Review: Tobermory Single Malt Scotch Whisky 10 Years Old

Scotch drinkers quickly learn the four major regions in Scotland that produce whisky: Lowlands, Highlands, Speyside, and Islay. But they aren’t the only parts of Scotland producing whisky, just the ones producing the most. Tobermory hails from the Isle of Mull, located to the west of the mainland and about 23 miles north of Islay. The distillery was built near the northernmost part of the island in the town from which it draws its name.

Tobermory is not a new distillery. The label notes that it was established in 1798. But the distillery closed periodically throughout its history and changed hands many times. As a result, the quality of the scotch has varied over time and one might be wary of giving this young malt a try. But recent years have seen the quality of the scotch improve significantly, and now it stands as a bold, enjoyable (and affordable) dram worthy of serious attention.

Tobermory’s light golden color attests to the fact that it was aged entirely in ex-bourbon barrels and for only ten years. Un-chill filtered and bottled at 46.3% alcohol, the whisky is both assertive and complex. On the nose, Tobermory is floral and offers honey and vanilla with some pepper, a slight herbal element, as well as a bready component. It also has a distinctive briny quality that makes the whisky stand apart from other bottlings.

Tasting Tobermory, one might guess it was made with lightly peated malt, but the touch of smokiness and stronger saltiness derive entirely from the water the distillery uses, which runs over peat bogs near the distillery. Following a bright, briny entry, Tobermory offers flavors of honey, dried fruit, and pepper. The whisky has a surprisingly long, sweet finish for its age, exhibiting no bitterness at all, although the high alcohol content does lend the dram a bit of a burn. Still, I wouldn’t recommend adding water to Tobermory. The alcohol level seems well suited to the Scotch, whose flavors really pop at the slightly high abv. Tobermory is probably not a Scotch for newbies, but it might be a treat for someone who has tried and enjoyed more straightforward single malts and wants to sample something powerful yet nuanced.

92.6 proof.

A- / $55 / tobermorydistillery.com

Ten (More) Cocktails for Super Bowl 2017

Okay, so the grub is all prepared, the TV is on, and everyone is arriving to watch the big game. What drinks do you serve to hold them off until kick-off time? Here are ten suggestions representing our favorite submissions and covering a variety of tastes… and including a cocktail for each team’s fans. Give each person a different drink to spark up a bit of pre-game conversation.

Verde Chelada
1 ½ parts Ancho Verde Green Chile Liqueur
½ part lime juice
1 big pinch of salt
12 parts Mexican lager beer (or green chile beer if it is available in your area)
salt for rim

Rim a cold beer glass with kosher salt. Add salt, lime, and Ancho Verde to a cold beer glass and stir to mix. Add ice and then beer. Garnish with a lime wheel.

The Touchdown
2 parts Svedka Cucumber Lime
4 parts Voluptuous Mix*

*Voluptuous Mix
3 cups V-8 juice
3 oz. freshly squeezed lime juice (about 4 limes)
1-1/2 ounces freshly squeezed lemon juice (about 1-2 lemons)
1/2 tsp. prepared horseradish
2 tsp. Tabasco sauce
4 Tbsp. half-sour pickle brine
1 cup chopped peeled cucumber (run through food processor)
4 tsp. coarsely ground pepper
2 Tbsp. kosher salt

Build in a highball glass rimmed with Voluptuous Salt. Garnish with cooked peeled shrimp, 2 slices of lime, a cucumber wedge, and a sprig of cilantro.

Grilled Grapefruit Paloma
2 parts Hornitos Plata Tequila
1 part fresh lime juice
¾ part ginger sage syrup
2 dashes Angostura bitters
top with grapefruit beer (appx. 1 part)
grapefruit
sage sprigs

Combine equal parts sugar and water with 1 ginger slice and 4 sage sprigs and bring to a boil to create ginger sage syrup. Allow the mixture to cool; combine all ingredients except grapefruit beer in a shaker with ice and shake vigorously. Strain the mixture into a highball glass filled with ice and top with grapefruit beer. Garnish with a grilled grapefruit slice.Stoli Mule

For New England fans:
Paul Revere’s Mule
1 1/2 parts Stoli Vodka
3 parts Stoli Ginger Beer
lime wedge

Pour vodka and ginger beer in a mule glass with ice. Gently stir and then garnish with the lime wedge before serving.

