Glenmorangie Tribute shaken with freshly squeezed lemon juice, orgeat, Kummel and served straight up
THE MIDNIGHT SOUR
with
Ingredients:
50ml Glenmorangie – the Tribute
20ml freshly squeezed lemon juice
15ml orgeat
15ml kummel liqueur
Method:
Shake
all ingredients with cubed ice in a cocktail shaker
Double-strain
into a chilled glass
Garnish
with a twist of golden grapefruit zest
Glass:
Coupette
Garnish:
Golden grapefruit zest twist