Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger liqueur and honey. To make honey-ginger syrup: Peel and thinly slice a 6 inch piece of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to the boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in a refrigerator in a sealed container overnight to steep. Strain, bottle and store in the refrigerator. Alternatively: In place of the ginger liqueur used in our version of Sam’s drink, muddle 3 thumbnail slices of root ginger in the base of your shaker. Add Scotch, Islay whisky and lemon juice, and double the amount of honey water used. Shake and fine strain into ice-filled glass.
Created in January 2011 by Yours truly (Simon Difford) at the Cabinet Room, London, England after mistakenly taking a bottle of Scotch from the speed well to make a Mulata Daiquiri. It proved a tasty mistake.
Pronounced "Miz-Zoo-Ware-E", this literally translates as "mizu" = water and "wari" = divide, thus the whisky is simply cut with water and served over ice. The ratio is personal to both the drinker and bartender and varies between 1:2.5 and 1:4 whisky to water. It is common in Japan for diners to drink Mizuwari in place of wine with their meals and the light whisky flavours combine excellently with Japanese food. Extremely thin, delicate glasses are used and the thickness and quality of glass is considered key to Mizuwari in Japan.
Our adaptation of a Scottish classic. Legend has it that Atholl Brose was created by the Earl of Atholl in 1475 when he was trying to capture Iain MacDonald, Lord of the Isles and leader of a rebellion against the king. Hearing rumours that MacDonald was drawing his drinking water from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal. MacDonald lingered at the well enjoying the concoction and was captured.
Recipe adapted from Albert Stevens Crockett's 1931 'Old Waldorf-Astoria Bar Days' where the drink is listed as "Robert Burns" accompanied by the following notation, "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honour of a cigar salesman, who 'bought' in the Old Bar [at the Waldorf-Astoria]."