Halloween Cocktails By Grant’s Whisky

 

Having a big Halloween party? Don’t forget to whip up some whisky cocktail drinks inspired by the festival to brew up the spooky factor, says the whisky expert – Rohan Bhardwaj, APAC Brand Ambassador, Grants Whisky 

 

  1. Blood & Sand

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Orange juice (50ml)
  • Sweet vermouth (45ml)
  • GARNISH: Maraschino cherry with a teaspoon of juice

Instructions

  • Add Whisky, Orange Juice, and sweet vermouth to a shaker.
  • Add in a spoon of juice from the Maraschino cherry jar.
  • Strain and garnish with a Maraschino cherry.

  1. Grant’s Royale

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Champagne (100ml)
  • Sugar cube soaked in bitters
  • GARNISH: Lemon twist

Instructions

  • Add sugar cube soaked in bitters to a Champagne flute.
  • Add whisky and top with Champagne.
  • Garnish with a lemon twist.

  1. The GEM (Grant’s Espresso Martini)

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Espresso (1 Shot)
  • Kahula (25ml)
  • GARNISH: Coffee beans

Instruction

  • Make an espresso and fill shaker with ice.
  • Add all ingredients and shake.
  • Strain & garnish with coffee beans.

 

Glenfiddich rewrites the whisky rulebook this World Whisky Day

Pushing the boundaries and challenging the status quo of single malt whisky since 1887, Glenfiddich celebrates World Whisky Day with the Experimental Series.  Over its 130-year history, distiller William Grant & Sons and its most famous creation, Glenfiddich single malt scotch whisky, have blazed a pioneering trail that lives on today. Overcoming adversity over the years, innovating, remaining family-owned and ever-changing, Glenfiddich has become the world’s most-awarded and No.1-selling single malt whisky.

Forging the way for new Scotch whisky avenues, Glenfiddich has been collaborating with maverick individuals from the world of whisky.  Designed with the desire to “inspire unusual and unexpected variants”, the Glenfiddich Experimental Series is the perfect means of memorializing this day. Focused on applying unparalleled and ingenious production processes, the Glenfiddich Experimental Series presents a unique single malt whisky experience.

Speaking on the significance held by the occasion of World Whisky Day, William Grant & Sons India Managing Director, James Pennefather said, “Glenfiddich has created a niche in the world of single malt Scotch whisky breaking age-old traditions and encouraging whisky aficionados to experiment. Building on the long-established tradition of innovation The Experimental Series helped Glenfiddich attain a new pinnacle of experimentation, setting it apart from all other distilleries. By forgoing the custom of a Malt Master selecting and examining malt whiskies, Glenfiddich welcomed global insights from 20 experts. On this World Whisky Day, we celebrate this time-honoured practice of taking on new challenges, savouring the finest of drams with our friends and family.”

The zeal for innovating new flavours at Glenfiddich, led Malt Master Brian Kinsman to partner with a local craft brewer of Speyside. Together they created the Glenfiddich IPA Experiment, a new single malt whisky, infused with breathtaking flavours from oak casks that have held a zesty Speyside IPA. Kinsman was also instrumental in the creation of the phenomenal Glenfiddich Project XX. A result of a collaboration between him and 20 whisky artistes from 16 countries around the world, the Glenfiddich Project XX is exceptional because it was created with a blend of 20 special single malts.

 

ABOUT WILLIAM GRANT & SONS AND GLENFIDDICH

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including the world’s favourite single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry®, Milagro® Tequila and, most recently, Tullamore D.E.W Irish Whiskey.

ABOUT GLENFIDDICH, INDIA

Glenfiddich is a single malt whisky owned and produced by William Grant & Sons Distillers Limited, an independent family-owned distiller founded by William Grant in 1886 and still controlled by the fifth generation of the family. Glenfiddich has gained a reputation for supporting the creative arts in India with various initiatives including the annual Artists in Residence award and World’s Most Experimental Bartender programmes.

