With more people set on finding exciting new ways to enjoy their alcohol, booze in the kitchen is gaining popularity fast. Forget about wine and beer, those sure are sweet and fruity but incorporating whisky into your meal speaks to your boldness and sophistication. It is no secret the Dutch love their whisky.
In 2016 alone, the value of imported scotch whisky according to Statista amounted to € 106,512,000. Not to mention events like Live The Hague; where the best whisky brands in the world, underline world, convene for 3 days to showcase and enhance the whisky culture. Talk of 15,000 people talking, tasting and breathing whisky for 3 days! So you might be wondering, what are best whiskies for cooking and how exactly can you pair your favorite glass of whisky with a barbecued meal? Bourbons, single malts, rye and pot-still whiskies are the best contenders in the kitchen. As of the latter, how to pair them with a meal, read on.
Highland-based Tomatin Distillery has teamed up with award-winning mixologist Calum Lawrie to create a series of summer whisky cocktails aimed at the growing market of female whisky drinkers.
Scotland’s national drink is enjoying a renewed popularity amongst women, particularly younger women, with some companies in the industry looking for new, innovative ways to experiment with different serves. Single malt is shaking off its previous image as a drink for the older gentleman, typically served neat or on the rocks. Women worldwide are developing a taste for the spirit and the Highland distillery wants to show off the versatility of the drink to this ‘new’ audience with their range of cocktails.
This drink was to be consumed early in the morning as a ‘liv-en-er’ enjoyed best when made immediately after the fresh citrus has been squeezed for best effects.
This is for me a Summer Cocktail. I’m always up early. Thanks to the birds and the sun ( when she’s shining) in the bedroom on my face.
Here is a recipe that will bring the summer to you!