We all love a Christmas cocktail, but in reality, somewhere between wrapping the final presents and getting the turkey in the oven, who has the time?
This year, The Scotch Malt Whisky Society has the solution: an easy batched cocktail that’s ready to pour the moment your guests arrive. We asked Society Ambassador Anthony Delcros for his favourite serve and his recipe had everyone in the office ready to go home and make their own version.Here’san elegant twist on the classic Boulevardier cocktail that can be batched upanytime, chilled while you have the fridge space and poured on the day.
Traditionally made with bourbon or rye, you can also try this serve with a single malt Scotch or blended Scotch. Equally, there’s complete flexibility with flavour. Go smoky for those who like peat, or choose a light and floral whisky to show off each liquid in the cocktail in its own right. If you’re already a negroni drinker, this is a great entry point into the world of whisky.
Ingredients
- 200 ml whisky (such as bourbon or rye, depending on your preference)
- 200 ml sweet vermouth
- 200 ml Campari
Dilution
- 20 per cent water: add about 100ml of water
Instructions
- Combine all ingredients in a large container and stir well.
- Use a funnel to carefully transfer the mixture into a clean 700ml bottle.
- Seal the bottle and store it in a refrigerator overnight. A full mixture will keep anywhere from three to six months.
Garnish
Orange wedges are traditional but lemon peel, cherry, rosemary or even some chocolate will work.