RECIPE | Three cocktails to enjoy on World Whisky Day

World Whisky Day is celebrated annually on the third Saturday in May. It’s a global celebration of the “water of life” that encourages everyone to try a dram, share a bottle, visit distilleries or attend tastings.

SPRING CUP

75ml Johnnie Walker

75ml Pimm’s No 1 Cup

100ml apple juice

200ml ginger ale

1/2 pear

6 drops cardamon bitters

Method:

1. Chop pear and add to jug with cubed ice.
2. Measure Johnnie Walker and Pimm’s into jug.
3. Add 6 drops of bitters to the jug.
4. Pour apple juice and ginger beer into jug.
5. Give it a stir and add pear slices and thyme sprigs to glasses.

THE GLENFIDDICH 12 SIGNATURE SERVE: GLEN FIZZY

The Glenfiddich 12 Glen Fizzy is here to challenge assumptions about what makes a refreshing drink. This cocktail combines the smooth, rich profile of Glenfiddich 12 with the crisp sweetness of cloudy apple juice, the zing of lime and a bubbly tonic finish.

Ingredients:

45ml Glenfiddich 12

60ml cloudy apple juice

15ml fresh lime juice

50ml light tonic water

Garnish with an apple slice

Method:

Build this cocktail in a tall glass filled with clear ice. Add Glenfiddich 12, apple juice and lime juice, then top with tonic water. Stir gently and garnish with a crisp apple slice. The result is a drink that balances fruitiness with just the right touch of effervescence.

PEAKY BLINDER BLENDED IRISH WHISKEY

Launched in South Africa last year, Peaky Blinder is a blend of Irish grain and single malt which has been triple distilled and aged in bourbon casks. Fruity and easy to drink, it’s a versatile drink for any occasion.

It lends itself to drinking neat, on the rocks or with a mixer. Alternatively, use its Irish roots to inspire a classic Irish Mule cocktail with flavours of ginger beer, lime and mint.

Irish Mule

Ingredients:

• 50ml whiskey
• ½ can ginger beer
• ice
• lime wedge
• mint sprig

Method: Add the ice to a whiskey tumbler and pour over the whiskey and ginger beer. To serve, garnish with a lime wedge and mint sprig.

Recipes previously published in the food section of TimesLIVE.