Summer Scotch Whisky Cocktails
A beautiful floral mixture of chamomile and lemon will lift and enhance any blended scotch whisky. This drink can be made with a bottle of infused whisky (18g dried camomile flowers in 700ml for 24hours) in which case swap out the camomile syrup for simple syrup; or with a homemade chamomile syrup if you can’t find dried flowers.
Shake 50ml whisky, 25ml lemon juice, 12.5ml chamomile syrup and one egg white (optional) with cubed ice. If using egg white, strain the drink back into the shaker and dry shake (no ice) to aerate. Serve in a rocks glass over ice and garnish with a cherry and lemon slice.
Chamomile syrup: Brew 200ml of chamomile tea according to instructions, remove the tea bags (or loose leaves) and add 200g of sugar. Stir until the sugar has dissolved and allow to cool before transferring to a sterile bottle. Will keep refrigerated for up to a month.
Of course, while the refreshing benefits of a floral Speyside or a fruity Japanese whisky were expounded above, if you're looking to mix your whisky, you should be aware that the lighter styles may not stand up to the strong flavours of your other ingredients.