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ICE SPHERES

Traditionally Scotch whiskey can be enjoyed straight and pure, or with iced water. Far from being an aberration, the addition of mineral water will soften the alcohol aromas and lift all the other flavors and characteristics. The water can be added in the form of ice, which the addition of a little theatre will bring to life.

INGREDIENTS

2 parts Chivas 18

HOW TO MAKE

Spheres melt more slowly than other types of ice, so you chill the whiskey without diluting it too much. Contemporary trays which hold ice spheres may be hard to find, but well worth the theatre of presentation upon serving.

DUNMORE SOUR

Born in the late 1800s, the Sour was crafted to bridge the gap between older-style punches that were cumbersome and spirit heavy, and the increasingly popular cocktails that comprised fancy liqueurs. Here it's all about the little details. The addition of pineapple syrup injects a zesty, luscious finish to create a truly refreshing libation.

INGREDIENTS

2 parts Chivas 18

1 part freshly squeezed lemon juice

1 part homemade pineapple syrup

1/2 part egg white

HOW TO MAKE

All ll ingredients to a shaker and dry shake for 15 seconds. Fill the shaker with ice, shake vigorously once again, and strain over ice into an old-fashioned glass.

MISTRAL SOUR

The Mistral is a trio of drinks, each of which is a study of balance. First comes the Sour, which is a dry drink and never sweet. A Fizz is its racy cousin. Far from just a short Collins the Fizz should actually fizz. Harry Johnson, in his 1882 book Batenders' Manual, instructs drikers to drink fizzes as soon as they're handed out.

INGREDIENTS

2 parts Chivas 18

1/2 part freshly squeezed lemon juice

1/4 part sugar syrup

HOW TO MAKE

Shake all ingredients and strain into an ice-filled glass.

MISTRAL COLLINS

The Mistral is a trio of drinks, each of which is a study of balance. First comes the Sour, which is a dry drink and never sweet. A Fizz is its racy cousin. Far from just a short Collins the Fizz should actually fizz. Harry Johnson, in his 1882 book Batenders' Manual, instructs drikers to drink fizzes as soon as they're handed out.

INGREDIENTS

2 parts Chivas 18

1/2 part freshly squeezed lemon juice

1/4 part sugar syrup

Soda water

HOW TO MAKE

Build the whiskey, lemon and sugar in the glass, then fill with ice and a long finish of soda water.

MISTRAL FIZZ

The Mistral is a trio of drinks, each of which is a study of balance. First comes the Sour, which is a dry drink and never sweet. A Fizz is its racy cousin. Far from just a short Collins the Fizz should actually fizz. Harry Johnson, in his 1882 book Bartenders' Manual, instructs drinkers to drink fizzes as soon as they're handed out.

INGREDIENTS

2 parts Chivas 18

1/2 part freshly squeezed lemon juice

1/4 part sugar syrup

Soda water

HOW TO MAKE

Shake the whiskey, freshly squeezed lemon and sugar with ice. Strain into old-fashioned glass filled with rocks and blast with a short measure of soda water.

BENTO BOX

In Japan, the bento box is predominantly used for sushi, but we've found an allternative use for it that allows drinkers to control the exact amount of ice and dilution they wish to apply to their whiskey. People are entitled to their own opinion on how much ice should be added to their Chivas 18.

INGREDIENTS

2 parts Chivas 18

Bent box

Hand sculpted ice from clear ice block

Mahogany chopsticks

HOW TO MAKE

The bento box should be neatly filled with hand-sculpted ice that retains purity and chill control and is presented with associated chopsticks with which to serve. Drinker's choice allows the required amount of ice to be added for necessary dilution and chill.

Aberdeen Flip

The flip is an age-old recipe that simply sees any wine or liquor shaken up with sugar and an egg, and finally dressed with grated nutmeg. Like Fahlgren’s mantra of taking good design and making it better, we’ve injected this historical drink with a modern twist. Chivas 18’s deep, rich qualities are complemented by sweet black cherry and chocolate overtones, resulting in a velvety, indulgent cocktail.

