Two Must-Try Smoked Whisky Cocktails

Pull up a chair, stoke the fire, and test your bartending skills with these standout Triple Smoked Single Malt Whisky cocktails.

The Cure (Penicillin)

An Archie Rose twist on a modern classic.

Ingredients

• 30mL Single Malt Whisky

• 20mL Triple Smoked Single Malt Whisky

• 30mL Fresh lemon juice

• 20mL Ginger honey syrup*

Glassware: Rocks glass

Ice: One large ice cube (or plenty of regular ice)

Garnish: Candied ginger on a skewer

Method

1. Add the Single Malt Whisky, lemon juice, and ginger honey syrup to a cocktail shaker with ice.

2. Shake well and strain into a rocks glass over a large ice cube.

3. Gently float the Triple Smoked Single Malt Whisky on top by pouring slowly.

4. Garnish with a candied ginger on a skewer

Ginger Honey Syrup (2:1 ratio)

Ginger juice

Honey

Method:

You’re aiming for a 2:1 ratio here. Juice fresh ginger, then mix thoroughly with the honey until fully integrated. Bottle and store in the fridge.

Triple Smoked Highball

Effortless, effervescent, and subtly herbal.

Ingredients

• 30mL Triple Smoked Single Malt Whisky

• 10mL rosemary syrup*

• soda water (we prefer Midnight Mixers)

Glassware: Highball glass

Ice: Regular ice

Garnish: Orange twist

Method

1. Fill your highball glass to the top with ice.

2. Build the drink directly in the glass: start with the whisky, add the rosemary syrup, and top with soda water.

3. Stir gently to combine and garnish with an orange twist.

Rosemary Syrup

• 16g Fresh Rosemary (a few sprigs)

• 160mL Water

• 160g Sugar

Method:

1. Combine all ingredients in a pan over medium-high heat and bring to a boil.

2. Immediately reduce to a simmer for 5 minutes. Remove from heat and allow the rosemary to steep in the syrup for 30 minutes before straining and bottling.