INDEPENDENT WHISKY CURATED
Spice King is a small batch, hand-crafted Scotch whisky expression, intriguing and beautifully complex with spice and subtle smoke, maritime and citrus notes.
WEMYSS MALTS
SPICE KING
Spice King is a small batch, hand-crafted Scotch whisky expression, intriguing and beautifully complex with spice and subtle smoke, maritime and citrus notes.
On the nose, rich with spiced orange and lively blossom. On the palate, deep ginger syrup with a blast of salty sea spray, pepper and aromatic spice. The finish lingers with warm smoke and tingling black pepper.
Enjoy Spice King neat, on the rocks, served bold and refreshing in a Highball with ginger ale and zesty orange wedge garnish, in a beautifully complex Old Fashioned or an enticing new take on a Sazerac.
NY SOUR
Shake all ingredients (apart from the red wine) well with Ice. Double strain into a coupe glass. Float the red wine into the glass over the back of a bar spoon.
60 ML WEMYSS MALTS SPICE KING
25 ML LEMON JUICE
20 ML SUGAR SYRUP
1 EGG WHITE
FLOAT OF CLARET
BOULEVARDIER
Pour all ingredients into a mixing glass and stir well over good quality ice. Strain into a rocks glass filled with a large ice cube. Garnish with a wedge of orange.
30 ML WEMYSS MALTS SPICE KING
30 ML BITTER FUSETTI
30 ML 9diDANTE INFERNO ROSSO VERMOUTH
ORANGE WEDGE TO GARNISH
SAZERAC
In a mixing glass or shaker, add the sugar cube or one teaspoon of sugar to the whisky. Stir until the sugar is dissolved. Add the bitters and ice and stir for around one minute.
Add a dash of Absinthe to a chilled rocks glass and rinse it around the sides, discarding any excess liquid.
Pour into a cocktail glass and garnish with a twist of lemon.
50 ML WEMYSS MALTS SPICE KING
BAR SPOON ABSINTHE
3 DASHES PEYCHAUD’S BITTERS
2 DASHES ANGOSTURA BITTERS
SUGAR CUBE
LEMON TWIST TO GARNISH
SPICE & GINGER
Pour Spice King into an ice-filled highball glass. Top up with ginger ale and garnish with an orange wedge.
50 ML WEMYSS MALTS SPICE KING
150 ML GINGER ALE
ORANGE WEDGE TO GARNISH
HOT TODDY
Brew the black tea and keep warm. In a heatproof cup or glass, mix the whisky, honey and citrus juices.
Top up with the tea and stir well until the honey has dissolved.
Squeeze the orange zest over the top of the drink to release the oils, and drop into the drink before serving.
50 ML WEMYSS MALTS SPICE KING
150 ML BLACK OR ROOIBOS TEA
20 ML HONEY
15 ML LEMON JUICE
15 ML ORANGE JUICE
ORANGE ZEST