5 whisky cocktails to have this spring
Whisky is often associated with winter drinks, but did you know it can also be used to make seasonal spring cocktails?
Chatting with a well known mixologist, Haroon Hafajee about the best whisky cocktails to have this spring season — he says spring represents the birth of life, full of fresh flowers, herbs and tart fruit.
So he's whiskies that are light and fragrant, partnered with flavours reminiscent of a spring day.
This is a twist on a classic and takes advantage of Cardhu’s citrus note.
- 35ml Cardhu 12YO single malt
- 20ml Martini Rosso
- 20ml Campari
- Stir all ingredients with ice and fine strain into a tumbler of fresh ice- garnish with an orange zest.
Generally, the Singleton displays autumn flavours, but is used here with fresh lemon and apple to represent spring.
- 50ml Singleton 12YO single malt
- 25ml fresh lemon juice
- 20ml cinnamon syrup
- 50ml freshly pressed apple juice
- Shake all ingredients with ice and strain into a jam jar of fresh ice – garnish with a lemon zest wrapped around a cinnamon scroll and a slice of red apple.
Talisker displays light maritime flavours, which partner well with dill and is juxtaposed by the floral note of the elderflower.
- 50ml Talisker 10YO single malt
- 25ml fresh lemon juice
- 20ml dill syrup
- 5ml elderflower cordial
- Shake all ingredients with ice and strain into a coupé or martini style glass- no garnish required as the aroma on this drink says it all.
This is another twist on a classic- this proves that a whisky cocktail can be light and refreshing.
- 10 mint leaves
- 50ml Johnnie Walker Gold Label Reserve
- 15ml sugar syrup
- Clap the mint leaves between the palms of your hand and place at the bottom of a tall glass along with the whisky and syrup.
- Top halfway with crushed ice and then “churn” the ice using a long spoon- this mixing action releases the flavour of the mint, chills and mixes the drink and provides important dilution.
- Fully top with more crushed ice and mix it in garnish with a sprig of mint and lemon zest.
This is a great way to start off a spring vacation, using a light and delicious Scotch whisky that is new to South Africa.
- 25ml Haig Clubman
- 10ml kumquat syrup
- Sparkling wine
- Pour whisky and syrup into a chilled champagne flute and top halfway with sparkling wine, Prosecco or champagne and stir lightly to mix and then top up all the way and finish with an orange zest.