Blended Scotch Whisky – Ruby Port Cask Double Matured – Artist: Ashley Cook “Scotland as a Queen”
A Blended Scotch Whisky made from a mix of 40% of 15 different Speyside and Highland single malt whiskies and one Lowland single gain whisky , rich and fruity. A unique blend with distinctive flavours, rich yet soft fruitiness, a natural pink wine tinge to its kilted body, the modern design of the art of Ashley Cook drawn from Scotland’s history. A whisky with strength and character yet with a feminine heart, mirroring the portrait of Mary Stuart, Queen of Scotland and Queen of France through her marriage to Francois II of France as a young princess.
Tasting Notes : Rich and smooth, with red berries, strawberry cake soft spices, and light honey.
Sunset's Snow (Mc Pink frozen Daiquiri):
- Whisky Mc Pink 45ml
- Orange Liqueur 15ml
- Lemon juice (Ice crushed with lemonade)
Method:
Add Mc Pink and the Liqueur into a mixing glass.
Add the homemade lemonade with crushed ice and shake.
Serve in a Martini glass
The King of the North:
- Whisky Mc Pink 45ml
- Liquor 43 30ml
- Green apple liqueur 15ml
- Drops of lemon juice
Serve in a Martini glass with lemon zest
Method:
Add the 2 liquors into a mixing glass.
Add Mc Pink and a few drops of homemade lemon juice and shake.
Serve in a Martini glass with lemon zest
The Enrico’s Pink Martini:
- Whisky Mc Pink 50ml
- White Port 10ml
- 2 Drops of lavender bitter
- Atomised lavender in spray
Method:
Add Mc Pink and the White Port into a mixing glass.
Add the 2 drops of lavender bitter and shake.
Spray the serving glass with some lavender water.
Pink is in Fashion:
- 50ml House of McCallum Mc Pink
- 10ml Punt e Mes Vermouth
- 10ml Malbec
- 2 dashes Orinoco Bitters
- 2 dashes Angostura Bitters
- 2 Bar spoons Dundee Orange Marmalade
- 2 Bar spoons Demerara Sugar
Method:
Add the sugar and two dashes of Angostura Bitters to the bottom of a mixing glass and muddle with the two bar spoons of marmalade and the Malbec.
Add the vermouth and whisky and then stir down over ice.
Serve in an old fashioned glass over ice and then dash with the Orinoco bitters; garnish with a burnt orange peel.
