A leading Scotch whisky business has shared the recipe for their take on a classic cocktail with a twist using a limited edition Christmas bottling.
Big Peat Christmas is the latest in a long line of festive releases within the popular Islay and Speyside Scotch Whisky portfolio from Glasgow-based distiller, blender, and bottler, Douglas Laing.
The blend of Islay malt whiskies is the first Big Peat to have been finished in sherry casks making for a "full-bodied and warming" sip with tasting notes of dried fruit, cocoa, spiced oak and peated barley.
Scott Morrison, brand manager at Douglas Laing said: “We are always looking to expand our range and provide the perfect gift for whisky lovers at Christmas.
"The Big Peat Christmas Edition is infamously smoky and has a fitting festive Sherry Cask finish that makes it ideal for pouring a tipple during the cold, wintry nights ahead."
See below for the team's favourite serving suggestion as we enter the final countdown to Christmas.
Big Peat’s Festive Sour
Ingredients:
50ml Big Peat Christmas 2023
Cubed Ice
15ml freshly squeezed Lemon Juice
30ml fresh Orange Juice
10ml Sugar Syrup
1 egg white
Method:
1. Add Big Peat Christmas, lemon juice, orange juice, sugar syrup and egg white to your shaker. Dry shake.
2. Add cubed ice to the shaker and shake again.
3. Strain into a chilled rocks glass.
4. Garnish with a rind of orange or a dried orange slice.
Big Peat Christmas (ABV 54.8%) is priced at £60 and is available to purchase through the Douglas Laing website.
For more information click here.
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