Cocktail Recipes from the UK's Coolest Barman, Ryan Chetiyawardana
Award-winning bar tender and the man behind renowned The Whistling Shop in Shoreditch and Purl in Marylebone, is to unveil his brand new bar at The Whisky Exchange Whisky Show during the weekend of 6th - 7th October 2012.
Current UK Havana Club 'Bartender of the Year', Ryan Chetiyawardana, is keeping the details of the new bar concept completely under wraps until the big reveal at The Whisky Exchange Whisky Show, but has created a selection of whisky cocktails as a sneak preview.
Ranging from fruity and refreshing quenchers to classic dry favourites and sours, there's a concoction to suit every palate.
If you can't wait until the grand unveiling at The Whisky Exchange Whisky Show, why not try a taster of the experience with Ryan's exclusive recipes?
Green Spot Sour
Ryan says, "This is a simple, sour style cocktail with an extra zestiness that works to lift the nutty notes from the whiskey. Soft and clean, with a great depth of flavour."
Ingredients
- 50ml Green Spot
- 10ml fresh lemon juice
- 10ml fresh pink grapefruit juice
- 25ml egg white
- 15ml sugar syrup
- 3 dashes Boker's bitters
Procedure
- 'Dry shake' all ingredients without ice then shake with cubed ice and double strain into a chilled cocktail glass.
- Garnish with an orange twist.
Monkey Smash
Ryan says, "Bright and refreshing, picking up the layers of the blended malt, this cocktail is easy to drink. Rest it a little longer to allow the drink to open out as it dilutes."
Ingredients
- 50ml Monkey Shoulder
- 2 slices lemon
- 2 slices orange
- 6 mint leaves
- 2 spoons apricot jam
Procedure
- Stir jam and whisky together in bottom of a shaker.
- Add other ingredients and shake hard.
- Double strain over cracked ice in a rocks glass.
- Garnish with a sprig of mint
Blood and Sand
Ryan says, "An unusual combination, but one that plays to the sherried, smoky sweetness of the whisky. Rich, spicy and sweet- a drink that can stand up to being drunk with food."
Ingredients
- 30ml Bowmore Darkest
- 30ml Orange juice
- 25ml Grant's Morello Cherry
- 25ml Carpano Antica Formula
Procedure
- Shake all ingredients hard, double strain into a chilled cocktail glass.
- Garnish with a cherry.
Old Pal
Ryan says, "A perfect drink to demonstrate how whiskey can be an aperitif too. Dry and clean, this drink is perfect before dinner or with some light bites."
Ingredients
- 30ml Buffalo Trace
- 20ml Dry Vermouth
- 20ml Aperol
Procedure
- Briskly stir all ingredients over ice and strain into a rocks glass filled with ice.
- Garnish with a lemon twist.
The Redhead
Ryan says, "Rich, with an orangey waxiness that showcases the Scotch. A subtle bitterness sits underneath to balance the drink out. Perfect for after dinner."
Ingredients
- 50ml Clynelish
- 10ml Domaine de Canton ginger liqueur
- 3ml Campari
- 1 spoonful orange marmalade
Procedure
- Stir all ingredients in a mixing glass without ice until the marmalade has dissolved.
- Add ice, stir, double strain into a small chilled glass without ice.
- Garnish with an orange twist.
Taking place at Vinopolis, The Whisky Exchange Whisky Show offers guests the chance to sample some of the finest, rarest and most expensive whiskies available, as well as enjoy a range of food pairings.
For more information about The Whisky Exchange Whisky Show please visit www.whisky-show.com or to book tickets visit www.whisky-show.com/tickets.