Falling leaves, comforting spices and sweater weather are some of our favourite things about the Fall.
With Thanksgiving just around the corner, why not elevate a traditional feast with a bottle of Dewar’s 12 for a change? This double aged spirit has a caramel sweetness that appeals to a variety of palettes, no wonder they’ve earned more than 500 medals at competitions Internationally.
To go with our golden roasted turkey, we made these delicious caramelized onion and ricotta tarts, (we sautéed the onions in butter until they caramelized and deglazed with Dewar’s 12 to bring out the natural sweetness of the onions) topped with a cherry tomato. Not a fan of a savoury pie? The vanilla and honey notes of the world’s most awarded blended whisky also pairs well with the spices of a traditional pumpkin pie for an even more perfect way to celebrate Thanksgiving with family and friends!
For a pre-dinner sweet meets sour cocktail with earthy ginger, try Dewar’s penicillin (recipe below and pictured above):
1.5 parts DEWAR’S 12 Blended Scotch Whisky
.75 parts Lemon juice
.75 parts Honey syrup
3 slices fresh ginger
Candied ginger garnish
Method: Using a wooden muddler, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed.
Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled (about 20 seconds).
Strain into an ice-filled rocks glass (you may wish to double strain through a fine tea strainer to remove the small flecks of ginger), and spray the Islay Scotch over the top.
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