Nick Van Tiel

Name: Nick van Tiel

Bar Name: The Lincoln

Bar Address: 36 Bayswater Road, Kings Cross, Sydney, NSW, 2011.

Bar Phone Number: 02 9331 2311

Product:

Glenfiddich 15 yo Solera Reserve

Reason:

The Solera Reserve is my favourite of the Glenfiddich range, I love the rich complexity which is added through the use of Sherry, Bourbon and new oak casks. This is for me one of the richest and most diverse Single Malts, yet its intense flavours mix well with a range of fresh ingredients. I find that the honeyed notes of the Solera 15yr are accentuated by the use of honey in this cocktail, and at once subtly balanced by the spicy presence of fresh ginger.

Cocktail Name:

Robbie Dhu

Build:

50 ml Glenfiddich 15 year old Solera Reserve
10 ml Fresh Ginger juice (extracted from ginger root with a centrifugal juicer)
15 ml Honey water (Mexican Honey diluted with water at a ratio of 3:1)
10 ml Freshly squeezed lemon juice
dash Fresh egg white

Garnish with a dusting of Vanilla, Cinnamon and Lemon dust*

*Vanilla, Cinnamon and Lemon dust is a homemade, but very complicated process, please contact me if you need the recipe.

Method:

Shake well and strain into a double old fashioned glass, over fresh cubed ice. garnish with a dusting of Vanilla, Cinnamon and Lemon dust*

This cocktail is named after the springs which are the source of the pure, soft water used in the production of Glenfiddich.

This is a well balanced refreshing cocktail, perfect for any occasion. The Honey in the cocktail accentuates the honey and vanilla notes of the Solera Reserve Glenfiddich, while the fresh ginger compliments the gentle spice notes present in the spirit. The small amount of fresh lemon juice rounds off this delicate balance of sweet, sour, spice and smoke, and the addition of a little fresh egg white lends a lovely velvety texture and mouth feel to this delicious drink.

The garnish of Vanilla, Cinnamon and Lemon dust is used as an aromatic tool to prepare the drinker for the delicate flavours of the cocktail.