February 16, 2018
I’ve had a few cocktails on the Spiked Punch already featuring awesome Ardbeg Scotches – heck, if you haven’t seen them, you should check them out. Recently (I guess I was born under a lucky star!) I received one of their newest numbers in the mail, the mysteriously named Ardbeg An Oa.
Named after the Mull of Oa, a very dramatic point on the cliffy pinnacle of Oa on Islay – where Ardbeg is as well – An Oa is a little dramatic, too, in that it’s spent time in the new Ardbeg Gathering Vat which boasts whiskies from multiple casks – sherry, virgin charred oak, ex-bourbon – all hanging out. There has to be some drama, right? Of the best kind, as is obvious in the end result here, a Scotch that’s an approachable sipper with a fair amount of smoky and peatiness, but also sweetness on the nose and taste, as well as citrus and spice in the former, and black tea, chocolate, citrus, and a savoryness in the latter. Overall, a great Scotch, solo or over ice.
But also one I had to try in cocktails (‘natch)! But what to pair it with? I wanted an end result that had some umph and retained the Scotch’s personality, but also with a few other notes and notices. After trying a little of this, and a little of that, went with just two more pals from hither and thither. Starting with Cynar, the legendary Italian artichoke liqueur, which is now much more available and renowned (as it should be) than the first time I had it, thanks to the herbal and slightly sweet taste that goes well before and after dinner and in cocktails. The third ingredient is lesser known, Sásta, a tea-based liqueur from Four Leaf Spirits, based right outside of Seattle. Might not be the easiest to get right now if you’re not in WA, but hey, come visit! Sásta is well worth the trip, with a citrus, mint, chamomile, and rooibos tea combo built over a cane spirit base and local honey. This liqueur isn’t that sweet, carries a bit of a kick, and has layers of orange, spice, and herbal moments.
The above trio delivers a cocktail with lots of umph, smokiness, and a ridiculous amount of flavors. Not one to throw back, but one to let linger on the tongue some, where those flavors can come on out to be noticed.
2 ounces Ardbeg An Oa
3/4 ounces Cynar
1/2 ounce Four Leaf Spirits Sásta tea liqueur
Orange twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, and garnish with the orange twist (notice there is no twist in the photo – well, I tried this without, and with, and the with was better, but I forgot to photo it).
December 23, 2016
I was recently able to re-taste a tasty trio (they call it the Ultimate Range) of Ardbeg Scotch Whisky
, 10, Corryvreckan, Uigeadail, thanks to a friendly postal person (how nice they sometimes are!) delivering them to my door. I could go deeply into a review of each one, but honestly there are many spots you can look at for reams (do people still use the word “reams” in this way in the digital age? I hope so) of words on these Scotches. Cause they’re delicious, and you should try all three. If not right now, then soon. However, even when I’m sipping such swell sippers, I always get the urge in the back of my throat or mind to try them in a cocktail – even when most would only have such swell sippers solo or with one dash of natural spring water, or maybe a small perfect ice cube. Call me crazy. You won’t be the first one.
Here, I went with Corryvreckan
. Its lush aroma (blackcurrant, cherry, vanilla, pine, and brine) and even lusher taste (more blackcurrants and other forest-y fruits, dark cherry, pepper, almonds, smoke, a hint of honey, an intriguing echo of the sea), just called to me. It could
be the legendary and dangerous whirlpool it’s named after, too. Cause I am a sucker for a legendary whirlpool. With such a layered and memorable nature (and admittedly a price tag that’s not crazy, but not low end, either), I always want to be extra careful in what I mix it with, and want to let it really shine, just adding small amounts of ingredients that will accent and meld nicely.
I decided first on Martini Gran Lusso Italian vermouth, 150th anniversary edition, which itself comes from a blend of Barbera and oak-aged Moscato, and which boasts rich fruit tones and a little sweetness. The only other ingredient is one I’ve wanted to slip into a cocktail for as long as I’ve had a bottle: Breckenridge Bitters. Made as you might expect in Breckenridge, CO, it isn’t a “bitters” in the traditional sense of the word, more an aperitif that uses local alpine herbs in a magical manner – it’s also a tiny bit sweet, but balances it beautifully with a bitter, herbal loveliness. It’s available in many spots now, and I strongly suggest it.
That’s a powerful trio! And this cocktail is a powerful one – so full of flavor it’s hard to be believed. It’s a force of nature. Like whirlpools and mountains.
All Mountains Are One
2-1/2 ounces Ardbeg Corryvreckan
1/2 ounce Martini Gran Lusso Italian vermouth
1/4 ounce Breckenridge Bitters
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, or something comparable and neat. Garnish with the twist.
A Note: Is this close in nature to other Scotch cocktails, including perhaps the most famous of them all? Sure! But every good drink deserves its own good name, even if only one ingredient changes. Really, even if an amount of an ingredient changes. Be creative yo!
May 27, 2016
Okay, I can hear many groaning at me right now – listen, yucks, just chill out. I know that Ardbeg is a super delicious Scotch. And that tomorrow, May 28, is Ardbeg Day. That’s right – it’s such a dandy Scotch distillery that it has a day named after it. Be sure to celebrate. And perhaps the best way to celebrate is by trying, slowly and reverently, the new Ardberg Dark Cove. The darkest Ardbeg ever and one that’s only being released in a limited way (as they do on Ardbeg Day), Dark Cove takes its name from the smugglers who used to utilize the caves in the rocky hills near the Ardbeg distillery – and they weren’t using said cave for makeout spots (at least not too much). It gets its signature taste from maturing the whiskey in ex-bourbon casks, and the hearts in dark sherry casks. That’s right – two cask types! And that taste: a little raisin and date and spice up front, followed by charcoal and wood, and ending in a singular savory-ness and a little coffee and toffee. Good stuff indeed, and it goes on sale tomorrow (I got a little advance sample), so get some.
But back to the groaning you’re gonna make. See, though you really should sip this solo, I couldn’t resist (this is how my mind works) using it in a cocktail. I wanted one that really let it shine, but then also had one or two other pals along, to see how it played with others. So, I went for the Thistle. An old cocktail, really a Scotch Manhattan of sorts, you often see this with equal parts sweet vermouth and Scotch. But in some old tomes, you see double the Scotch or other slightly different ratios. I’m going even farther here, to give the Dark Cove a little more space. I’m also bringing in a serious sweet vermouth to play its role (the Banquo to the Scotch’s Macbeth, except not a ghost), Martini Gran Lusso Italian vermouth, 150th anniversary edition, based on a blend of Barbera and oak-aged Moscato. Amazing stuff. And this is an amazing. Try it, and stop your groaning.
2-1/4 ounces Ardbeg Dark Cove
3/4 ounce Martini Gran Lusso Italian vermouth
2 dashes Angostura bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with cracked ice. Add it all, except the twist.
2. Strain into a cocktail glass. Garnish with the twist.
PS: Yeah, this is very close to a Rob Roy. You can groan about that, too. While I’m having fun drinking.