For Atlanta Fans:
Matty Iced Tea
1 1/2 parts Stoli Peach Vodka
3 parts iced tea
¾ part fresh lemon juice
¾ part simple syrup
lemon wedge

Mix all ingredients into a tall tea glass. Garnish with lemon wedge and serve.

The Mayor’s Lament
1 ½ oz. Rittenhouse 100 Proof Rye
1 oz. Nardini Amaro
Generous six dashes Regan’s Orange Bitters
Another six dashes Woodford Reserve Spiced Cherry Bitters
2-3 dashes Peychaud’s

Mix all ingredients in a rocks glass with ice and serve.

The Effen Red Zone
1 part Effen Original Vodka
1 part grapefruit juice
1 part orange juice

Build over fresh ice in a rocks glass. Garnish with an orange wheel.

The Dixie Firefly
This one’s spicy!
1 1/2 oz. Dixie Black Pepper Vodka
1 1/2 oz. ruby red grapefruit juice
3/4 oz. lime juice
1/2 oz. simple syrup

Shake and pour over ice. Garnish with fresh jalapeno slices.

Planter’s PunchPlanters Punch
2 parts Banks 7 Golden Age Rum
3/4 part pineapple Juice
3/4 part cranberry syrup (equal parts fresh cranberry juice and simple syrup)
5 parts orange juice
½ part lime juice
1 dash of Angostura bitters
mint sprig
cranberries

Shake with ice and strain into a terra cotta cup filled with pebble ice. Garnish with a mint sprig and three cranberries.

Whiskey Beer Sour
From Karen Miner
1 lemon wedge
1/4 cup lemonade
1 oz. whiskey
8 oz. amber ale

Squeeze lemon wedge into glass. Lightly mix lemonade, whiskey, and beer together in glass. Serve immediately.

Best Super Bowl Recipes and Our Favorite Cocktail Pairings

Game Day Dishes

Who better to bring you football fan approved dishes than six of America’s top chefs? Some of these recipes are geared up for a full house, so you can serve them up to the entire crowd; trim quantities to fit the size of your Super Bowl party. As a bonus, we’ve paired each with a cocktail to complete your game-watching menu.

Play Maker Buffalo Chicken Dip
Joshua Johnston, sous chef, 1000 Islands Harbor Hotel (Clayton, N.Y.)
2 lb. chicken breast
8 oz. cream cheese
1 lb. shredded cheddar blend
8 oz. hot sauce/buffalo sauce
10 oz. extra chunky blue cheese dressing
Garnish: diced tomato and scallion

Preheat oven to 350 degrees. Place chicken in a medium to large sauce pot and cover with water just enough to fully submerge the chicken. Bring to a simmer for about 8-10 minutes. When the chicken is done, it should pull apart very easily. While chicken is simmering, prepare the cheese. In a microwave-safe bowl, cube the cream cheese and toss with half of the shredded cheese. Cover the bowl and microwave for about a minute. Assemble the dip: in a large mixing bowl, shred the chicken, preferably with a set of forks. Fold in the melted cheese blend, hot sauce, and blue cheese until fully blended. (Note: Dip can be prepared a day in advance up until this point and refrigerated.) Place dip in oven-safe dish and top with remaining shredded cheese. Bake towards the top of the oven to allow for better browning. Bake for 10 minutes, garnish, and serve hot.

Serve this with an Effen Beast cocktail.

