Malt whisky may not grace as many cocktails as its American cousins, but its complex flavors work beautifully when combined with other ingredients. To celebrate the release of The Macallan’s latest Masters of Photography series, the Scottish distillery’s consulting mixologist Patsy Christie, who got her start working in Toronto’s vibrant bar scene before decamping to the British Isles earlier this year, created a few photography-themed cocktails especially for NOWNESS.
Foveon Fashion
- 2 shots The Macallan Masters of Photography 20-Year-Old Single Malt Scotch Whisky
- 2 dashes Angostura bitters
- 1 barspoon pure Canadian maple syrup
- orange zest
Stir all ingredients with cubed ice in a Boston glass for 15-20 seconds, strain over fresh cubed ice in a short glass perfumed with orange zest. Garnish with orange zest.
Bokeh
- 2 shots The Macallan Masters of Photography 20-Year-Old Single Malt Scotch Whisky
- ½ shot Punt y Mes vermouth
- ½ shot elderflower cordial
- ½ shot freshly squeezed lemon juice
- orange zest
Shake all ingredients with cubed ice for ten seconds, fine strain into chilled cocktail glass. Garnish with orange zest.
Depth of Flip
- 1 shot The Macallan Masters of Photography 20-Year-Old Single Malt Scotch Whisky
- 2 shots Cockburn’s Fine Ruby port
- 2 barspoons Bols Crème de Cassis liqueur
- 2 barspoons sweet vanilla syrup
- 1 small organic egg
- freshly grated nutmeg
Shake all ingredients with cubed ice for 12 seconds, fine strain into chilled flute glass. Sprinkle freshly grated nutmeg on top.
