Single Malt Whisky And Modern Mixology — New Ways To Use The Dram
For decades, single malt whisky was all about slow-sipping pours, served by themselves or on a bed of ice. Across different single malt whisky brands, this serving suggestion continued, yet over time, mixologists have begun to slowly reimagine new ways of putting this exquisite spirit to use.
For novices in the world of whisky, one question which needs answering is what single malt whisky is. Put simply, single malt is a spirit made using whisky from a single distillery. It is one of the finest whisky variations out there, where the best single malt whisky brings a lot of flavour complexity to patrons.
In contemporary mixology, bartenders have begun to maximise on this layered flavour profile, to bring the single malt out of being an archival relic, into a modern whisky: expressive, complex and one that can transform cocktails into extraordinary mixes.
Understanding The Modern Malt Outlook
The inclination towards using single malts is more about bringing its expressive flavours to the fore than about masking them. Each variation of a single malt carries its own regional or cask-driven character — from lighter notes of Speyside Scotches to the fruitier touches of tropical Indian single malts. And mixologists are now keen to harness these nuanced base notes, recognising them for their sheer complexity and depth, to eventually add them into varied craft cocktails. The idea behind using single malts in mixes is to then put the dram right in focus, instead of keeping it in the background.
Single Malts In Cocktails
To make the single malt one of the primary ingredients in cocktail craft, an essential step is to strike the proper flavour balance. Single malts tend to be slightly more pronounced and aromatic than most other whiskies, so the key here is to make their flavours sing while balancing them with other cocktail ingredients, without either one overpowering the other.
Mixologists then tend to reimagine whisky cocktails made using single malts as:
– made with complementary, rather than contrasting ingredients, such as honey, citrus, spices or herbal liqueurs
– avoiding any mixers like sweet, fizzy colas or fruit syrups that would overpower the spirit’s subtlety
– opting for stirred, rather than shaken cocktails which tend to suit single malts better, retaining their textures and aromas.
While experimenting with single malt cocktails, mixology experts advocate starting with the lighter or fruit-forward malts and the slightly less smokier versions before moving over to the more robustly flavoured whiskies, for mastering this flavour balance.
Modern Presentations
One of the imperatives behind bringing single malts out of their traditional historical serves into a more dynamic, mixology culture is to ensure their exquisite flavours remain just as relevant and just as contemporary. What brings this modern touch into single malt cocktails is then an exquisite presentation which turns these blends into a wondrous experience.
Serve single malt cocktails in a rocks glass or crystal coupés and use garnishes such as dehydrated citrus, herbs or smoke wisps as stunning visual cues. Whisky cocktails are as much about artistry as about taste, and aesthetic garnishes are what would level-up your reimagined single malt.
Also Read: 5 Single Malt Whisky And Indian Cuisine Pairings To Explore
Here are a couple of cocktail recipes to fashion drinks using a quality single malt:
Honey Old Fashioned
A softer, golden take on the classic cocktail, this opens up the flavours of the single malt, complemented by a light citrusy touch.
Ingredients:
- 30 ml single malt whisky
- 1 tablespoon honey
- 2 dashes of citrus bitters
- Ice as required
- An orange peel for garnish
Method:
– Bring together the cocktail in a rocks glass over a large ice cube. Build 30 ml single malt whisky, 1 tablespoon honey and 2 dashes of citrus bitters in order and stir gently. Garnish the drink with an orange peel.
The Malt Boulevardier
A whisky-forward twist on the negroni, the bittersweet balance of this single malt cocktail brings forth an oaky spice and maltiness, making the whisky shine.
Ingredients:
- 30 ml single malt whisky
- 15 ml sweet vermouth
- 15 ml Italian bitter aperitif
- Ice as required
- Orange wheel for garnish
Method:
– In a cocktail mixer, bring together 30 ml single malt whisky, 15 ml sweet vermouth and 15 ml Italian bitter aperitif with ice as required. Stir with a long bar spoon and strain into a rocks glass containing ice. Garnish with an orange wheel.
Key Takeaways:
– In spirit cultures, single malt whiskies have often been served either by themselves or on a bed of ice, in a bid to fully open up their flavour profile.
– Single malts are being reinvented by modern mixologists today in cocktails that highlight, rather than subdue the flavours of this exquisite whisky variation.
– Some drinks like the single malt old fashioned or a malt boulevardier can be fashioned using this exquisite dram to explore its full flavour potential.
FAQs:
– Why is single malt being reimagined in modern mixology?
Bartenders and mixologists are trying to bring single malt out of its traditional format to keep the spirit relevant within bartending cultures. With this, they are experimenting with cocktails that highlight the nuanced flavour notes of the spirit, rather than subduing them.
– Which are a couple of ways to balance flavour in single malt cocktails?
Using mixers or flavour accents that complement, rather than contrast the single malt’s tasting notes, avoiding fizzy colas and making stirred instead of shaken cocktails are some ways of balancing flavour in drinks which use single malt as their base.
– How can single malt cocktails be endowed with more modern presentations?
Serving single malt cocktails in coupé or rocks glasses and garnishing them with trendy elements like dehydrated fruits or smoke wisps are some of the ways to endow them with a more modern presentation.
All cocktails listed use 30 ml liquor measurements for single serves. Drink Responsibly. This communication is for audiences above the age of 25.
