Let’s face it. The first step to a good party is knowing how to make a killer cocktail. And the most important ingredient to making something tasty that will leave an impression on your guests? Alcohol, of course. Which is why we’re giving you a super easy crash course on how to make whisky cocktails using only the finest Chivas XV, a 15-year-old blended Scotch whisky with a selective finish in cognac casks resulting in a truly luxurious and velvety finish.
The following recipes are brought to you by Anna Mitchell, Scotch Whisky Ambassador for Pernod Ricard Singapore.
Related article: You Don’t Want To Miss This Exclusive Chivas XV Collaboration With Balmain
A Scotch twist on a classic cognac cocktail, the French 75, the Chive 75 is a easy to make celebratory drink that will impress even the fussiest guest.
Ingredients
30ml Chivas XV
20ml fresh lemon juice
20ml sugar syrup
Top with champagne
Fresh cherry, to garnish
How to make it
Add all ingredients except champagne into a shaker and fill with ice
Shake hard for 10 seconds.
Fine strain into a champagne flute, and top with champagne
Drop a cherry into the glass to garnish
Serve
How to make sugar syrup
Heat up one part sugar and one part water in a pan until the sugar is dissolved. If you prefer it sweeter, use two parts sugar to one part water.
Ingredients
40ml Chivas XV
100ml apricot and chai tea
40ml soda water
Orange wedge, to garnish
How to make it
To make the apricot and chai tea, boil 500ml water with 215g of chopped fresh apricots, 5g of chai tea, and infuse for 2 minutes, stirring occasionally. Strain and add 20g of sugar and stir until dissolved. Let cool.
Add Chivas XV and apricot and chai tea into a highball glass.
Add ice and soda.
Give a small stir to combine ingredients.
Add another cube of ice if needed to make sure ice is tight and compact.
Garnish with orange wedge.
Serve.
Ingredients
15ml Chivas XV
3 dashes Angostura bitters
1 sugar cube
Top with champagne
How To Make It
Drop sugar cube into champagne flute, then add Angostura bitters on top.
Add Chivas XV.
Top with champagne.
Serve
Tip
For extra foam, use a sugar cube instead of sugar syrup. Most importantly, pour the champagne slowly and carefully.
Because this cocktail doesn’t call for ice, put your champagne flute in the fridge or freezer to make sure it’s cold.
Ingredients
45ml Chivas XV
45ml fresh ginger and pear shrub
22ml fresh lime juice
Top with soda water
Lime, to garnish
How To Make It
To make the shrub, grate frozen ginger and macerate with sugar for 8 hours. For every 1kg of sugar, add 1 litre of cider vinegar and 1kg chopped pears, and allow to rest for 1 week.
Strain and chill the shrub, and add a squeeze of fresh lime juice.
Build the ingredients in a vessel and add ice.
Top with soda water (or you can use dry ice to impress and carbonate the drink).
Strain into a glass tea cup.
Garnish with dehydrated lime.
Serve.