Peter Fischer

Name: Peter Fischer

Bar Name: Salon Blanc

Bar Address: 2/6 Cowper Wharf Road, Woolloomooloo, Sydney, NSW, 2011.

Bar Phone Number: 02 9356 2222

Product:

Glenfiddich 18 yo Ancient Reserve

Reason: I had the style and the flavour for my Glenfiddich cocktail in my head and I knew the flavours I was using were quite subtle and unique and would suit the Glenfiddich range very well. Yet I was after a match made heaven. So the experimentation with the range began.

I started with the 12yo finding it a little too fruity and aromatic for my ingredients. I tried tweaking things but it still wasn't right. I moved on to the 15yo and thought this was a better match although the scotch wasn't given the full credit for the flavours as I felt it was a little too smooth.

So I then approached the 18yo knowing what I needed to achieve. Which was a balanced drink with great depth and complexity of flavours that was still subtle and clean enough to allow the soft aroma of the stewed quince and spices used to follow at the back of the palate while keeping it clean and fresh.

The drink turned out just as I had hoped. The 18yo is present greatly on the nosed followed by the hint of quince, on the palate a similar progress of flavours presents itself although in a more complex state.

The whiskey is first intermingled with a hint of muscatels and a little sweetness, as the drink progresses you then develop a dryness that then allows the quince to come through bringing with it the light fresh flavours of cardamon and cloves. Overall a moderately light cocktail with complex flavours that keep you surprised and coming back for more til the glass is finished.

Cocktail Name:

Robbies Due.

Build:

50 ml Glenfiddich 18yo
10 ml Px Sherry
40 ml Quince juice/syrup stewed in red wine and spices
5 ml egg white
5 ml sugar syrup

Garnish:

a pear fan studded with cloves, glazed in quince syrup.

Method:

add all ingredients into a Boston shaker and shake firmly and briskly for a short period.

Double strain into a coupette glass.

The quince syrup is easily made by peeling and coring some quince and stewing them in the slightly sweetened mulled red wine mix. separate and puree the quince and allow all to rest. then strain.