To Bee or Not to Bee
This recipe is the perfect festive choice for any bar and enhances the match made in heaven that is honey and chilli. I’ve chosen chilli jelly instead of fresh chilli to add texture and to allow control of spice levels and heat within the cocktail. With fresh chilli, you would have to taste test each chilli to ascertain the level of heat, whilst the jelly contains sweeteners that work perfectly for the festive season. Honey has been used in creating alcohol for centuries. Honey mead is the oldest wine in the world and is made from fermented honey in a way that preserves the flavours but results in a drier taste. Combining these sweet and warming ingredients with the fizz of some Champagne means you’ll soon have the ideal drink for your festive menu.
Tropical Johnny Highball
Enjoy the complex layers of Johnnie Walker Black Label in this classic highball that highlights its tropical flavours. The traditional Highball is made with only two ingredients – a spirit and a carbonated mixer. Its origins date back to the 19th Century, when the English upper class started mixing brandy with soda water, which was becoming more readily available. With its close proximity to Scotland’s budding whisky distilleries, brandy was soon replaced with Scotch to create the Whisky Highball we know today. The highball is praised for its ability to make the whisky the star of the show, and has enjoyed a resurgence in popularity in recent years.
