Recently, during our annual company meeting, we took a break to dig into some cocktail experiments. I have been a little bit obsessed lately with two items in our portfolio because they blend so harmoniously with Scotch whisky: Do Ferreiro’s Licor de Hierbas de Galicia and César Florido’s Cream Sherry. The Cream Sherry is somewhat obvious, with the nuttiness of Oloroso and the rounded sweetness of Pedro Ximénez echo the barrel notes of any Sherry cask conditioned Scotch. The Licor de Hierbas has notes of chamomile, saffron, rosemary, and anise that add a lilting aromatic to Scotch whisky.
At home, I have enjoyed these drinks with a variety of Scotches, from value oriented blends to mid-range single malts. For the punch, any whisky that is Oloroso-forward works wonderfully. For my take on a Scotch Daisy, I like everything from peaty blends to smooth single malts depending on my mood.
¾ oz lemon juice
¾ oz Do Ferreiro Licor de Hierbas de Galicia
1 ½ oz Scotch whisky
2 dashes of Adam Elmegirab Spanish Bitters
Combine all ingredients in a cocktail shaker and shake vigorously until very cold. Double strain into a Collins glass over ice and top with soda water. Garnish with a twist of lemon zest.
DMS Holiday Punch
I used the classic punch ratio of 1 sour, 2 sweet, 3 strong, and 4 weak. This is what I will be drinking on Christmas morning.
1 part lemon juice
2 parts oleo-saccharum
2 parts Scotch whisky
1 part César Florido Cream Cruz del Mar
4 parts ruby or black tea
Combine all ingredients, stir, and warm gently in a pot, double boiler, or slow cooker. Grate a little bit of nutmeg on top before serving.
- Michael Peter
In the Press
From Wine Enthusiast
Michael Schachner writes about how "Spain-loving chefs and sommeliers are changing the eating and drinking scene in the United States with innovative dishes and wine-forward menus" in A New Age of Spanish Restaurants.
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