The Whisky Mac No 2 is a masterpiece born from the creative mind of Jake Burger at the renowned Portobello Star. This cocktail is a harmonious blend of flavors, highlighting the exquisite Chivas 12 Year Old whisky, enlivened by the unique gingerbread essence of Pain d’Épices liqueur. A dash of Abbott’s bitters, an homage to a bygone era, further enriches the concoction, making it a true delight for the senses. Jake’s dedication to authenticity shines through, even reviving a classic bitters brand with the help of Robert Petrie of Bob’s Bitters.
INGREDIENTS:
- 1 1/2 fl oz/40ml Chivas 12 Year Old whisky
- 4 tsp ginger wine
- 3–4 drops aromatic bitters (Abbott’s or similar)
- 1 tsp Pain d’Épices (gingerbread liqueur)
- Ice cubes
- 1 tsp sparkling water
PREPARATIONS:
- In a mixing glass, combine Chivas 12 Year Old whisky, ginger wine, aromatic bitters, and Pain d’Épices.
- Stir the mixture gently until the ingredients are well-integrated.
YIELD: 1 Whisky Mac No 2 cocktail
SERVING:
- Strain the mixture into a rocks glass filled with ice cubes.
- Add a teaspoon of sparkling water to the glass.
SPECIAL INSTRUCTIONS:
- The Abbott’s bitters offer a unique dimension to the cocktail, recreating the charm of a bygone era. If unavailable, a similar aromatic bitters can be used.
TIPS:
- The choice of Chivas 12 Year Old whisky provides a foundation of sophistication and depth to the cocktail. Opt for a high-quality whisky to enhance the overall experience.
- Pain d’Épices adds a distinctive gingerbread flavor. Its inclusion pays homage to the classic while infusing a touch of modern allure.
The Whisky Mac No 2 stands as a testament to the artistry and innovation that thrive in the world of mixology. Crafted by the creative genius Jake Burger at the iconic Portobello Star, this cocktail is a journey into a realm of flavors that have been meticulously curated to create a symphony for the taste buds.
The heart of the Whisky Mac No 2 lies in its ingredients. The Chivas 12 Year Old whisky forms the backbone, imparting a smooth and sophisticated foundation. The marriage of ginger wine and Pain d’Épices liqueur introduces a tantalizing gingerbread essence that dances on the palate, a true tribute to Jake’s commitment to uniqueness.
Abbott’s bitters, once a staple of the 1950s, is resurrected in this cocktail, thanks to Jake’s collaboration with Robert Petrie of Bob’s Bitters. The revival of this classic bitters adds an element of nostalgia, connecting the present cocktail aficionados to the flavors of a bygone era.
As you take your first sip, the Whisky Mac No 2 unfurls its layers of taste. The aromatic bitters contribute depth and complexity, while the sparkling water elevates the experience, creating a subtle effervescence that complements the ensemble.
Crafting this cocktail is an experience in itself. The careful stirring, the precise measurements, and the thoughtful selection of ingredients all contribute to a final product that is nothing short of exceptional. Each element has a purpose, each step a meaning, resulting in a symmetrical fusion of flavors that beckons to be savored.
In conclusion, the Whisky Mac No 2 is more than a cocktail; it’s an homage to the art of mixology, an ode to classic ingredients, and a testament to the harmonious marriage of flavors. With every sip, you’re not just tasting a drink; you’re experiencing the dedication, passion, and history that Jake Burger and Portobello Star have poured into this exquisite creation. So, gather your ingredients, follow the preparations with care, and raise your glass to a cocktail that transcends time and tantalizes the senses.
