Ardbeg’s intrepid whiskies have always been inspired by legends of the other-worldly creatures said to haunt Islay’s wilderness. So no surprise that when it comes to mixing, Halloween is the Distillery’s favourite time of year. Embrace the spook-factor this autumn with Ardbeg’s big and untamed Ten Years Old, which unleashes smoky intensity on any cocktail which encounters it. Shiver at the sweetness and smoke of An Oa, as it scuttles into your glass. And quake in the presence of the fesity young creature known as Wee Beastie, which threatens any serve with its formidable bite. These smoky monsters promise to spirit a host of classic drinks into a different dimension.
NEW FASHIONED
There’s a smoky brilliance to this serve – which takes a spooky sidestep from the classic Old Fashioned. Black pepper pops with cinnamon toffee, chewy peat oil and jammy blackcurrant tones, for a taste that’s almost out of this world.
METHOD
Stir all ingredients over cubed ice in a mixing glass, pour over cubed ice in glass. Garnish with a twist of orange peel.
INGREDIENTS
50 mL Ardbeg Ten Years Old
2 tsp Blackcurrant Jam
12.5 mL Muscovado Syrup
3 dashes Bitters
GLASSWARE
Rocks glass
GARNISH
Orange peel
BEGRONI
This Ardbeg twist on a classic Negroni has more to offer than first meets the eye. Herbaceous and chocolatey, it nods at the heritage of the original serve, when Count Negroni requested a more punchy version of his favourite Americano. Made with Ardbeg Wee Beastie, it’s perfect for pre-batching and freezing – but beware its smoky, spicy bite.
METHOD
Stir all ingredients over cubed ice in a mixing glass. Pour over cubed ice into a glass and garnish with a twist of lemon peel.
INGREDIENTS
30 mL Ardbeg Wee Beastie
25 mL Bitter Aperitif
25 mL Sweet Vermouth
GLASSWARE
Rocks glass
GARNISH
Lemon peel
CHERRY LIPSMACKER
With just two ingredients, there’s an apparent simplicity to this drink, which, like the best Halloween surprises, is as deceptive as it is delicious. A different slant on the old favourite whisky and cola, it summons flavours of smoky tea, syrup sweetness and treacle toffee, as cigar smoke and aniseed creep across your palate.
METHOD
Pour ingredients over cubed ice in a highball glass and garnish with a fresh cherry.
