World Whisky Day: Try these cocktail recipes with the perfect food pairings

This Saturday, here’s what you can binge on as you wash it down with some of the tastiest cocktails in the Hyderabad.

If celebrating whisky-infused cocktails are on your mind, can the right food pairing be far behind? On the occasion of World Whisky Day (WWD) this Saturday, here’s what you can binge on as you wash it down with some of the tastiest cocktails in the city. Also, did you know why and when WWD started? It began in 2011 and also has a social media legacy. University student Blair Bowman was researching a hashtag around World Gin Day eight years ago when he searched about whisky and nothing popped up. This led to him buying the domain WorldWhiskyDay.com.

Old fashioned by Vamshi Goud, Farzi Cafe
Ingredients:
Whiskey 60 ml | Angostura 4 drops | Caster sugar 1 bar spoon

Method:
   Add sugar in a rock glass with four drops of Angostura bitters and hot water.
   Stir the mix until the sugar is dissolved.
   Add four ice cubes and 60 ml scotch whiskey and stir for 60 seconds.
   Top up with more ice.
   Cut a piece of orange peel about the size of a thumb and drop it into the drink.
   Stir the drink a couple of times, before consuming.

Grilled whisky smash by Jaganath Sahoo, Novotel Hyderabad Convention Centre
Ingredients:
Whisky 60ml | Pineapple 4 diced | Coriander seeds | Lemon juice 10 ml | Simple syrup 10 ml

Method:
   Roast pineapple and coriander seeds separately.
   Add whisky and the roasted ingredients in a shaker.
   Add lemon juice and simple syrup.
   Muddle and shake it.
   Garnish with pineapple and cherry.

Method:
   In a shaker, pour 60ml IMLF whiskey.
   Add ½ bar spoon of orange marmalade, three drops of bitter, sweet syrup along with fresh lime juice.
   Shake all the ingredients together.
   To enhance the flavour, add smoked rosemary and cover with a lid.
   Open the lid before consumption, for a smoky effect - aroma of rosemary infused with IMFL whiskey.
   Pour the mixture on an orange infused ice mould in a rock glass.

Chocolate Sour by Pradipta Pahari, Sheraton Hyderabad Hotel
Ingredients:
Jim Beam Whiskey 60 ml | Egg white | Fresh pineapple juice 15 ml | Lime juice 10 ml | Sugar syrup 5 ml

Method:
   Add whisky, pineapple and lime juice in a shaker with ice and mix well.
   Add egg white and sugar syrup.
   Shake well and strain it in Old fashion glass.

Method:
   Pour ice into a shaker.
   Add Whisky, mango pulp and lemon juice. Mix well.
   Add sugar syrup and egg white to the mix.
   Shake well and strain in an old passion glass.
   Add ice cubes and garnish with a piece of mango.