Effen BeastEffen Beast
1 part Effen Black Cherry Vodka
1 part cranberry juice (white or red)
½ part vanilla simple syrup
½ part fresh lemon juice

Build over fresh ice in a rocks glass and garnish with brandied cherries and a lemon twist.

Rock Shrimp & Manchego Fondue
Eric Kaszubinski, executive chef at McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa (Pompano Beach, Fla.)
2 shallots (minced)
1 lb. rock shrimp
4 oz. butter
4 oz. flour
1 bunch cilantro (chopped)
4 oz. white wine
1 qt. heavy cream
½ lb. Manchego cheese (grated)
½ tsp. Old Bay Seasoning
½ tsp. Tabasco
1 tsp. salt
¼ tsp. white pepper

Place butter in a non-stick pot and melt over medium heat. Add shallots and sauté for two minutes. Add shrimp and cook for three minutes. Place flour in pot and stir to allow it to absorb the butter and cook for two minutes. Whisk in heavy cream and add cilantro and the spices. Once liquid has thickened, add the Manchego cheese and finish with white wine. Serve in individual portions along with pita and plantain chips.

Serve this with a Blue Cowboy Margarita.

Blue Cowboy MargaritaBlue Cowboy Margarita
3 parts Jose Cuervo Gold tequila
3 parts frozen limeade concentrate
1 part orange juice
1 part blue curacao
2 parts beer (use a lager or Mexican beer)
colored salt for rim (see below)

Put all ingredients, except salt, into a blender. Blend on high until smooth and slushy. Rub lime along glass edge and then dip in blue colored salt. Add the liquid, garnish with a lime wedge and serve. The beer adds a frothiness to this cocktail.

To make the colored salt:
Put one cup of salt in a plastic baggie. Add four to five drops of food coloring and seal. Shake vigorously. If the color is not dark enough, add more food coloring one drop at a time. It’s best to then pour the salt onto a plate and spread it out to dry for a half hour before using.

Bacon-Infused Popcorn
Darren Sylvin, executive chef, Aloft Boston Seaport (Boston, Mass.)
1 lb. bacon
1 cup popcorn kernels
½ cup coconut oil
pinch of salt

Rough cut bacon into 1-inch cubes. In a deep and wide soup pot, render bacon under low flame until completely crispy (about 20 minutes). Once fully rendered, separate bacon and fat through a fine strainer. Reserve bacon pieces on the side for later. Clean out pot and return to medium flame with all of the reserved bacon fat and coconut oil. Add kernels and a pinch of salt and stir until kernels are fully coated with fat and oil. Put lid on pot and begin to vigorously shake pot back and forth over flame until kernels begin to pop. Continue to shake until the popping fades. (Not shaking will result in burnt popcorn.) Once popping has stopped or reduced significantly, remove from flame and stir in remaining bacon pieces. Place in bowl and serve.

Here’s another margarita using colored salt.Red Cuervo Margarita

The Red Cuervo Margarita
2 parts Jose Cuervo Silver tequila
1 part fresh lime juice
1 part triple sec
1 part grenadine
agave syrup to taste
lime for garnish
colored salt for rim (see recipe above)

In a cocktail shaker, add ice and all liquids. Shake well! Run a lime wedge around the glass edge and then dip the glass into red colored salt. Add ice and strain in liquids from the shaker. Garnish with a lime wedge and served.

Baby Back Ribs
The Newes from America Pub at Kelley House (Martha’s Vineyard, Mass.)
8 racks baby back ribs (about 10 lbs.)
2 Tbsp. paprika
½ Tbsp. brown sugar
½ Tbsp. granulated sugar
1 tsp. salt
½ tsp. celery salt
½ tsp. black pepper
1 tsp. cayenne
½ tsp. dry mustard
½ tsp. garlic powder
½ tsp. onion powder
1 ½ qt. beer (a lager or red ale works great)
1 cup of bourbon (this is our recommended addition)

Pre-heat oven to 225 degrees F. Place ribs on an unlined sheet pan and coat each slab liberally with rub made from all dry elements. Cover with aluminum foil, leaving an opening that you will close later. Place pan on bottom oven rack. Fill each pan with beer and bourbon through opening in foil; close opening. Cook for 5 ½ hrs. Ribs should have a good crust on top and be very tender. Let cool. Serves 15-20 people.

