Serrano Ham washed Monkey Shoulder Scotch
This was naturally inspired by the seasons, with the coldness upon us, Whiskey & warmth go hand in hand. This is based up 3 drinks, Hot Buttered Rum, Toddy & Mulled Wine, predominantly based on an old personal recipe for a mulled wine of Emma and mine, that we have refined over a good 4 year period and now resentfully giving it away! The name very much came after the recipe for this one, including a true Winter time staple, Pedro Ximenez (As previously mentioned the trendy kids call this PX), a Serrano infused Scotch and also based loosely around a toddy…the Toddy Sherry ham was born….naturally relevant to the oldest striker to grace the Premier league. At least it does come with an edible footy card of his ugly mug!
In true Toddy fashion we are starting the heated 9th wonder of the world with a fantastic blended base Scotch, Monkey Shoulder. This is going through quite a simple cold fat wash utilising 18 month aged Serrano ham. Specifically the meat closest to the bone. Reason being, a lot of flavour but less salt. Using cured meat adds an element of Umami to the drink (Other flavours being Salt, Sweet, Sour and Bitter). It helps link all of the other flavour senses together. This is then enhanced with Applejack and old school method of boozing up Cider essentially, adds really crisp apple flavour without adding the acidity, an ingredient that always works well when heated, a splash of Merlot is added to add a bitter tanic finish to the drink and also as a little tip of the hat to a Mulled Wine.The final alcoholic ingredient added to this is the ever trendy Pedro Ximenez that like Michael Buble, only comes out at Christmas. This is then lengthened with fresh Pineapple juice that always works incredibly well with any fortified wines and wines alike with out adding any unnecessary acidity to the finished drink as we are looking for a thick slick mouth feel on this one, often adding acidity can make it feel a lot thinner, which will be a little confusing when working with such rich flavours. A small amount of sugar is added to help balance the tanic of the red wine.
The final ingredient is the spiced compund butter, with the all reound winter favourite spices, cinnamon, nutmeg, cinnamon, clove, cinnamon, vanilla, cinnamon….this added to it will give a…..buttery finish obviously but blends incredibly well with the heated whiskey wine vibes coming through. I will put it out there, best mulled wine twist I’ve tried!
And a big thank you to Grills & Spills for featuring the cocktail on the their Top 5 Hot Cocktails for Winter list – http://www.grillsandspills.com/2016/11/5-x-cosy-winter-hot-cocktails/