I’m no stranger to Glen Moray – I’ve reviewed their Sherry Cask finish previously, and in fact I’m pretty sure I treated my dad to a bottle last Christmas.
But I’m the first to admit, I usually drink it neat, rather than playing about with it – and I’m not sure why. I’ll happily make an Old Fashioned or a Manhattan with Bourbons, or even a little Laphroaig. So why not my bottle of Glen Moray?
An Old Fashioned is one of the simplest cocktails in the world. Take a measure of spirit (usually whisky, but I’ve had them made with gin, tequila and rum), ice, a little sweetener (sugar, honey, agave, gomme, you get the picture), and some bitters. They key is in balancing the spirit, with dilution, sugar and then the bitters. This is why you’ll get a look from a bartender asking for an old fashioned at a packed bar – the right dilution can take a little time.
Over at Pen and Pencil in the Northern Quarter, Joel Harrison and Neil Ridley of World’s Best Spirits, were hosting a masterclass, we arrived to find five different versions of Glen Moray available, Elgin Classic, Peated, Sherry Cask finish, Port Cask finish, and Fired Cask, along with a slew of ingredients. I don’t think I’ve ever seen so many bitters!
Our challenge was to get creative, and make an old fashioned that Joel and Neil could crown winner. We could have as many goes as we liked (and believe me, we did). We could use any of the ingredients on the tables, and any of the whiskies we preferred.
Fuelled by a highball (plus a taster or two of the whiskies), we set to work.
I made three in the end – playing around with some of my favourite flavours.
You’re Cherrific
50ml Fired Oak
2 Griottines Cherries
1 dash Tonka bean bitters
2/3 tsp Muscovado sugar
Things learned from this recipe – tonka bean bitters are powerful, you need a gentle hand. We were using high end cocktail cherries, but if you were using Luxardo, you could probably ditch the sugar and use syrup from the jar.
Over the Shoulder Smoulder Boulder
50ml Peated
2 dashes Peychauds bitters
2/3 tsp Honey
Lemon zest to garnish
I rather liked the second and it went down rather well, Peychauds adding a little something different. I think I was inspired somewhat by a Sazerac I’d had earlier in the evening.
Finally,
The Battenburg:
50ml Port Cask
2/3tsp Muscovado sugar
2 dashes Rhubarb bitters
Orange zest to garnish
This one went down very well, the rhubarb giving it hints of Battenburg cake! It went down so well in fact that I was awarded second prize!
We had a fantastic night, trialling different flavours, and learning that we don’t just have to reach for the Bourbon when it comes to an Old Fashioned.
I’d best top up my bitters collection!