These ribs need a good whiskey cocktail to go with them. Try out The Upbeat.

The Upbeat
2 parts Hudson Maple Cask Rye
¾ part sweet vermouth
1 barspoon Amaro Montenegro
2 dashes Fee Bros. Black Walnut bitters
cocktail cherry

Add liquid ingredients to a mixing glass, then ice. Stir until well-chilled and strain into a pre-chilled cocktail coupe. Add the cherry for garnish and serve.

Super Bowl Beef Chili
Richard Doucette, executive chef, Lighthouse Grill at Harbor View Hotel (Martha’s Vineyard, Mass.)
28 oz. ground beef
4 Spanish onions (diced)
1 head of celery (diced)
8 red bell peppers (diced)
2 bunches cilantro (chopped)
2 jalapenos (seeded and diced)
2 Tbsp. Worcestershire sauce
1 cup red wine vinegar
½ bottle Cholula Hot Sauce
11 oz. can diced tomatoes
11 oz. ketchup
11 oz. canned red kidney beans (drained)
11 oz. canned black beans (drained)
12 oz. canned chipotle peppers in adobo
2 cups ground ancho peppers
1 Tbsp. granulated garlic
1 Tbsp. garlic powder
1 Tbsp. crushed red pepper flakes
8 Tbsp. whole cumin
2 Tbsp. black pepper
4 Tbsp. dried Mexican oregano
4 Tbsp. smoked paprika
kosher salt to taste
1 cup red wine (our addition)

Combine all liquids, set aside. In a large pot on medium-high heat, brown ground beef. Strain off excess fat. Add all vegetables and cook until tender. Add all spices and toast until fragrant. Add be
ans and all liquids. Reduce heat to low. Cook slowly for two hours. When serving, provide shredded cheese to garnish the top of each bowl.

The perfect cocktail for chili is a Smoky Paloma. The smoky flavor comes from the mezcal.

Smoky PalomaSmoky Paloma
1.5 oz. Sombra Mezcal
1 oz. fresh grapefruit (an orange can be substituted if necessary)
½ oz. fresh lime juice
½ oz. sugar (or simple syrup)
1 pinch of salt
1 lemon

Muddle fruit with the remaining ingredients. Strain into a glass with ice (it can be salt rimmed if you like) and garnish with a grapefruit or lemon slice.

New England Lobster Roll
Gustavo Calderon, executive chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa (Riviera Beach, Fla.)
1 ½ lb. lobster meat (if lobster meat isn’t available in your area, substitute crab meat)
½ cup mayonnaise
3 Tbsp. lemon juice
2 inner stalks of celery and leaves, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. tarragon, finely chopped
1 Tbsp. capers, finely chopped
2 tsp. Old Bay Seasoning
salt and black pepper to taste
4 rolls split, brushed with butter and lightly toasted
1 tsp. Old Bay (for garnish)

Chop lobster meat into bite size pieces and add to a bowl. Mix mayo, lemon juice, celery, herbs, capers, and seasonings; add to lobster and mix well. Chill the lobster salad in the refrigerator for at least 15 minutes to marinate. While lobster salad is resting, brush the four rolls with butter and toast slit side down in a pan until light golden brown. Fill toasted rolls with roughly one cup of the salad mixture and garnish with a light sprinkle of Old Bay. Best with some fresh kettle chips.

Gridrion HoneyPair the lobster roll with a Gridiron Honey.

Gridiron Honey
1 ½ parts Reyka Vodka
¾ part fresh lemon juice
¾ part honey
½ part Becherovka
club soda

Combine all ingredients, except the soda, into a shaker. Shake and then pour into a rocks glass. Top with the soda and serve.

