Tuesday, 9 May 2017

Remarkable Regional Malts Mix Up #2


Get your monocle, high hat, bar spoon, fancy glasses and ice cubes from the freezer. We’re going to make 2 dandy cocktails based upon The Epicurean, Douglas Laing’s Remarkable Regional Malt from the Lowlands. Jan Beckers and David Ferguson presented two summer-y cocktails based upon their latest blended malt during a Remarkable Regional Malts Mix Up #2 Facebook Live session.

The Epicurean has been constructed with 2 different malts from the Lowlands region. My guess: Auchentoshan and Alisa Bay. Saint Magdalene and Littlemill seem very unlikely and independent Glenkinchie is, uhm, rather rare...

Quick Tasting Notes

Nose: Mint, grass and lemon-ginger marmalade. Green fresh notes; Pink peppercorns and green apple.

Taste: Pepper and maize. Golden syrup. Crispy mouthfeel. Biscuits. Sharp chilis. Think Madame Jeanette and Habanero chili. Lots of citrus notes too.

I'm a fan of the latest Remarkable Regional Malts. It's only preceded by Rock Oyster Cask Strength in my book. More extensive tasting notes will follow soon.

The Epicurean Horse’s Neck

This cocktail has already quite some mileage. The original non-alcoholic recipe dates back to the 1890s. By the 1910’s bourbon or brandy would be added to the mixture of ginger ale, ice and lemon peel. The name changed to The Horse’s Neck with a Kick or a Stiff Horse’s Neck.

The cocktail’s trademark is a long curling strip of lemon rind that spirals round the inside of the glass like an elegant horse’s neck. The drink is listed as an official Contemporary Classic cocktail by the International Bartenders Association (IBA).

  • 4.5 cl The Epicurean

  • 1/2 bar spoon Angostura bitters

  • a bottle of ginger ale (Thomas Henry or Fevertree)

  • a looooooong strip of lemon rind

  • ice cubes


Fill a longdrink glass with ice cubes and add The Epicurean with a few drops of Angostura bitters. Stir gently with a bar spoon. Add ginger ale gently along the shaft of your bar spoon .  Garnish with a swirl of  lemon zest to the glass so it resembles an elegant horse's neck (more or less...).




The Epicurean’s Appleyard



I don't know if this cocktail has some historic background or if this is just an enjoyable and refreshing mixer.

  • 3cl The Epicurean

  • 9cl cloudy apple juice

  • a sprig of mint

  • a slice of green apple
Pour The Epicurean whisky and apple juice in a glass. Stir lightly. Garnish with a sprig of mint and a slice of green apple. Done.






The original Remarkable Regional Malts Mix Up #2 recipes from Douglas Laing can be found on their blog.

You can watch the full video on the Facebook page of The Epicurean:



Sample Disclosure:  The whisky samples and ingredients for the Remarkable Regional Malts Mix Up #2  were offered by Douglas Laing & Co. Opinions expressed in this review are of course my own.
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