This the second year I’ve created signature cocktail serves based on the artwork from the Ballantine’s Artist Series. It’s always an exciting challenge to interpret each artist’s work, drawing inspiration from the artwork to create each signature serve.
Dave Ma applied a warm red colour palette to his aerial photography of the RiverSpey for the Ballantine’s Finest Tin, reflecting the use of fire in the Ballantine’sproduction process.This serve blends the exotic flavours of earl grey tea with bergamot juice, with anundercurrent of fiery heat from fresh chilli.
Glass |Port glass
Garnish|Small fresh chilli, glass dusted with dried cranberry
Ingredients
50ml Ballantine’s Finest
25ml Fresh Bergamot Juice
15ml Earl Grey Syrup
1 Egg White
1 Thin Slice of Fresh Red Chilli
Method
Shaken over ice
This cocktail echoes the vibrant flashes of red on the Ballantine’s Finest Sleeve,combining sweet, red strawberries with a pink peppercorn bite. This serve is presented in small glass bottles on a sharing platter to reinforce a convivial drinking experience.
Glass |Small glass bottle, served in a shallow bowl over crushed ice
Garnish |Pink peppercorns and vanilla pods
Ingredients
50ml Ballantine’s Finest
50ml Strawberry Puree
10ml Vanilla Syrup
8-10 Crushed Pink Peppercorns
5ml Balsamic Glaze
10ml Fresh Lemon Juice
Method
Shake & pour
The deep valleys and rugged terrain of the Scottish Highlands are brought to lifethrough the powerful colour palette Dave Ma applied to his stunning imagery for theBallantine’s 12 Year Old Tin.To complement this strong imagery, the rich flavour of truffle honey has beenused in this serve. Reflecting the complexity of Ballantine’s 12 Year Old, a hintof smokiness is added by the striking of a match as it is served to heighten thedrinker’s senses.
Glass |Branded balloon
Garnish |Match stick to smoke glass, redcurrants
Ingredients
50ml Ballantine’s 12 Year Old
10ml Lillet Blanc
10ml White Port
¼ Teaspoon of Truffle Honey
6-8 Bruised Redcurrants
Method
Stir & strain
Taking a seasonal twist on the traditional whisky sour, the Ballantine’s Festive Sourevokes the familiar and warming aromas of this season.Spicy gingerbread and bitter chocolate perfectly complement the smoothness of theBallantine’s Finest blend, creating a delicious festive serve.
Glass |Port sipper
Garnish |Gingerbread crumbles
Ingredients
50ml Ballantine’s Finest
1 Egg White
40ml Fresh Lemon Juice
25ml Gingerbread Cordial
2 Dashes Chocolate Bitters
Method
Shake & strain
The 2016 Ballantine’s Artist Series Limited Edition gift packs will be available globally from October 2016.For more information, visitBallantines.com.
Stockists
Finest Tin |thewhiskyexchange.com
12 Year Old Tin |thewhiskyexchange.com