Whisky in the Summer: How to Sup in the Sun
We all love whisky. It’s why we’re here, learning about the latest news and inspiration from the finest distilleries and discovering exciting new launches. But even the most ardent whisky fan amongst us might sometimes feel like it’s not the most obvious choice of treat in the heat. If you’re invited to a BBQ or planning to have friends round to enjoy the sunshine, you might meet some resistance if you suggest serving up whisky.
While there are subtle ways of including whisky in your summer plans – such as whipping up a whisky sauce to go with the sizzling BBQ snacks - it doesn’t end there. There are plenty of ways to sip throughout the summer…
Of course we start with a Mint Julep – long associated with drawn-out summer nights in the American South. Make this classic, sit out under the open skies and bask in the ambience as the summer sun slowly fades away.
You’ll need:
50ml whisky (this classic American cocktail calls for a Bulleit bourbon)
15ml demerara syrup (made using two parts demerara sugar dissolved over heat into one part water)
Mint leaves and sprig
To make:
Muddle a handful of mint leaves in a julep cup (or a rocks glass, if you prefer)
Pour in your whisky and syrup
Add crushed ice and stir
Garnish with a mint sprig
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