Fashionable Whisky Cocktails and Recipes

Warm Whisky Cocktail and Cooking with Whisky: Hearty Beef Stew

© Mary Luz Mejia

Oct 4, 2008

Based on William Grant’s family recipe dating back to 1898, the Grant Whisky line boasts a selection that many have lauded, including Scotch whisky expert Jim Murray who calls Grant’s: “A stunner of a whisky, one of the most complex blends the whisky industry will ever produce.” Whether neat, blended into a chic cocktail, like Grant’s Warm Up Cocktail (ideal for cooler weather months) or used to give savour mains a bit of depth and warmth, Grant’s satisfies on all fronts.

DID YOU KNOW? That before ice cubes were readily available, clean, cool river pebbles were placed in glasses of scotch to keep them cold- hence the expression “Scotch on the rocks!?” And on the beverage trends side of things- old school liquors like scotch, bitters, and Spanish sherry are making a huge comeback. For ladies who don’t want neat scotch or a very sweet cocktail, whisky cocktails are fast becoming the fashionable beverage of choice in sleek bars from Paris, New York City to Shangai. Here’s one for your next dinner or cocktail party to keep the crowd happy:

GRANT’S WARM UP COCKTAIL Recipe- courtesy of Grant’s Whisky

Ingredients:

• 1 tsp. honey
• 2-3 dashes Angostura bitters
• 3 oz. Grant’s Scotch Whisky
• 1 stick of cinnamon for garnish
• 1 apple slice for garnish

Method:

1. Fill a rocks glass with ice.
2. Add Grant’s Scotch whisky, honey and Angostura bitters.
3. Stir to mix and garnish with an apple wedge and a cinnamon stick.

For those that like their Grant’s Whisky Family Reserve straight, here are some Tasting Notes courtesy of Grant’s:

• Smoke, blackcurrant, honey, banana, caramel and vanilla should dance on the palate like a harvest moon over a field of wheat. Now there’s a lovely picture!

And for the main course, here’s:

GRANT’S HEARTY BEEF STEW RECIPE courtesy of Grant's Whisky (photo below)

Serves: 6

Ingredients:

• 2 lb Sirloin steak or stewing beef 1Kg
• 1 tbsp vegetable oil 15mL
• 2 tbsp all-purpose flour 30mL
• 3 slices thick sliced bacon, diced 3
• 4 large carrots, peeled and sliced 4
• 1 ½ cups chopped onion 375mL
• ½ tsp dried thyme 2mL
• 3 medium potatoes, peeled and diced 3
• 2 ½ cups beef broth 750mL
• ½ cup Grant’s Scotch whisky 125mL
• ½ lb white mushrooms 250g
• 2 tbsp butter 30mL
• 1 tbsp unsalted butter 15mL
• 1 tbsp all-purpose flour 15mL
• 1 clove garlic, minced 1
• 1 tbsp chopped parsley, optional 15 mL

Method:

1. Preheat oven to 325°F/190°C.
2. Cut meat into 1” (2.5 cm) cubes.
3. Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
4. Add vegetable oil to Dutch oven and add meat; brown in batches. Transfer to plate.
5. Add onions and carrots; cook for 5 minutes. Add garlic and thyme; cook for 1 minute. Sprinkle with flour and cook for 1 minute, stirring often.
6. Deglaze pot with beef broth, scraping up bits from bottom of pan.
7. Add Grant’s Whisky, beef and bacon; bring to a boil. Remove from heat, cover and place in oven.
8. Bake for 1 hr. Add potatoes. Bake for an additional hour or until beef and potatoes are tender.
9. Combine remaining flour and butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
10. In a medium sauté pan, melt 2 tablespoons butter and sauté the mushrooms, about 10 minutes, until golden brown. Add to stew.
11. Transfer stew to stovetop, bring to a boil and reduce to a simmer, for about 10 minutes, until thickened.
12. Optional – Garnish with chopped parsley.

Bottle

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