Andrew McIntyre

Name: Andrew McIntyre

Bar Name: Niche Bar & Lounge

Bar Address: PO Box 606, Leederville, Perth, WA, 6903.

Bar Phone: 08 9227 1007

Product:

Glenfiddich 15 yo Solera Reserve

Reason:

I have chosen to use the Solera 15year old due to the unique flavour portfolio of the whiskey. The honey and vanilla notes in the whiskey give a rich warming flavour that are great for an old fashioned styled drink that is the basis for signature serve. The inspiration for my signature serve is the Black Bun - the iconic Scottish dessert served during Hogmanay or the Scottish New Year - and matched the honey and vanilla flavours to the raisin and cinnamon flavours found in the Black Bun.

Cocktail Name:

Hogmanay Harmony

Build:

50ml Glenfiddich Solera 15 year old
10ml Gonzalez Byass Matusalem Oloroso Dulce Muy Viejo Sherry
15 ml Vanilla and Cinnamon Gomme
2 dashes of Fee Brothers Whiskey Barrel Aged Bitters
3x 2x2x2cm Ice cubes

Garnish:

One sherry (see above) soaked Vanilla Pod warmed till slightly charred and one cinnamon quill.

Glass:

Double Old Fashioned Glass

Method: Method- Add all ingredients over ice and stir 20 times. Then flame the sherry soaked vanilla pod till evenly charred along the length of the pod and garnish along with a cinnamon quill down the side of the glass.

To make 250ml of Vanilla and Cinnamon Syrup:
100g Raw Sugar
200ml Water
1x 3cm Vanilla Pod
3x 3cm Cinnamon Quill
Add all to a pot and simmer for 5 mins on low heat. Then leave to stand for 1 hour and finely strain before chilling.

The reason I have chosen a Vanilla and Cinnamon Gomme is enhance the vanilla notes in the Solera 15 year old and introduce cinnamon that is present in the black bun dessert. I have also chosen a 2 to 1 water ratio to reduce the sweetness of sugar that allowing the vanilla and cinnamon notes to have an increased presence without overly sweetening the serve.

The Matusalem Oloroso Cask Sherry and Solera 15 year old I have matched up to enhance the characters that the Oloroso Casks impart in the whiskey. Characteristically Oloroso Sherry Casks impart a richness and depth of flavour not present in the Fino and Manzanilla casks. As I wanted to create a rich cocktail this sherry was perfect and also added the raisin flavours in the Black Bun.

I have used to the Whisky barrel bitters primarily to dry out the sweetness of the sherry and the gomme. However the barrel aged bitters also has matches my signature serve well by driving the smokiness of the whisky and spiciness of the drink.

The reason I have specified the size of the ice cube is to give a more consistent dilution the drink, as water changes the flavours in the drink dramatically. In this case stirring twenty times will give a dilution of 1 to 1. The larger size of the ice cubes will also give a gradual dilution to the drink ensuring that it does not water down too quickly compromising the flavour of the drink.