Recipe: Whiskey Barbecue Meatballs

Whiskey Barbecue Meatballs

Super Bowl time is upon us! Don’t watch the game with just any old snack food. Make it something special with these original Whiskey Barbecue Meatballs. (We’re using frozen meatballs here because it’s really about the sauce, but you can also make your own easily.) You can cook up the spicy sauce a couple of days early for game day convenience. It will only get better with a day or two in the refrigerator.

Barbecue Sauce

Whiskey Barbecue Meatballs
2 tablespoons olive oil
1/2 minced red onion
4 cloves minced garlic
3/4 cup whiskey
3 tablespoons dark brown sugar
3 tablespoons dark corn syrup
1/2 cup honey
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 cups ketchup
1/2 teaspoon freshly ground black pepper
1/2 tablespoon sea salt
1/3 teaspoon dried red pepper flakes
1 tablespoon ginger (freshly ground is best)
1 shot espresso
1 32-ounce package of frozen, cooked meatballs

In a blender or food processor combine the olive oil, onion, garlic, and whiskey. Puree the mixture and then pour the mixture into a large pan. Bring to a boil, then reduce heat to medium; simmer for 10 minutes. Mix in the remaining ingredients, except for meatballs, and bring to a boil again. Reduce heat to medium-low. Let it simmer for 20 minutes, stirring often.

Pour barbecue sauce into a large skillet and add meatballs. Bring to a boil again. Then reduce heat to medium-high and simmer for 20-25 minutes. Turn meatballs over after the 10 minute mark and spoon sauce over them every five minutes or so. The sauce will thicken. Serve with your favorite brew and enjoy.

Variations:

For the sample recipe, we used Jack Daniel’s Tennessee Honey was used to enhance the honey added. Substitute bourbon if you prefer.

In lieu of meatballs, try sliced kielbasa sausage.

Lastly, in place of the dried red pepper flakes, hot pepper sauce or ¼ teaspoon of cayenne pepper may be substituted.

6 Recipes for National Irish Coffee Day 2017

Tillamore Dew Irish Coffee

Why doesn’t National Irish Coffee Day (January 25) coincide with Saint Patrick’s Day? That’s because Irish coffee originated in San Francisco, not Ireland.

Want to try your hand at this classic cocktail? You can go with the traditional recipe or try out some yummy variations we’ve dug up for you, such as the Chocolate Irish Coffee which tastes like a mocha dream. Of course we tried them all out first! Consider all of these Drinkhacker approved!

Tullamore D.E.W. Irish Coffee
1 ½ parts Tullamore D.E.W. original Irish whiskey
1 ½ parts strong brewed coffee
½ parts white sugar
lightly whipped heavy cream
ground cinnamon or nutmeg

Pre-heat a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well. Once the sugar has melted, stir in the Irish whiskey. Gently whip the heavy cream by shaking it in a protein shaker with a blender ball—you want a still somewhat loose, not stiff, consistency. Pour the cream over the back of a hot teaspoon to top the drink (and prevent the cream from penetrating the top of the drink). Finally, garnish with grated nutmeg or cinnamon for a spicy finish.

Traditional Irish Coffee
1 cup heavy cream
3 tbsp Irish Cream liqueur
1/2 cup Irish whiskey
4 tbsp brown sugar
4 cups strong hot coffee

With an electric mixer, whip cream and Irish cream together until stiff. Set aside.

Into each of four large coffee mugs, add 2 tablespoons whiskey, 1 tablespoon of brown sugar, and 1 cup coffee. Top with a very generous layer of the Irish cream whipped cream. (Almost a third of the cup should be taken up by the whipped cream.)

To Make Irish Cream Whipped Cream
In a mixer bowl, add heavy cream, a splash of Irish cream, Whip until light and fluffy. In a mug, add strong coffee, 2-3 tablespoons whiskey, and a tablespoon of brown sugar.