INGREDIENTS

2 parts Chivas 18

1 part 12-year-old Oloroso sherry1 whole egg

1/4 part honeyed spice syrup

1/10 part Fee Brothers Aztec chocolate bitters

2 tsp black cherry jam

HOW TO MAKE

Add all ingredients to a cocktail shaker and dry shake for 30 seconds. Fill shaker with ice and reshake for one minute. Strain into a chilled cocktail glass.

Twins: FIX

Perhaps the oldest recipes for Daisies are Jerry Thomas’s from 1862. In first place he lists a brandy daisy using Orange Curaçao as the sweetener and boasting a dash of rum. Ranked second, his whisk(e)y Daisy uses orgeat and tops the whole thing with soda. The two mixed drinks are both based on our sour proportions—Daisy is all sassy raspberries whereas her sister, Fix, is a more languid pineapple.

INGREDIENTS

2 parts Chivas 18

3/4 part lemon juice

1/2 part pineapple syrup

1/5 part yellow chartreuse

HOW TO MAKE

Serve in a Delmonico glass, churned over crushed ice and garnished with fresh raspberries, straws and mint sprigs.

Twins: Daisy

Perhaps the oldest recipes for Daisies are Jerry Thomas’s from 1862. In first place he lists a brandy daisy using Orange Curaçao as the sweetener and boasting a dash of rum. Ranked second, his whisk(e)y Daisy uses orgeat and tops the whole thing with soda. The two mixed drinks are both based on our sour proportions—Daisy is all sassy raspberries whereas her sister, Fix, is a more languid pineapple.

INGREDIENTS

2 parts Chivas 18

3/4 part lemon juice

1/2 part raspberry syrup

1/5 part yellow chartreuse

HOW TO MAKE

Serve in a Delmonico glass, churned over crushed ice and garnished with fresh raspberries, straws and mint sprigs.

Trilogy

Trilogy demonstrates that drinking can be an exact science. Here we explore temperature without dilution. At different temperatures, Chivas 18’s aromas and textures open like flowers to the sun. Identify and appreciate some of the individual delicate threads that later become entwined together in this complex whisky, a fascinating and revealing journey best shared with fellow adventurers.

INGREDIENTS

1 part Chivas 18

1 part Chivas 18 chilled (refrigerated)

1 part Chivas 18 frozen (freezer)

HOW TO MAKE

Serve your guests three small tasting measures. One from the freezer, one from the fridge and one at room temperature. Start with the coldest and use the room temperature as a reference. Sit back, nose and taste carefully, share your discoveries and, of course, enjoy the journey.

SAZERAC

The Sazerac is perhaps the oldest documented cocktail in America. Here we offer a heady mix of Chivas 18 with cognac, the addition of which perfectly accentuates the taste of the whisky.

INGREDIENTS

1 part Chivas 18

3/4 part Martell Cordon Bleu Pernod Absinthe rinse

1/5 part sugar syrup

1/10 part Peychaud’s bitters

1/10 part Fee Brothers old fashion bitters Lemon and orange twist

HOW TO MAKE

The preparation calls for two glasses: one rocks glass packed with crushed ice and water; and a second rocks glass to mix the drink. In the second glass stir the sugar syrup with the bitters, add Chivas 18 and Martell. Stir. Empty the ice from the first glass, pour Absinthe in and swirl to coat the sides. Discard any excess. Pour the Chivas, cognac and bitters into the coated glass. Twist a lemon peel and rub the rim. Twist orange peel and place inside.

MYRISTICA: TODDY

Myristica is what we call the partnership of two drinks, one hot and one cold—the Sangaree and the Toddy. By trying the two alongside one another you can clearly see what part heat has in changing the nature and taste of a drink.

INGREDIENTS

2 parts Chivas 18

1/3 part sugar

3 and 1/3 part hot water

Grated nutmeg

HOW TO MAKE

Add hot water. The Toddy, served warm, becomes a featherbed of soft folds of whisky, deep with chocolate, dark fruit and spice.

MYRISTICA: SANGAREE

Myristica is what we call the partnership of two drinks, one hot and one cold—the Sangaree and the Toddy. By trying the two alongside one another you can clearly see what part heat has in changing the nature and taste of a drink.