And here are few amazing whiskey cocktail recipes for you to try 🙂

Brahmaputra Boat

Glenfiddich                                                   60ml

Bay Leaf/cinnamon cordial                          10ml

Fresh Lime juice                                           10ml

Apple Juice                                                   30ml

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Garnish with a cinnamon candy

 

Brahmaputra Boat– The finest bay leaf from Assam and exquisite cinnamon from Kerala combine to make a cordial that gives the World’s Most Awarded single malt, the Glenfiddich 12 Year Old a rightful, full-bodied, spicy finish. Bay leaf and cinnamon. Gifts fit for monarchs, symbols of honour since the dawn of civilisation and waxed eloquent by poets including Apollo, the Greek God of Poetry.

Speyside Tiramisu

Glenfiddich 12                                              60ml

Dark Chocolate Sauce                                 15ml

Single cream                                                 15ml

Gung Giri estate strong black coffee         15ml

Caramel syrup                                              10ml

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Sprinkle with orange peel and cinnamon

 

Speyside Tiramisu– The fruit-forward notes of the Glenfiddich 12 Year Old combine with the tangerine sweetness and intense aromas of the Gung Giri estate’s premium coffee. The finish is celebratory almost, with orange oils, cinnamon spice and caramel to round up all things whisky. Around 400 years ago, someone stole 8 seeds from the Arabs and planted them in Chikmagalur. Today, the whole world has an eye on the Gung Giri coffee blend.

 

Mullberry Sparkle

Glenfiddich 12                                              60ml

Gujarat Figs Puree                                       20ml

Reduced Apple Juice                                   30ml

Ginger Juice                                                  5ml

Aromatic bitters                                            1 drop

Lime juice                                                      10ml

Tonic Water                                                   60ml

Method – In a goblet glass pour the Glenfiddich 12,  Figs Puree, reduced apple juice, Ginger juice, aromatic bitters and lime juice and mix well. Fill with ice and top with Tonic water. Garnish with dried figs in a skewer

Mulberry sparkle– The fruity notes of the 12 Year Old expression find the perfect partner in handpicked Figs from Gujarat. A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament. Believed to be the first domesticated crop ever. Extolled for its restorative powers. The fig has surely stood the test of time.

 

 

Nutty Rob Roy

Walnut Infused Glenfiddich 15                60ml

Palm sugar/Black pepper Syrup              10ml

Apple juice                                                  30ml

Egg White                                                    1 number

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a tulip glass. Garnish with caramelised apple slice

 

Nutty Rob Roy– The best Kashmiri walnuts complement the nuttiness of our 15 Year Old Expression. A fine touch of palm sugar and a black pepper cordial bring the complexity alive. The result? A sweetness that lingers. The oldest tree food known to man. Rembrandt’s wonder ink. A Chinese investor’s wonder stock. No wonder the walnut was once only reserved for royalty.

Darjeeling Mail Old Fashioned

Glenfiddich 18                                             60ml

Castleton Muscatel concentrate               10ml

Spring Water Ice Cube                                1 number

Method – In an old fashioned glass drop a big size spring water ice cube/sphere and measure the Glenfiddich 18, Castleton Muscatel concentrate and stir gently. Garnish with dehydrated marigold petals and serve

 

Darjeeling Mail Old Fashioned– The full-bodied aroma of the Darjeeling Castleton Muscatel extract combines with the rich fruity notes of the Glenfiddich 18 Year Old to enhance its sherry character. The magical expression of the cocktail changes with every sip, thanks to the marigold finish. A result of the finest Chinese saplings planted 125 years ago, the Castleton Muscatel second flush, over time, has acquired a sobriquet that’s anything but Chinese. The Champagne of Teas.

