We are going to show you some of the entries to our cocktail competition. Here is the first recipe. This won the chairman's special prize for being a cocktail that actually tasted of whisky.
"The Dufftawn(y)" By Chris Jameson
This cocktail combines two of my favourite tipples, a good bourbon matured single malt whisky and chilled tawny port.
Clearly the whisky is the centrepiece here, however the port adds an extra dimension and some warmth (despite being chilledâ€¦) not to mention a beautiful hue to the cocktail, with the vermouth adding a touch of sweetness, balanced by the ever present (in cocktails at least) Angostura bitters.
Serving over an iceball means the cocktail remains chilled, but the melt rate of such a large piece of ice means theres minimal dilution, always a problem with some cocktails! Remaining chilled is vital to ensure the flavour of the port is maintained, its counter-intuitive, however theres no denying that tawny port tastes far better when chilled.
2 measures of Balvenie 12 Year Old Single Barrel (or if you have it, the 15yo Bourbon, is even better)
1/2 a measure of sweet vermouth
1/2 a measure of CHILLED tawny port (we use Warres Optima 10)
A dash of Angostura bitters
Add the ingredients to an ice filled glass, stir a few times and then strain into a tumbler with an iceball (or large icecubes) to serve.