Created by | Tim Philips from Australia
Ingredients
40ml Johnnie Walker Gold Label Reserve Scotch Whisky
25ml hot water
10ml honey
1 Cinnamon quill
Thumbnail ginger
Method
Muddle ginger, combine remaining ingredients and strain. Garnish with a cinnamon quill.
Created by|Varia Dellalian from Lebanon
Ingredients
20ml Ron Zacapa rum
15ml Johnnie Walker Gold Label Reserve
10ml Lime Juice
10ml Grand Marnier
15ml honey and Orgeat syrup
Method
Shake and Strain. Garnish with lime Shell, sprig of mint and sprag of Lagavulin 16.
Created by | Dennis Zoppi from Italy
Ingredients
40ml Ketel One Vodka
90ml tomato juice
15ml grapefruit juice
10ml sugar syrup
4.1ml Tio Pepe Fino Sherry
4 drops Worcester sauce
5 dashes celery salt
2 dashes white pepper
Method
Thrown and strain ingredients together. Garnish with a tomato flower, basil leaf and lemon grass.
Created by | Fjalar Goud from Netherlands
Ingredients
30ml Tanqueray No. Ten Gin
8ml Lillet Blanc 8ML
2 dashes orange bitters
Rinse the Glass with Talisker 10
Method
Shake, stir and strain. Garnish with tomato flower, basil leaf and lemongrass.
Created by | Andy Mil, of the London Cocktail Club.
Ingredients
50ml Johnnie Walker Gold Label Reserve Scotch Whisky
25ml lemon
1 tsp Malbec jam
5ml balsamic vinegar
20ml sugar syrup 1:1
1 egg white
Method
Shake, strain in to a cocktail glass and garnish with an orange twist. Dish it was partnered with – duck foie gras & prune terrine as Johnnie Walker Gold Reserve has a smoky, salty finish due which cut through the richness of the dish