Moon Spring

Glenfiddich 21                                            60ml

Silver Tips Fullmoon Tea Liquor               60ml

Orange Nasturtium Petal Ice Cube          1 number

Method – Stirred and served

 

Method – In an old fashioned glass measure the Glenfiddich 21. Add 60 ml of the Silver Tips Fullmoon Tea Liquor. Drop one sphere ice/cube ice of Nasturtium flower and serve

 

Moon Spring– The Glenfiddich 21 Year Old comes alive with its nuanced rum character as it combines with Silver Tips Full-moon Tea. The Nasturtium Orange ice cube enhances the peppery finish of the 21 Year Old. Plucked only on one full-moon night every year, just for a minute short of 3 hours, they say it is a cosmic confluence that makes Silver Tips Imperial Darjeeling Tea magical.

 

Easter Recipes by Plaza Premium Lounge

Recipe Courtesy – Ankit Mangla, Executive Chef, Plaza Premium Lounge India

 

Pineapple Upside down Cupcakes

INGREDIENTS

Pineapple Slices, drained- 1 tin chopped

Refined Flour- 250 gm

Sugar- 250 gm

Butter- 250 gm

Baking Powder- 5 gm

Salt- a pinch

Eggs- 5 no.

Vanilla Essence- 2 drops

 

METHOD

  1. Heat the oven upto 180 degree celsius and grease the muffin moulds
  2. In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
  3. Add the eggs and mix it for another 2 minutes
  4. Add refined flour, baking powder, salt and vanilla essence to the mixture
  5. Put in the pineapples at the bottom of the moulds and top them with the batter
  6. Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
  7. Serve warm

Cinnamon Roll

INGREDIENTS

Refined Flour- 250 gm

Sugar- 15 gm

Yeast- 5 gm

Gluten- 2.5 gm

Bread Improver- 1 gm

Water- 150 gm

Butter- 15 gm

Cinnamon Powder- 5 gm

Butter- 150 gm

METHOD

  1. In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter.     Mix them at slow speed
  2. Add water and knead softly for smooth dough
  3. Refrigerate it for 24 hours
  4. Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough
  5. Again refrigerate it for 30minutes
  6. Sprinkle cinnamon powder and shape them into rolls
  7. Rest them for 30 minutes at room temperature
  8. Prepare a spray mix of sugar and milk
  9. Spray the liquid before baking at 200 Celsius for 17 minutes
  10. Serve warm

Halloween Recipes from The Bristol, Gurgaon

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

 

Spider Cake

Ingredients for Cake                                                                 Quantity

Unsalted Butter                                                                         110 gm

Cocoa Powder                                                                         3tbls

Chocolate Stout                                                                         140 ml

Light Brown Soft Sugar                                                          170gm

Vanilla Extract                                                                             1tsp

Large Eggs                                                                                     3

Melted and Cooled Dark Chocolate                                         100gm

Plain Flour                                                                                   280gm

Bicarbonate of Soda                                                                 2tsp

Ingredients for White Chocolate Buttercream                    Quantity

Large Egg White                                                                          3

Caster Sugar                                                                                 40gm

Unsalted Butter                                                                          360gm

White Chocolate                                                                          200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate                                                            Quantity

White Mini Marshmallows                                                       100gm

Black Sugar Paste                                                                       25gm

Method

  • Heat oven to 180C/160C fan/gas
  • Grease three 20cm round cake tins and line the bases with baking parchment.
  • Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
  • Pour in the stout, mix then well and set aside to cool.
  • In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
  • Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
  • In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
  • Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
  • Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
  • To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
  • Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
  • Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
  • To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

 

To Decorate

  • Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
  • Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
  • Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
  • Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
  • Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

 

Mummy Dogs

Ingredients for Cake                                                                Quantity

Breadstick Dough                                                                       Package refrigerated 11 Ounce

Hot Dogs                                                                                    8

Mustard

Poppy Seed

Ingredients for Breadstick Dough                                      Quantity

Warm Water                                                                                1cup

Brown Sugar                                                                                3tbsp

Salt                                                                                               1tbsp

Oil                                                                                                14cup

Bread Flour                                                                                 3 cups

Yeast                                                                                           2 12tbsp

Method

  • Make dough using your favorite method- bread machine, mixer or by hand
  • Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  • Place on ungreased baking sheet.
  • Bake 12 to 15 minutes or until light golden brown.
  • Place dots of mustard and poppy seeds for eyes and enjoy!

