THIS CLASSIC cocktail was adapted from Harry Craddock’s 1930 tome, The Savoy Cocktail Book. Have a mighty morning glory with this one!
FROM CLASSICS like Drambuie — a liqueur of scotch, honey, herbs, and spices — to honey and whisky mash-ups, whisky and honey are the bee’s knees.
“The flavors of honey and whisky, particularly bourbon, were just meant to go together,” says Keith Emms, tastemeister at Global Flavors, purveyors of world class spirit essences.
MOST AUSTRALIANS will have never heard of “hard” or “spiked” seltzer, but in the United States this new type of alcoholic beverage is rapidly transforming the drinking habits of Americans.
In Australia seltzer is called soda, and hard seltzer ends up being scotch and sode. Or gin and soda. Or vodka and soda. Pretty much whatever you like, and soda.
HOT TODDIES are those drinks you get when you’re cold or when you have a cold,” says Keith Emms. “You want something strong, you want something hot, you want something a little bit spicy.”
That middle one is most essential to Keith, Tastemeister at Global Flavors. “So many times with Hot Toddies you order one and it’s lukewarm.”
WE ALL welcome that rare guest who’s able to happily mingle with others. Likewise, a whisky mixer with personality really enlivens an evening compared to yet another dull soda or ho-hum ginger ale.
These sodas and cocktail ingredients are so tasty and original they might end up being the life of your whisky party.
PURE SCOTCH drinkers shudder in horror when they see anyone adulterate a beautiful scotch, but then again, there are others who love nothing better than including their favourite scotch in a cocktail like this week's special – Highland Heaven
A RECENT Gold Coast taste test comparing Midori with Global Flavours’ Melon Midori proved a two-edged sword for liqueur tastemeister Keith Emms recently.
CHAMOMILE TEA lends a gentle floral touch to this smooth sipper. The tea-infused syrup also works well to sweeten drinks made with gin, and even non-alcoholic beverages like lemonade.