Ingredients •4 ounces strong, rich hot coffee •1 1/2 ounce Irish whiskey •2 teaspoons brown sugar •1 ounce lightly whipped double cream Preparation 1. Pour the sugar then coffee into a warm Irish coffee glass, mug, or other heat-proof glass. 2. Stir until dissolved. 3. Add the Irish whiskey and stir again. 4. Float the cream on top by pouring it over the back of a spoon. Do not stir again, instead, drink the coffee through the cream.
John Collins Ingredients •1 1/2 ounces bourbon whiskey •1 ounce lemon juice •1/2 ounce simple syrup •Club soda •Maraschino cherry for garnish •Orange slice for garnish Preparation 1. Pour the bourbon, lemon juice, and sugar syrup into a collins glass filled with ice cubes. 2. Stir thoroughly. 3. Top with club soda. 4. Garnish with a cherry and orange slice. You can also shake this drink. To do so, secure a mixing tin on top of the glass and give the mix a quick shake prior to adding the soda.
Ingredients
•1 1/2 ounces whiskey
•1 1/2 ounces fresh lemon juice
•3/4 ounce simple syrup
•Egg white (optional)
•Maraschino cherry for garnish
Preparation
1. Pour the ingredients into a cocktail shaker with ice cubes.
2. Shake well.
3. Strain into a chilled sour glass or over ice in an old-fashioned glass.
4. Garnish with the cherry.
Ingredients
•1 sugar cube
•2-3 dashes Angostura Bitters
•2 ounces bourbon or rye whiskey
•Orange peel
•Maraschino cherry for garnish (optional)
Preparation
1. Place the sugar cube at the bottom of an old-fashioned glass.
2. Saturate the cube with bitters and muddle.
3. Fill the glass with ice cubes.
4. Add the whiskey.
5. Stir well.
6. Garnish with an orange peel.
Ingredients
•2 ounces rye whiskey, bourbon, or Canadian whisky
•1/2 ounce sweet vermouth
•2-3 dashes Angostura Bitters
•Maraschino cherry for garnish
Preparation
1. Pour the ingredients into a mixing glass with ice cubes.
2. Stir well.
3. Strain into a chilled cocktail glass.
4. Garnish with the cherry.
Region: Rhone Valley
Nature: Red
Grape: Grenache, Syrah, Cinsault, Mourvedre
Aroma: It is fresh, young and complex, with a whole variety of spices, including various peppers, mild paprika and ginger.
Body & Taste: Generous, powerful and fat, it has superb body underlined by delicate oak.
Suggested Food Pairing: Goes well with all red meats, game, cheese, and will take quite spicy dishes. Serve at 17°C
Region: Bordeaux
Nature: Red
Grape: Merlot, Cabernet Franc, Cabernet Sauvignon
Aroma: Subtle aromas of ripened blackberries with a touch of warm green pepper.
Body & Taste: This wine is dominated by fruit, of a great complexity. A nice ruby colour. Well balanced. Very subtle with structured tannins.
Suggested Food Pairing: Goes well with red meats, roasts and aged cheese.
Region: Burgundy
Nature: White
Grape: Chardonnay
Aroma: Floral notes followed by subtle notes of oak and fresh fruit.
Body & Taste: Good structure on the palate. This wine is tangy, well-balanced and shows the lovely fullness one expects from a Premier Cru. A combination of linden blossom and almond give way to a long, rounded finish.
Suggested Food Pairing: Try it with dill-marinated salmon served with a warm leek and balsamic vinegar flan for the contrast of flavors. Grilled chicken, with crispy skin and moist meat is a good counterpoint to the oaky finish of this defined wine.
Region: Marlborough
Nature: White
Grape: Sauvignon Blanc
Aroma: Fragrant aroma reminiscent of nettle, currant, sweet passion fruit and dried herbs with some underlying mineral notes.
Body & Taste: A full complex spectrum of flavours from herbal notes through to ripe tropical fruit salad, including tangy grapefruit, blackcurrant, passion fruit, capsicum and tomato leaf. Good fruit sweetness and soft texture are supported by firm but balanced acidity which refreshes and promotes a long, stony
Mineral finish.
Suggested Food Pairing: Excellent aperitif or seafood wine. Goes well with pasta in pesto sauce and even Thai food.
