sazerac
here is a lovely drink for a lazy afternoon. We got the recipe for this Sazerac from our dear friend @lguddman.
5 cl whisky
2 cl Pastis
1 cl simple syrup
3 dashes Angostura
3 dashes Peychauds
Lemon peel, the yellow part
Pour Pastis into a rock glass, give it a swirl and discard of the Pastis.
Add the rest of the ingredients and ice to a mixing glass or jar, stir. Strain into the rock glass without ice.
Twist the lemon peel over the drink to express the oils, garnish with the peel.
enjoy!
the bräntings bramble
Blackberries grow in abundance in our garden on the island and we harvested them in september. Shortly after that we tried and tested until we had this drink, We hope you think it’s as delicious as we do.
First, make the Blackberry Maple Syrup:
2 dl blackberries
1 dl maple syrup
1 tablespoon water
Bring to boil, turn down the temperature, simmer 10 minutes, let cool. Strain.
For each drink:
4,5 cl whisky
3 cl blackberry maple syrup
1,5 cl freshly squeezed lemon juice
Add all ingredients to a shaker or jar, add ice, shake vigorously for 20 seconds, strain into a glass over new ice.
il sorpasso
3 cl Aperol
3 cl Bräntings Bränneri whisky
¾ teaspoon honey
1 teaspoon lemon juice
¼ teaspoon sugar
6 cl ginger beer
1 orange slice
Add ice, Aperol, whisky, honey, lemon juice, and sugar to a shaker or jar and shake vigorously for 20 seconds. Strain into a rock glass over new ice. Top with ginger beer and the orange slice.
Bräntings ginger high ball
a summer favourite of ours, it’s light, sparkly and refreshing on a sunny day:
1 slice ginger
1 teaspoon simple syrup (½ water, ½ sugar, boil, chill)
Ginger beer
4,5 cl Bräntings Bränneri whisky
Orange peel to garnish
Muddle one slice of ginger with syrup in the bottom of a highball glass. Fill the glass with ice cubes and add whisky. Stir. Fill up with ginger beer. Decorate with a thin slice of orange peel that you first twist over the glass to release the oils.
Three oaks sour
One of the most classic whisky drinks is the whisky sour, first mentioned in an American newspaper in the 1870s. This is our favorite whisky sour recipe, it uses maple syrup which gives it a nice flavor and it’s quick, great if you don’t have time to boil and chill simple syrup.
3 cl three oaks whisky
1,5 cl freshly squeezed lemon juice
1 cl maple syrup
ice
Combine whisky, lemon juice, maple syrup and ice in a shaker or jar. Shake vigorously for 20 seconds. Strain and serve in a glass over ice.
BB Brûlée
Here’s another one of our favorite drinks, this one with a caramelized orange slice on top. It’s easy to make, tastes great, and looks pretty.
1/2 orange
sugar
4 cl Bräntings Bränneri whisky
1,5 cl amontillado sherry
1,5 cl ginger liqueur
Cut a thin slice of orange, sprinkle sugar over it, and sear in a hot skillet, sugar side down. When caramelized, put the slice to the side with the caramelized side up. Juice the rest of the orange. Add whisky, sherry, ginger liqueur, 1/2 dl orange juice and ice into a shaker or jar. Shake briefly. Put ice cubes into a glass and strain the drink over the ice. Decorate with the caramelized orange.
New York Sour
First out is a drink we like when it’s still a bit chilly, the New York Sour. Red wine floats on top of a mix of whisky and lemon juice.
6 cl Bräntings Bränneri whisky
3 cl freshly-squeezed lemon juice
2 cl simple syrup (it’s made from boiling ½ sugar ½ water and letting it chill)
1,5 cl red wine, we like Cabernet Sauvignon for this one
In a shaker or jar add whisky, lemon juice, simple syrup and ice. Shake until chilled. Strain into a glass over new ice.
Pour red wine into the glass over the back of a spoon, slowly, and the wine will float on top.