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1933 Ian Macleod
Pour the Isle of Skye 8 Year Old into a highball glass and add large fresh cubes of ice.
Stir 4 times. Add the ginger ale and stir for another 4. That’s 8 stirs, one per year for
our Isle of Skye 8 Year Old. Garnish with a lemon twist.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
‘Who doesn’t love a Highball, it’s a classic and the Isle of Skye 8 gives it a smoky twist. Because of that signature peaty island profile of the whisky I love serving it with a crisp effervescent Ginger Ale which complements that style. Plus, as much ice as you can fit into the glass. Slainte!’
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Half fill a cocktail shaker with ice. Pour in the Isle of Skye 12 Year Old , lemon juice
simple syrup and separated egg white (optional) and shake vigorously for one minute.
Strain into an old fashioned glass filled with fresh ice cubes. To float the red wine just
place a bar spoon over the surface of the drink and pour the wine onto the back of the
spoon allowing it to roll off it and stay on top of the drink. This cocktail does not require
a garnish but feel free to add.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
‘The 12 is a New York Sour with Red Wine. The Isle of Skye 12 Year Old, with its gentle smokiness and rich smooth mellow flavours gives the classic whisky sour an added dimension. I like to use egg whites a bit of sugar syrup, lots of ice and really shake that mixer. I always like to do a twist on things so I love to drizzle some red wine over a bartenders spoon, like a Malbec or Shiraz for another layer of flavour ontop of a cocktail exploding with sweet, sour and smoky flavours. Slainte!’
Place a sugar cube in the glass and sprinkle it with the bitters. Add the orange twist
and an amarena cherry and muddle the fruit and sugar cube. Pour in the whisky and
add ice then top up with soda water. Serve.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
'The Old Fashioned is a classic cocktail with a simple list of ingredients meaning each of them have to be of the very highest quality. I like to mix it up a little and use different bitters, like orange. Here I kept it to the traditional Angostura bitters but topped it up with soda water making it a ‘modern old-fashioned’ giving it a fresher feel perfect for a summers evening. Slainte!’
Add ice to a Highball glass, then pour in the whisky, sherry, and syrup. Stir to chill ingredients, and top with more ice if needed. Top with soda water and lightly agitate with a bar spoon to integrate the bubbles. Garnish with a lemon or grapefruit twist.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
‘Fino sherry and the Isle of Skye 12 Year Old in a Highball is a combination made in heaven. The rich, warming sherried notes in the whisky meet the cold fresh dry nuttiness of the sherry. Keeping the Fino in the fridge along with the soda helps chill this drink and a lemon garnish sets the whole thing off. Slainte!’
Pour the Isle of Skye 8 Year Old, honey ginger syrup and lemon juice into a mixing
glass. Add some ice and stir for one minute strain into a chilled coupe glass and
garnish with a little candied ginger on a cocktail stick.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
‘Fresh lemon juice and a flavorsome honey help elevate the Penicillin with our Isle of Skye 8 Year Old. The flavours in this are off the chart so I don’t tend not to go heavy on the ice just one large cube, enough for chilling and slow dilution. Slainte!’
Pour the whisky sweet vermouth and bitters into a cocktail mixing glass. Add some ice
and stir with a bar spoon until chilled about one minute strain into a chilled martini glass and garnish with an amarena cherry.
Note from the Isle of Skye Brand Ambassador, Gordon Dallas
‘The simplicity of the ingredients in a Rob Roy makes the whisky shine. The warming spice and rich vanilla of the whisky balances beautifully with the sweet vermouth. It’s a contemplative drink - my tip is to find a quiet spot and enjoy, slowly! Slainte’