INGREDIENTS

2 parts Chivas 18

1/3 part sugar

3 and 1/3 part chilled water

Grated nutmeg

HOW TO MAKE

Add chilled water and ice. Finish with fresh grated nutmeg. The Sangaree, served cold, is a cheerful and spirited little number.

Flavor profiling

Tasting is a real art, but a connoisseur’s notes can help the untrained palate to appreciate certain flavor profiles. This particular flavor profiling involves a glass pipe shaped like a brandy glass, with a tube coming out from the bottom. The tube allows the drinker to carefully control the amount that they take in, also pulling in the appropriate amount of air to balance the experience between the palate (mouth) and the aroma (nose).

INGREDIENTS

2 parts Chivas 18

Suggested accompanying ingredients:

Dried fruits: apricots / raisins /

medjool dates / sultanas Butterscotch toffee & hazelnuts70% dark chocolate

HOW TO MAKE

Take a bite of an ingredient and allow all of your taste buds to experience it on the palate as the flavors are released and broken down. Once swallowed, take a sip of the Chivas 18 through the pipe and allow this to coat the same senses.

Exact Dilution

Using a pipette to control the addition of water releases a different array of aromas. This allows a connoisseur to navigate the highly complex layers of flavor in the blend. Each additional droplet delivers a slightly less intense aroma; repeating the process will soften and lift the lighter top and middle notes allowing deeper and darker base notes to reveal themselves.

INGREDIENTS

2 parts Chivas 18

Still mineral water (at room temperature) to taste

HOW TO MAKE

Add water one drop at a time to the Chivas 18.

Elevenses: COOLER

Elevenses sees two simple drinks served together: the Highball and the Cooler. Collectively, they demonstrate the addition of one simple ingredient, in this case a twist of lemon. A Highball is simply a sensible measure of whisky diluted with soda and ice.

INGREDIENTS

2 parts Chivas 18

Soda water

HOW TO MAKE

The Highball and Cooler are both built drinks – take two tall Highball glasses, add a measure of Chivas 18 and fill with the finest-quality clear cubed ice. Stir a couple of times to chill the contents. Charge with fresh soda water. To turn the Highball into a Cooler, add a big twist of lemon.

Sporting Man: Buck

The Sporting Man brings together two versions of the classic partnership of the Buck and Rickey. The original Buck evolved into a Mule over time, most notably the Vodka Buck’s 1940s evolution into the modern Moscow Mule. No sugar is added to a Buck, as ginger ale has a sufficient sweetness to it, and the pressed half of lemon is typically dropped into the drink.

INGREDIENTS

2 parts Chivas 18

1 part freshly squeezed lemon juice Ginger ale

HOW TO MAKE

In a tall glass, add Chivas 18, top up with ice cubes and charge with ginger ale. Add freshly squeezed lemon juice, garnish with fresh lemon if desired.

Speyside Shrub Raspberry

A fruit shrub is like a polished garnet, a small but mighty reminder of summer. As little as a teaspoon diluted with soda, Champagne, whisky or rum positively sings. Shrub recipes abound; many of them too aggressive for modern palates, and recipes will often need adjusting as fruit sugar levels vary.

INGREDIENTS

1 and 2/5 parts Chivas 18

1 part raspberry shrub

2 parts soda

HOW TO MAKE S

tir raspberry shrub and Chivas 18 over ice and strain into a tall glass. Top with soda and serve. Close your eyes and dream of summer.

Speyside Shrub Blackberry

A fruit shrub is like a polished garnet, a small but mighty reminder of summer. As little as a teaspoon diluted with soda, Champagne, whisky or rum positively sings. Shrub recipes abound; many of them too aggressive for modern palates, and recipes will often need adjusting as fruit sugar levels vary.

INGREDIENTS

1 and 2/5 parts Chivas 18

1 part blackberry shrub

2 parts soda

HOW TO MAKE

Stir blackberry shrub and Chivas 18 over ice and strain into a tall glass. Top with soda and serve. Close your eyes and dream of summer.