Mint Irish Coffee
(from the Dutch Kills bar)
2 tbsp Demerara or turbinado sugar
3 oz. Irish whiskey
4 oz. freshly made espresso
4 oz. water
3 oz. heavy cream
2 fresh mint leaves for garnish

Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.

Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes. Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves. Serve immediately.

Chocolate Irish Coffee
2 oz. heavy creamChocolate Irish Coffee
1 1/2 oz. chocolate syrup, divided
2 tsp sugar
1 1/2 oz. Irish whiskey
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/2 ounce chocolate syrup until completely combined. Set aside. In an Irish coffee glass, combine remaining chocolate syrup, sugar, whiskey, and hot coffee. Stir until sugar is dissolved. Top with a 3/4″ collar of chocolate whipped cream.

Maple Irish Coffee
2 oz. heavy cream
1 oz. maple syrup, divided
1 1/2 oz. Irish whisky
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/4 ounce of the maple syrup. Set aside.

In a coffee glass, combine remaining maple syrup, whiskey and hot coffee. Stir until sugar is dissolved. Top with a ¾ inch collar of thickened whipped cream. Serve immediately.

Irish Coffee with Grand Marnier
4 oz. coffee
2 oz. Irish whiskey
1 oz. Grand Marnier
1 Demerara sugar cube

Mix all ingredients. Top with unsweetened whipped cream.
Note: Substitute hazelnut liqueur or amaretto for another variation.

Recipe: Homemade Orange Simple Syrup and Candied Oranges

Candied Oranges

When cooking, there is seldom a need to throw out leftover food items. The motto of the day is: Let nothing be wasted. Wort leftover from a homebrew session can be mixed with honey and boiled down into a nice glaze to use when cooking ham and pineapple. The same goes for making desserts. Today we’re going to show you how to make candied orange slices, which results in “leftover” orange flavored simple syrup. Imagine how impressed your guests and family will be when they get a sweet treat and a corresponding cocktail!

The base recipe for candied oranges comes from Tastemade. Lemons, tangerines, mandarin oranges, or grapefruit can also be used.

Candied Oranges
1-2 navel oranges (if the fruit you use isn’t seedless, take care that the seeds are carefully removed)
1 1/2 cups water
1 cup granulated sugar
4 oz. dark chocolate chips or 1/4 cup cocoa powder

First wash the oranges with a soft bristled brush. A toothbrush works, but it’s better to use a vegetable brush. The reason is to remove any wax residue on the skins. Next cut off both ends of each orange; then slice the rest into 1/4-inch thick slices.

The original recipe says to use a wide pot; however, a large deep skillet works nicely. Add the water and sugar into the skillet. Bring it to a boil while stirring constantly, to completely dissolve the sugar. Once it comes to a boil, lay out the orange slices so they do not overlap. Continue the boil for 15 minutes and then lower the heat to medium-low. Gently flip the orange slices over (tongs are recommended) and let them simmer for an additional 20-25 minutes. They are ready when the peels are translucent and the sugar water has thickened into a syrup.

Place a wire rack over a lined baking sheet. Gently transfer the candied slices to the rack to cool. Keep the remaining syrup for your cocktails. If it is too thick, simply add small amounts of water until it reached the desired consistency.

Once the candied oranges have cooled, dip them in melted dark chocolate or dust them with powdered cocoa. Chill until ready to use.

And here’s a great way to use your orange syrup…

Whiskey Plush CocktailWhiskey Plush Cocktail Recipe
From 1001 Cocktails
1 oz. whiskey
1 oz. Irish cream
1/2 oz. orange simple syrup
4 oz. heavy cream
4 dashes Campari
nutmeg

Pour all ingredients except nutmeg into a shaker and add ice. Shake well and strain into a chilled wine glass. Garnish with grated nutmeg, and serve.

This cocktail is sweet and creamy, with the texture of a milkshake. The nutmeg is a must, as it permeates the nose, preparing the tongue for the orange cream to follow.