Christopher Peart

Name: Christopher Peart

Bar Name: Lychee Lounge

Bar Address: Boundary Street, west end, Brisbane QLD 4101

Bar Phone Number: 07 3846 0544

Product:

Glenfiddich 15 yo Solera Reserve

Reason:

the beautiful dried fruit aromas coming out of this whisky due to some of the blend spending time in sherry casks.

Cocktail Name:

Spanish Solera Sour

Build:

60ml Glenfiddich 15YO Solera Reserve
20ml Pedro Ximenez Sherry
25ml Lemon Juice
10ml Cinnamon Syrup
1 Bar spoon of Organic Fig jam
3-4 Red Grapes
Dash of Egg White
5 Earl Grey Tea Soaked Muscatels for garnishing

Method:

Muddle grapes in the bottom of a Boston. Add other ingredients and shake with ice. Strain ingredients over ice into an old fashioned glass. Garnish with skewered muscatels.

These flavours have been matched with the 15yo to enhance the characteristics of the whisky. Due to a portion of the whisky spending time in sherry casks I get a lot of dried fruit on the nose such as raisins, figs and sultanas that are typical characteristics of sweet sherry, therefore, I have tried to incorporate these flavours in the drink with the use of sweet sherry, organic fig jam and red grapes.

As the whisky is also quite spicy I think the addition of cinnamon gives this drink some added complexity as well as enhancing the whisky's natural spice.

Finally, this drink is expressed as a sour because this is a classic style that works beautifully with whisky. The 15yo also has some nice citrus notes that are enhanced when the drink is made as a sour.

For garnish I have used muscatels soaked in earl grey tea. This method is traditionally used when making scones and rehydrates the muscatels. The earl grey tea adds a bitterness to the muscatels which is an element not found in the drink and also adds an interesting contrast.