 

 

Fantastic Friday Recipes by Chef Guillaume Lejeune!

Here we bring to you not one but two amazing recipes by Chef Guillaume Lejeune, Director of Pastry Studies, Academy of Pastry Arts, to make your weekend an amazing one. So now you know what you have to cook for the weekend.. here is goes

Financier (Almond based travel cake)

Ingredients Quantity (Gr)
Butter 150
Egg whites 150
Icing sugar 165
Almond powder 85
Flour 50
Chocolate chip 50

Procedure:

  1. Cook the butter until golden color and nutty in flavour
  2. On the side, combine flour, almond powder and icing sugar
  3. Mix egg whites into the dry mixture
  4. Gently add in melted butter. Make sure the butter temperature does not cook the egg whites
  5. Add chocolate chips last and refrigerate
  6. Bake at 170°C in a silicon rectangular mat for 10mins.

Aloo Foccaccia (Indian Twist for my Indian Readers)

Flour 500
Salt 10
Yeast 12
Mashed potatoes 275
Water 280
Olive Oil               50

For the topping:

  1. Coriander leaves- 30gm
  2. Sliced onions- 50gm
  3. Green chilli chopped- 3-4 no.s
  4. Garlic chopped- 20gm

Procedure:

  1. Mix all ingredients together and make smooth dough
  2. Grease tray and hands with olive oil before handling dough.
  3. Proof for an hour, punch and shape dough in baking tray
  4. Garnish with the topping.
  5. Proof again and bake at 230°C deck oven

5 Iconic Whisky Cocktails

While some whisky lovers will tell you that it is a drink that has been designed to be enjoyed on its own, there is no doubt that it makes some pretty fine cocktails as well. So, here we will have a quick look through some of the finest ones that you can enjoy. The beauty is that a lot of these are very simple to make as well, so if you are not an experienced mixologist, you are in luck!

Photo Credit

A lot of whisky cocktails involve a simple syrup. Essentially all you need to do is put equal parts water and white sugar over a medium-heat saucepan, remove it from the heat when the sugar has dissolved and allow it to cool. Which whisky you use depends on your taste, so you may be a Jim Beam fan or you could take a look at a kikori whisky review for something different. So, let’s move onto those cocktails.

The Manhattan

Probably the most iconic of them all, Manhattans have been enjoyed for years by many iconic people and characters. The classic way to serve it is to strain it into a cocktail glass with a Maraschino cherry. Your other ingredients are vermouth, bitters, the simple syrup we talked about earlier and lemon peel.

Old Fashioned

 

Photo Credit

There is something especially great about going up to a bar and ordering an Old Fashioned and it is a cocktail that even many whisky purists enjoy from time to time. It is traditionally served in a short tumbler glass. You will need bitters again as well as the simple syrup, but you will also serve it with ice cubes and some orange peel to garnish. Squeeze the peel to release the oil to drop into the drink.

Hot Toddy

Though it may not be the right time of year right now to be enjoying one of these, there is nothing like a Hot Toddy during the cold winter months. Originally it was a drink that was designed to cure a whole range of illnesses, though it is not medically prescribed today! As well as your whisky of choice, you will need honey, cloves, nutmeg and lemon to garnish. Place the ingredients in a mug and pour in some hot water while stirring everything together.

Whisky Sour

The one thing that puts people off this particular cocktail is the frothy raw egg white, so you need to make sure you find the freshest eggs before serving up this particular cocktail. You will need lemon juice and your trusty simple syrup as well as your whisky and egg white. Shake everything vigorously before serving and serve in a glass of your choice.

John Collins

Though this is only a subtle variation on the Whisky Sour, the club soda that you add to the previous ingredients already listed above give it a different sort of edge. If you aren’t sure which one you prefer, it is worth giving both a go side by side!

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