In association with
Pure Scot
To celebrate World Whisky Day, Pure Scot has partnered with Glasgow mixologist Jack Jamieson (@scottishmixology) to create three unique, tasty and sustainably sourced cocktails
SPENT COFFEE MANHATTAN
COFFEE grounds are often relegated to the bin once used, but there is a myriad of options to give them a second life, from body scrubs to compost heaps. However, they still pack a good load of flavour so are perfect for a sustainable infusion. You can infuse longer if you wish a stronger coffee flavour.
Additionally, I’ve chosen to make this drink without the need for any ice. Water wastage is a key problem in bars and restaurants as the ice used when shaking or stirring is discarded once the drink is made. Ice serves two purposes in a cocktail – to dilute the drink and to chill it quickly.
Ingredients
60ml Pure Scot Virgin Oak Whisky infused with leftover B-corp coffee grounds
30ml Rosso Vermouth
10ml Coffee Liqueur
2 dashes of Angostura bitters
20ml Water
Maraschino cherries
Method
To infuse the whisky, simply add 120ml of whisky to a jar with spent coffee grounds and stir. Seal and leave to infuse at room temperature overnight and strain out through a coffee filter
Add 60ml of your infused whisky and the rest of your ingredients to a jar and stir
Seal jar and place in fridge for 4 hours
When ready, pour into a couple glass, garnish with Maraschino cherries and enjoy
BANANA PEEL OLD FASHIONED
BANANAS are not graced with the easily palatable skins of other fruits like apples and so while edible, they’re often discarded. They’re well known to be good additions to compost and soil, but they also have a strong banana flavour – if you know how to extract it. By combining the peels with a spirit-like whisky, you extract the banana flavour without having to eat a peel.
This recipe also leverages a sustainable alternative to sugar. Sugar can travel thousands of miles from harvest to your teaspoon so by swapping out sugar syrup to honey syrup, you significantly reduce the carbon footprint of your sweetener.Simply weigh out the honey and add half of that weight in water to it to make the syrup. You don’t need to heat it to dissolve either, just stir every so often.
Thirdly, the Old Fashioned is often adorned with a slither of citrus peel. While that is a nice aesthetic addition (that can increase the orange flavour through the oils), by upping the quantity of orange bitters, you remove the need for the fruit.
Ingredients
60ml Pure Scot Virgin Oak Whisky infused with banana peels
15ml Honey syrup (choose a locally harvested one)
2 dashes of Angostura bitters
3 dashes of Orange bitters
15ml Water
Method
Chop up a leftover banana peel and add it to a jar with 120ml whisky
Leave to infuse for 1 week at room temperature (out of sunlight)
Strain out the banana peel, and add all your ingredients to a jar
Seal and refrigerate for at least 4 hours
Pour over ice into a Rocks glass and enjoy!
GARDENER’S HIGHBALL
IN the pursuit of sustainability, one good way to reduce it is by minimising the purchase of anything plastic, and this includes bottles of soda (which rarely come in recyclable cans). There are various ways to make your drink fizzy without the addition of a pre-fizzed mixer like soda or sparkling wine, one of which is fermentation, and the other is by way of a little chemistry experiment.
You’ll likely recall the well-known baking soda volcano science experiment and this drink leverages that exact concept. Simply combine your ingredients with the exception of the baking soda to ensure they’re mixed, and then add the baking soda to carbonate it.
Ingredients
35ml Citrus husk infused Pure Scot Signature Whisky (infusion optional)
6 mint leaves from garden
10ml Locally sourced honey syrup – possibly flavoured with other herbs in your garden
½ tsp of baking soda
15ml apple cider vinegar
Bitters
50ml Water
Method:
Combine all ingredients except the baking soda in the bottom of a tall glass.
Lightly muddle the mint and stir to combine
Add the baking soda and fill with ice
Stir gently to minimise losing carbonation
Garnish with a mint sprig and recyclable straw
You can see more from Jack on Instagram at @scottishmixology
ABOUT PURE SCOT
Pure Scot is produced by Bladnoch Distillery, Scotland’s southernmost distillery and one of only a handful that remain independently owned. Since being purchased in 2015 by entrepreneur and philanthropist David Prior, Bladnoch has enjoyed a renaissance, launching its line of award-winning Bladnoch Single Malt Whiskies and Pure Scot, its contemporary Blended Scotch Whisky, in over 40 countries. In 2017, Bladnoch Distillery celebrated its 200-year anniversary making it one of the oldest and largest independent distilleries in Scotland.
purescot.com
This article was brought to you in association with Pure Scot
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article