All you fellow bloggers out there will know how many different ‘days’ there are. There’s chocolate day, pie day, heck, there’s even days dedicated to different herbs. So it should come as no surprise that there’s a day dedicated to whisky. But it’s very different. It’s so much more than eating a burger and using a certain hash tag. It’s a global celebration of Scotland’s national drink, when lovers of a dram across the world get together on 16 May and host events to celebrate the water of life. It’s otherwise known as World Whisky Day.
To do my bit for all things whisky, and celebrate that 2015 is the Year of Food and Drink in Scotland, I’ve come up with two different recipes. I’ve talked about whisky on Wine and Olives in the past, and so many of your lovely comments have said that you’re not whisky fans. I can understand that. Until two years ago, I would never have dreamed of ordering a dram. That’s now changed, and I’ve grown to really appreciate this drink. But if you’re still reluctant to dabble, here are two recipes that have whisky in them, married together with other some other winning ingredients, that I’m pretty sure will change your mind. I mean chocolate plus pretty much anything is a winner, right?
The first recipe is for dark chocolate and whisky truffles. Wow these are good. They’re pretty straightforward to make and will give that, ‘did you really make those yourself?’ reaction from your friends. The whisky helps tone down the richness of the chocolate and leaves a hint of alcohol on the tastebuds, making them all the more grown-up. Here’s what you’ll need to make around 20 truffles:
- 100g of dark chocolate
- 100ml of double cream
- 20ml of Old Pulteney whisky
- 20g of butter
- 1/2 a teaspoon of honey
- 1/4 of a teaspoon of cinnamon
- 1 tablespoon of cocoa powder
- Break the chocolate into small pieces and place in a heatproof bowl. Put to one side.
- In a saucepan, heat the cream and butter over a low heat until it starts to bubble. Then remove it from the heat and pour over the chocolate.
- Stir the mixture until the chocolate has melted. Add the whisky, cinnamon and honey and mix well until combined. Put the mixture in the fridge and allow to cool for at least two hours.
- Remove the mixture from the fridge. Using a teaspoon, spoon out a little of the mixture at a time and shape them into small balls. Roll each truffle in cocoa powder and keep in the fridge until serving.
These truffles are so easy but seriously pack a punch on the flavour front. If you have any left (doubtful, I know) these freeze really well.
Chocolate is all well and good, but it would be nice to have a cocktail to sip with it, wouldn’t it? My cocktail combines vanilla chai tea, amaretto and whisky, which makes for a delicious introduction to Scotland’s national drink. For one cocktail, you’ll have to get your hands on:
- 50ml of vanilla chai tea, chilled
- 50ml of Monkey Shoulder whisky
- 25ml of amaretto
- Make half a cup of vanilla chai tea and cool in the fridge. The tea will need to be cold before you can add it to the cocktail.
- To a cocktail shaker, add the whisky and amaretto, followed by the cold tea. Stir gently until the ingredients have combined before straining into a cocktail glass.
The whisky cuts through the sweetness of this cocktail, while the tea gives it herbal notes and adds another dimension to the flavour.
So, have these two recipes convinced you to get a little more experimental with whisky? If you’re based in Edinburgh, there’s also a huge event taking place here – tickets are available via the World Whisky Day website if you would like to attend. Or maybe even host your own event for World Whisky Day? I’d love to hear your thoughts on these recipes and this fantastic event.