Whisky is a divider sort of drink.
You love it or you loathe it.
You drink it neat or on the rocks, with maybe a few classic cocktails thrown in for good measure.
And that’s about all the options there seem to be.
But while I’m a neat-whisky-loving kind of person with some bias towards a nicely crafted Manhattan, Sazerac or Whisky Sour, I still find this vision to be quite limitative.
Whisky doesn’t have to be the manly-man drink it’s too often seen as being.
Drinking whisky can be done in a variety of ways.
Whisky cocktails don’t always have to be strong – they can also be subtle, and go all the way around the flavour wheel.
Spicy, floral, zesty, herbacious… the only limit is your imagination – or that of a good bartender, as recently demonstrated by an incredible Bruichladdich-based cocktail I tried recently at The Rosewood’s Scarfes Bar.
Unlike any whisky I’d ever tried before, this was fresh and sour, subtle and floral and all-in-all absolutely fantastic!
So if you’re convinced you’re a whisky loather, give this one a go… maybe it’ll convert you!
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Cake and Whisky 