REBELLION

Rebellion has its roots planted in the well-established Rob Roy cocktail, which originated at The Waldorf Hotel in New York in 1894. It was originally crafted to honor the opening night of an operetta of the same name, penned by Reginald De Koven. The recipe then spread, appearing in The Savoy Cocktail Book, published in 1930.

INGREDIENTS

2 parts Chivas 18

3/4 part Carpano Antica formula vermouth

1/2 part freshly pressed blood-orange juice

3 whole cloves

1/10 part Fee Brothers Aztec chocolate bitters

HOW TO MAKE

Crush the cloves in a Boston glass. Add all remaining ingredients, fill with ice and stir for two minutes. Fine strain into a chilled cocktail glass and garnish with a blood-orange twist.

Garrick Punch

Evolved for the 21st century, and the perfect tipple of the sociable Daniel Nasser, the Garrick Punch is deeper and more complex, heavier on the fruit and fuller in flavor. Topped with chilled rosé champagne, the result is all crisp red fruit, sweet dry smoke and a touch of Black Forest Gâteau.

INGREDIENTS

24 parts Chivas 18

16 parts spiced Plymouth liqueur

10 long lemon twists (for the oils)

8 parts lemon juice

10 parts Perrier-Joueånt Roseål

champagne

HOW TO MAKE

Add the Chivas 18, spiced Plymouth liqueur and lemon juice. Fill with large chunks of cracked ice and gently top with Perrier-Jouet Roseål Champagne, stirring all the while. Twist the lemon peels over the punch, extracting all the oils from within the skin and add to the punch.

Faucet Sharing

In Scotland, we used to pass a quaich (traditional drinking vessel) between visitors as a way of formally sharing whisky and sealing friendship. Of course, not everyone likes their whiskey the same way. Here we present a thoroughly modern way of sharing, in which each drinker can add just the right amount of water to their glass.

INGREDIENTS

2 parts Chivas 18

Large conical glass beaker Still mineral water (at room temperature) to taste

HOW TO MAKE

Pass each guest a whisky glass with a measure of Chivas 18, then offer them the pump to dispense their preferred amount of mineral water. The control applied to the amount of water added will change the experience for each drinker and appreciation will be shared.

Sporting Man: Rickey

The Sporting Man brings together two versions of the classic partnership of the Buck and Rickey. The Rickey is always made with lime, never lemon. Sugar is dissolved in the juice and whisky mix before being topped with soda water and garnished with the lime shell, just as in the Buck.

INGREDIENTS

2 parts Chivas 18

1 part freshly squeezed lime juice

1/3 part sugar syrup

Soda water

HOW TO MAKE

In a tall glass, add Chivas 18, freshly squeezed lime juice and sugar. Stir until the sugar dissolves Top up with ice and charge with soda water. Garnish with lime.

Chivas No.2 Cup

Mr. James Pimm, entrepreneur and City oyster-bar proprietor, became famous back in the 1820s for his thirst quenching "Tonic." Originally served in a small tankard as an aide digestif, the modern day interpretation, Pimm's No.1, has become world famous and uses gin at the heart of its recipe.

INGREDIENTS

2 parts Chivas 18

1 part Carpano Antica formula vermouth

1/5 part sugar syrup

1/10 part Fee Brothers Aztec orange bitters 2 parts Ginger beer 3 wheels cucumber 5 leaves mint 1 whole strawberry

HOW TO MAKE

Slice the cucumber and strawberries, bruise mint and add to a tall, ice-filled glass. Add all remaining ingredients and stir. Garnish with an orange twist and a mint sprig.

Elevenses: Highball

Elevenses sees two simple drinks served together: the Highball and the Cooler. Collectively, they demonstrate the addition of one simple ingredient, in this case a twist of lemon. A Highball is simply a sensible measure of whiskey diluted with soda and ice.

INGREDIENTS

2 parts Chivas 18

Soda water

HOW TO MAKE

The Highball and Cooler are both built drinks – take two tall Highball glasses, add a measure of Chivas 18 and fill with the finest-quality clear cubed ice. Stir a couple of times to chill the contents. Charge with fresh soda water. To turn the Highball into a Cooler, add a big twist of lemon.

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