Glenfiddich Cocktail Recipes

As promised in the previous blog, here are the six concoctions by master bartenders across the country Glenfiddich World’s Most experimental Bartender competition:

 

Sanchayan Jana and Chef Saby
 
‘Dufftown Fashioned’
 Glenfiddich 
Ingredients  
Unsalted vanilla butter wash Glenfiddich 12-year-old – 50 ml
Drambuie – 15 ml
Homemade spiced Rosella bitter – 4 dash
Serve with a Glenfiddich dear shaped tulie (cookie) dusted with Rosella sugar
Method
Stir
Soumyadipta Pachal and Perfumer Rajiv Sheth

Glenfiddich World Most Experimental Bartender

‘Scent Sational’
Ingredients
 
Glenfiddich 12-year-old – 45ml
Ratafia – 17ml
Palmarosa syrup – 10ml
Walnut bitter – 2 dash
Patchouli & chocolate bitter – 2 dash
Kahwa tea perfume – 5 spray
Finish with 2 spray of herbal aromatics perfume
Method
Stir
Dibyendu Chaki and Magician Neel Madhav
‘Illusion’
Ingredients
Glenfiddich 12-year-old – 60 ml
Indian spicy syrup (mace, cinnamon, star anise, nutmeg) –  25 ml
Lime juice – 25 ml
Egg white – 30 ml
Method
Reverse dry shake
Glassware
Old fashion
Garnish
Star anise and orange oil spray

 

Ami Shroff and photographer Anushka Menon

Glenfiddich

‘Agni-Fuar’
(‘Agni’ i.e. ‘Fire’ in Sanskrit, and ‘fuar’ is Scottish Latin for ‘cold’)
This is a collaboration of two ancient languages with ingredients of different temperatures blended into one cocktail.
Inspired by the basic essentials of photography – light and shadow.
Ingredients inspired from the flower power movement and the role photography played in it.
 Ingredients
Glenfiddich 12-year-old – 45 ml
Brewed floral tea (1 Chrysanthemum – Green tea blooming bud, 1 dry dandelion flower, 1 tsp lhapsang souchung tea, 1 tsp lavender flowers, few slices of gooseberries) – 75 ml
Honey syrup (with accacia and side honey mixed with saffron, fresh gooseberries cooked and juiced, apple juice, peppercorns and touch of dandelion roots) – 15 ml
Smokey bitters – 5 ml
Note:
(Infuse Glenfiddich 12-year-old with lhapsang souchung tea, Dandelion roots, Lavender, tiny touch of side honey)
Leave for 4-6 days with 1-2 warm baths.
 Method
Take the warm tea, Glenfiddich 12-year-old, bitters and honey and stir together. Throw or stir with dry ice to cool the drink down and for a mild level of carbonation.
Glassware
Chilled coupe
Garnish
Flower and tulsi/leaf
 
Rohan Matmary and Sonam Kalra
‘Zarra’
 
Ingredients
Glenfiddich 12-Year-old
Cranberry
Tiny Tangerines
Egg white and sage infusion
Homemade hibiscus grenadine
Rhubarb
Dash of lime
Method: Stir all ingredients. Add wheat beer on top and garnished with a dust of aromatised after mint blend and dehydrated tiny Tangerine
Alok Chougle and Krshnaa Mehta
‘Ray of Hope’
 
Ingredients
45 ml Glenfiddich 12-year-old
15 ml Kahlua
20 ml Apple juice
15 ml Homemade caramel syrup
10 ml lemon juice
Top it up with coconut & coffee foam (Using Syphon)
FOR FOAM
60ml Coconut milk
60ml Baileys
60ml Home Made Caramel Syrup
2nos Eggwhite
Method:
Shaken
Garnish:
Nescafé Coffee powder using Glenfiddich Stencil Logo
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