WELCOME TO WRISICY: 006 SRAICE, MUDDLE, STIR THE WORLD'S BEST WHISKIES & BOURBONS 012 ESSENTIAL WHISKY GADGETRY 020 A GUIDE TO GLASSES 024 TRICKS or THE TRADE 028 SYRUPS AND HOW TO MAKE 036 THEM THE RECIPES 044 INDEX 140 ABOUT DAN JONES 144 005 FOR THE GREATEST OF All TIME GLENMORA.NGIE SIGNET The ultimate gift for your ,\>hisky-loving dad, grandma or parole officer; if you have a single malt fan in your life, this would be the gift that delights. Dark fruit, roasted malt, dark chocolate and doughnut sugar shine out in this bold, soft and utterly delicious drop. Glenmorangies Signet is made via a fastidious and time-<JOnsuming process, is tv,ice distilled (with a delicate barley usually used in craft beer-making), and rumours are that some of its blend comes from whisky that is 35-40 years old. Its a,vard-,'llinning, of course, pricey (but great value) and looks fantastic on your home bar. FOR OLD-SCHOOL DEVOTEES OF A CLASSIC JOHNNIE WA.Ll{ER BL.A.Cl{ LA.BEL Theres a reason whisky drinkers order Johnnie Walker Black Label at the bar - it's by far the ,vo rld's most dependable depiction of the spirit: peaty, smoky and big tasting, but surprisingly smooth and a perfect sipper. That said, it comes alive in cocktails, bringing that house-on-fire taste to any recipe, and woiks hard to temper sv,eet and powerfully citrus drinks. And while it might have retirement-gift vibes for some, it remains one of the vvorlds best examples of whisky production. And no wonder - it's a blend of almost 40 v,hiskies - its perfection isn't an accident. 013 ow 0 0 T SHAKE How long exactly should you shake the perlect concoction? No one can agree. Some say 15 seconds of brisk shaking, others say less. This book is going out on a limb and settlingon a short and sharp 7seconds. Any longer could dilute the drink a little too much, affecting potency. In your drink-making process, there should be no bottle flipping or sparkler lighting, although a little lemon and lime juggling ,\rouldn't go amiss. CHILL If you have room, clear a shelf in }'OUr freezer and keep your cocktail glasseson ice,or pack them full of cubes to throw away when the glas; is chilled. POTENCY All cocktails are potent, but some are more potent than others. Each drink should seek to achieve a perlect balance of flavours and can attempt differing levels of intensity, but shouldn't get you drunk - at least not on its o,vn. Perlect measurements really matter. ST� '\IVhip out }'OUr bar spoon and your mixing glass, and stir drinks gently and deftly v;ith ice to chill the concoction. When condensation forms on the outside of the gia.<s, its ready to go. 029 032 American rye whiskey is aspicy, peppery drop and therefore fascinating in cocktails. BOURBON Bourbon is a subset of ,vhiskey, a cute, youn�r American cousin that's often a little svveeter and smoother (and has great teeth). A majoritycorn mash makes for more sugar; bourbon is often the whisky fans starter spirit and has earned itself a delightful place in cocktail recipes. VERMOUTH The fortified wine packed with botanicals, in sweet and dry versions - and also in 'blanc: r \ \ \ [' � - - - - � - - - - - - - - �=-�:::,, a sort of C..oldilocks version, in bet'hreen. Get them all and keep them refri�rated after opening. TEQU[A The agave-based brain melter. Unaged (or aged for no more than 60 days in steel containers), silver (blanco) tequila is an essential part of your backbar. Gold tequila i5 si,veet and smooth, coloured and flavoured with caramel; reposado Crested') tequila, aged in wood-lined tanks or barrels, brings a smoky undertone to your mixes. Next >