A Teeling take on the brilliantly balanced whiskey and apple juice. Taking the bold body of the award-winning Teeling Small Batch, lengthening it with some freshly pressed apple juice and a touch of earthly sweetness from some fresh honey.

INGREDIENTS

40ml Teeling Small Batch
60ml apple juice
20ml honey

METHOD

Add all ingredients to a well-sealed container or shaker.
Shake well with cubed ice.
Garnish with an apple slice, fresh mint and / or cinnamon stick and enjoy!

The most famous Crusta in the world is the brandy / cognac Crusta. Crustas were created in pre-filoxera eras, back when cognacs were at their finest. This is an elevated Hampden Estate cocktail that plays on HOGO mixology. HOGO "Haut Gout" refers to high flavour and strong scents, a term used in the past to define the strong flavours of particular ingredients in cooking. HOGO became a common term for identifying the strong fermentation flavours in freshly distilled rums.

INGREDIENTS

40ml Hampden Estate 8 Year Old
10ml fresh citrus juice
20ml fresh pineapple juice
5ml maraschino liqueur
10ml sugar syrup
3 dashes Florita Orange bitters

METHOD

Shake & double strain
Served straight up in a coupe glass dusted with grated coconut powder.

This hearty recipe is based on one from the 1905 Coolers and Punches collection, from the German Army's Manoeuvres and Field Deployment. Not dissimilar from the traditional Glüehwein (spicy mulled wine), it is a warming, wintry favourite in which the Ceylon Arrack marries beautifully with the orange, lemon and richly fragrant spices.

INGREDIENTS

1 bottle of Ceylon Arrack
3 bottles of light-bodied red wine, such as Beaujolais
1/2 cup of sugar
1 Seville orange (also called bitter or sour orange)
1 lemon, thinly sliced, seeds removed
2 cinnamon sticks
2 cardamom pods
2 allspice berries

METHOD

Mix the red wine and spices together in a saucepan over medium-low heat.
Stir in sugar, add orange and lemon slices along with Ceylon Arrack.
Simmer mixture for five minutes, stirring occasionally. Do not let boil.
Transfer punch to a heavy, heatproof bowl.
Finally, fill a small metal ladle with the hot punch, then use a match to set it alight.
Pour the flaming punch back into the bowl and serve while punch remains aflame in the glass.