Cask and Still Magazine | 35


THE MIX ALL IN


Feel like mixing it up? Here are six summer whisky cocktails to stir your senses


MONKEY’S TEA PARTY


40ml Monkey Shoulder; 15ml orange amaro; 15ml Earl Grey syrup; 25ml lemon juice; 4 drops of violet


METHOD: Shake ingredients with ice. Strain into a high-ball full of ice. Top with soda water. Garnish with a dehydrated slice of lemon.


KINCHIE FIZZ


50ml Glenkinchie 12; 25ml lemon juice; 3 drops orange blossom; 10ml honey; 15ml egg white


METHOD: Add all to shaker. Dry shake, add ice, then shake again. Rinse a high-ball with absinthe, add ice to glass, strain and top with soda.


ROAD TO MANDALAY 40ml Chivas Regal; 20ml St Germain Elderflower Liqueur; 10ml Aperol; 25ml lime juice; 2 x dash angostura bitters


METHOD: Add all to shaker and shake with ice. Double strain into high-ball with ice, top with bitter lemon, garnish with dehydrated lime.


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