3 whisky cocktails
Whisky an old men’s drink? Not at all! Because besides sipping it by the fireplace, you can also make perfect use of it cocktail-wise. We asked three bartenders to create a signature cocktail featuring Springbank Longrow whisky. Good news for home bartenders: with the recipes below and some essential bar tools, you can get started at home too.
Springbank Longrow Signature Cocktail Bluespoon Bar
Patissier and bartender engage in a spirited tête-à-tête with a knockout smoky, creamy after-dinner coffee cocktail. Full-bodied and decadent!
Scotch whiskies often have a smoky character and are usually matured in casks that have previously been used for other drinks. Old sherry casks, for example, as is the case with this whisky. This also gives it its sweet flavour. But it is especially the smokiness that really stands out. When you use an intense whisky with a strong flavour and aroma in a cocktail, the other ingredients need to be strong too. Otherwise, you end up with a marriage in which one of the two is so dominant that it simply does not work. The smoky profile of this cocktail is triggered by roasting marshmallows, which are then sandwiched between homemade country biscuits and chocolate.
Ingredients
40 ml Springbank Longrow whisky
20 ml Mozart dark chocolate liqueur
20 ml Kahlúa
20 ml coconut cream
1 egg white
Chocolate bitters
1 ml vanilla extract
How to make it
Shake all the ingredients together, then pour the cocktail over ice cubes into a tumbler. At Bluespoon, they use a homemade ‘S’mores Macaroni’ as a garnish. The toasted marshmallow cream filling creates a brilliant link to the cocktail. To achieve the same effect, you can skewer a toasted marshmallow on a stick and place it in your cocktail.
Shaken and served by Lorenzo Sgattone (on the left in the photo) and Sotiris Tsourtos
Springbank Longrow Signature Cocktail Freddy’s Bar
A light, delicate, sparkling whisky cocktail. Warm and refreshing, for the most beautiful autumn days.
Whisky in a new guise, here you go. The whisky’s smokiness and fullness are tempered in this fresh cocktail. The bubbles make it light and cheerful. If there is one whisky cocktail made to appeal to a younger audience, this is it.
Ingredients
50 ml Springbank Longrow whisky
30 ml fresh lemon juice
15 ml cinnamon syrup (mix sugar and water in a 2:1 ratio and infuse with cinnamon bark)
3 drops Angostura bitters
50 ml sparkling pear soda (make fresh pear juice sparkling in a soda siphon with CO2 gas)
How to make it
The advanced home bartender lets the cocktail ‘roll’: a technique in which you use a cocktail strainer to keep the ice in the shaker and decant the cocktail from one shaker into another. This allows you to pour the cocktail carefully from one shaker into the other, mixing it and bringing it to temperature without too much dilution.
Pour into a long drink glass with ice and garnish with dried pear.
Shaken and served by William Berkhoff
Springbank Longrow Signature Cocktail Taiko Bar
An unconventional and invigorating whisky cocktail that dances lightly across your tongue.
The ginger in this cocktail is no coincidence: Taiko Bar is an Asian-inspired cocktail bar—and ginger plays a major role in Asian cuisine. The burnt cinnamon stick refers to Longrow’s smokiness. The combination of these flavours results in a fresh and accessible drink for true whisky newbies.
Ingredients
50 ml Springbank Longrow whisky
20 ml Cocchi Barolo Chinato
30 ml lemon juice
10 ml ginger syrup
2 ml Absinthe
2 ml Fernet branca
Ginger ale
sprig of mint
cinnamon stick
How to make it
Shake all the ingredients except the Ginger ale together and fine-strain. Pour into a long drink glass with ice. Top with Ginger ale. Garnish with mint and a lit cinnamon stick.
Shaken and served by Terrence Bhiekharie
What does the label say?
Springbank Longrow whisky, from the Springbank Distillery in Campbeltown, Scotland, is a single malt whisky; made from barley and matured in wooden casks for at least 3 years. Single malts must be made at a single distillery, but single malts from different casks may be blended with one another. Longrow is also what is known as a ‘peated malt whisky’, or a peated malt whisky. Depending on the length of time peat is used when drying the malted barley, the intensity of the peat flavour in the whisky is determined. The longer peat is used as fuel, the stronger the smoky flavour of the whisky. The malt used for Longrow is heavily peated.
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