Get a festive summer perspective with Scottish Leader!

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Look out for Scottish Leader’s limited-edition gift packs, introduced to celebrate the festive summer season in South Africa.  The special offer features Scottish Leader Original, as well as Signature, each beautifully presented with a set of creatively designed glasses, in a contemporary gift pack.

Offered at around R180 and R220 respectively, Scottish Leader’s Original and Signature festive gift packs are available from leading liquor outlets nationwide.

This popular whisky brand has in recent years embraced a progressive, collaborative team approach to the production of its premium Scotch. This commitment to differentiation led to the appointment of Dr Kirstie McCallum in the role of lead blender. Her extensive technical capabilities and  skill, supported by a 15-strong blending team with nearly 400 years combined experience, ensures batch precision every time.

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The brand has excited huge interest in South Africa, especially over the past few years that saw it introducing its brand new look, packaging and award-winning 12-year-old blended Scotch.  It’s set to continue this momentum with the launch of its new national campaign in early 2018.

Try this delicious cocktail recipe with Scottish Leader Signature, carefully designed by mixologist Owen O’Reilly to celebrate a Mzansi-style festive summer season like never before:

Scottish Leader Capsicum Snapper

Serves one.

Ingredients

50ml Scottish Leader Signature

50ml red pepper purée

15ml chocolate syrup

20ml tea-infused vermouth

Dash of Toscello ginger bitters

Slice of red pepper to garnish

Method

Special preparations:

Red pepper purée: Roast two large red peppers until the skins turn black.  Set aside to cool, and then scrape or pull the black skin off.  Cut the peppers into chunks and add to a blender or food processor.  Add 50ml fresh cream, 50ml fresh lemon juice, 1cm fresh chilli, 100ml medium cream sherry, as well as salt and pepper to taste.  Blend until smooth and then strain.  Set aside.

Chocolate syrup:  Add 2 pieces of 100% cocoa paste to 1 cup of white sugar and 1.5 cups of water to a pot. Stir and bring to the boil.  Simmer for 10 minutes, then strain the mixture into a suitably sized container and store in the fridge.

Tea-infused vermouth:  Pour 500ml red vermouth (Martini or Cinzano) into a sealable jar or container.  Add 1 tablespoon of Lapsang Souchong tea and seal the jar or container.  Let it steep for 2 days.

Preparing the cocktail, using the roll/throw method

Add all the ingredients to a cocktail shaker filled with ice.  Take another empty shaker and roll/pour the mixture from one shaker to the next and repeat a few times.  Strain and pour the cocktail into a round tumbler or hollow red pepper to serve.  Garnish with a slice of red pepper.

Visit www.scottishleader.co.za to find out more about the brand and its distinctive whiskies.

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