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Cocktails with Creativity

We are delighted to present a creative collaboration with the incredible team at Mr Lyan Studio where we challenged them to create some delicious cocktails, inspired by Compass Box whiskies. They have created two brand new cocktails and two twists on classics. The best thing about these cocktails… they’re all made with ingredients you’ll be able to find in your cupboard or local supermarket. A small time spent preparing ingredients up front pays off enormously for these delicious serves.

For our two bespoke recipes, our friends at Mr Lyan Studio took inspiration from the friendly rivalry and culinary preferences of Edinburgh and Glasgow, asking a question that cuts to the heart of both cities; will it be Salt & Vinegar or Salt & Sauce on your chips?

 

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Artist Blend

Salt & Sauce with Artist Blend

An off-dry Rob Roy with soy. Sweet vermouth infused with frozen blackberries, clove and cinnamon. Soy sauce for the salt and sauce elements.

 

Ingredients:

50ml/2 oz Compass Box Artist Blend
25ml/1 oz Spiced Berry Soy Vermouth (see recipe below)

Glass:

Rocks over cubes

Garnish: 

Maraschino Cherry

Method: 

Combine all ingredients, stir until chilled, then pour over ice in a chilled rocks glass. Garnish with cherry.

 

Spiced Berry Soy Vermouth

Ingredients:

200g Sweet Vermouth
20g Blackberries
1/2 Cinnamon Stick
2 Cloves
32g Sugar
10g Soy Sauce

Method: 

Measure all ingredients individually and combine in a container with a lid. Leave to infuse for 12hrs, then pass through a fine strainer, pressing lightly on the blackberries. Store in a sealed bottle in the fridge for up to 2 weeks.

 

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Glasgow Blend

Salt & Vinegar with Glasgow Blend

A smoky New York Sour, with a splash of red wine vinegar and flaky salt rim to provide the salt and vinegar.

 

Ingredients:

50ml/2 oz Compass Box Glasgow Blend
15ml/¾ oz Lemon Juice
15ml/¾ oz Red Wine Vinegar Syrup (see recipe below)
1 Dash Angostura Bitters
15ml/¾ oz Red Wine Float

Glass:

Coupette

Garnish: 

Flaky Sea Salt

Method: 

Add all ingredients, except the red wine, into a cocktail shaker. Shake with lots of ice until nice and frosty. Fine strain into a chilled pre-salt rimmed cocktail glass, then float the red wine on the surface of the drink by pouring slowly over the back of a spoon that is touching the surface of the drink. Enjoy!

 

Red Wine Vinegar Syrup

Ingredients:

100g Sugar
50g Red Wine Vinegar
50g Boiling Water

Method: 

Weigh each ingredient individually and combine in a vessel and stir to dissolve sugar. Once cooled, store in a sealed bottle in the fridge for up to 2 weeks.

 

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Orchard House

Mamie Taylor-ish with Orchard House

Taking the blueprint of the Mamie Taylor, you can bring together the beautiful orchard fruit notes of the whisky with the spice of homemade ginger syrup and fresh chilli, and then skew that into the territory of a classic shandy, with lime and pale ale.

 

Ingredients:

50ml/2 oz Compass Box Orchard House
20ml/½ oz Ginger Syrup (see recipe below)
20ml/½ oz Lime Juice
50ml/2oz Pale Ale
2 Ginger Slices (optional)
1 Slice of Chilli (optional)

Glass:

Highball

Garnish: 

Fresh Ginger & Chilli Slices or use dried candied ginger slices from syrup making.

Method: 

Combine all ingredients, except pale ale, in a cocktail tin. Shake with ice, and fine strain into highball over fresh ice. Top with pale ale, stir gently to combine, garnish and serve. 

 

Ginger Syrup

Ingredients:

150g Sugar
150g Water
60g Fresh Ginger (peeled and finely sliced)

Method: 

Individually weigh each ingredient and combine in a pan. Bring pot to a gentle simmer, stirring to dissolve sugar. Allow to simmer on lowest heat for 10 minutes. Remove from heat and allow to cool fully before straining through a fine strainer of sieve. The longer you leave to infuse, the more gingery the syrup will be. Ginger slices can be places on a wire rack or gently baked to dry out and create candied ginger slices for garnish, baking or snacking. Store in a sealed bottle in the fridge for one week.

 

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The Spice Tree

Rusty Nail-ish with The Spice Tree

Using the base of The Spice Tree to create a Compass Box liqueur (similar to Drambuie), using honey, spices, herbs and vanilla (all supermarket purchasable), we then suggest pairings with other Compass Box whiskies from the core range to bring out different flavour profiles. A great alternative to an Old Fashioned.

 

Ingredients:

15ml/½ oz Compass Box Highland Liqueur/Shambuie (see recipe below)
45ml/1 ½ oz Compass Box Whisky of Choice

Glass:

Rocks

Garnish: 

Clove studded orange twist/slice

Method: 

Combine The Spice Tree ‘Drambuie’ with your Compass Box whisky of choice, in a cocktail tin or mixing glass. Stir briefly to chill and dilute, then pour over fresh ice in your rocks glass. Garnish and serve.

 

Compass Box Highland Liqueur

Ingredients:

150ml/5 oz Compass Box The Spice Tree
1 x Large Strip of Orange Peel (10x3cm)
1 x 3cm piece of Fresh Rosemary
¼ tsp Coriander Seeds (Crushed)
¾ tsp Fennel Seeds (Crushed)
1 Pinch Nutmeg (Ground)
50g Heather Honey

Method: 

Combine whisky, herbs and spices for 12 hours to infuse. Pass through a coffee filter and then dissolve honey into the strained liquid. Store at room temperature indefinitely. Enjoy neat, on ice, or combine with your Compass Box whisky of choice as a Rusty Nail-ish.

 

We recommend trying with The Story of The Spaniard, The Peat Monster or Hedonism.

 

Share & Enjoy!
The Compass Box Team

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