This pairing showcases that older blends can still be mixed with complex flavours, yet remain classic in style.
The poached pear overtones are paired with the flavours of an Old Fashioned Cocktail, adding further depth – the cinnamon and cardamom spice of the Angostura, paired with the spiced orange bitters, harmonises with rich vanillins and honey found in the whisky
50ml Ballantine’s 23 Year Old
150ml Angostura Bitters
150ml Orange Bitters
100ml Simple Syrup
Ice Garnish: Orange Twist
Cut long, thin orange twists. Express as much oil out of the peel as possible in order to minimise contamination of the ice.
Twist into curls and freeze the twists into shape, before placing them into ice moulds.
Create a flavoured liquid by combining the bitters and simple syrup to water.
Place the cubes in the liquid or pour the liquid over the cubes to submerge and place back in the freezer for 24 hours.
Place a single ice cube in a tumbler glass and add 50ml of Ballantine’s 23 Year Old.
Take your time to sip and savour. As the ice melts, it will accentuate the wonderful flavours of the whisky.