Whisky Magazine – August 2019

62 Whisky Magazine | Issue 161

TASTE | Cocktails Talisker

WORDS

CHRISTOPHER COATES

W

hat do you feel

is unique about

Talisker cocktails?

Talisker makes

an ideal base for

mixing cocktails as it has the body

to stand up against mixers and other

ingredients but won’t overpower

the serve, while offering delicious

complexity. Talisker has many layers of

cereal notes, caramelised sugars, citrus

fruits, salt and pepper, and maritime

notes with a medium-dry, medium-

smoky finish. This means it balances

exceptionally well in mixed drinks and

can integrate well with other flavours

in cocktails. From sours and highballs

to Old Fashioneds and Negronis,

there are no limits when it comes to

experimenting with Talisker.

What is Wild Spirit all about?

Wild Spirit is a new term coined by

Talisker which is all about celebrating

cocktails that really pay homage and

showcase the great outdoors. We love

to encourage bartenders to experiment

and explore alternative methods

for championing outdoor flavours

and bringing them into the glass of

their customers so that guests can

experience these wild flavours in their

cocktails. By using wild flavours in

serves, bartenders can offer guests the

experience of being outdoors when at

the bar through the use of presentation

and local ingredients.

How can one utilise foraging, home

growing, seasonality and local

ingredients to enhance drinks?

Using local ingredients is a great way

to enhance cocktails. Locally sourced,

seasonal fruit would have not travelled

as far and therefore is generally riper

and has richer flavours, producing an

overall greater-quality cocktail. For

example, strawberries from a local

farmers market will have a lot more

flavour than something that has been

transported from far away. Foraging

for cocktails brings more excitement

around the drink and creates a real

story behind the serve. It means it

is local, fresh, in season and packed

full of flavour; bringing an element

of satisfaction from knowing you

are tasting and enjoying something

directly from your environment. It can

be a fantastic way to put a Wild Spirit

twist on a much-loved classic, too, by

enhancing it with foraged elements and

adding a rustic flavour. However, a note

of caution when it comes to foraging –

people must know that the ingredients

are edible and safe, and that they

have been taken from a location with

permission to pick.

You’re famous for coffee cocktails,

are any suited to Talisker?

I love to experiment with different

flavour combinations highlighting the

unique characteristic of Talisker. Coffee

and smoky whisky can be a tricky

combination. However, when balanced

correctly there are some interesting

flavours that can be produced.

Personally, my favourite is Talisker

Negroni – made using 25ml Italian

bitters, 25ml Talisker 10 Years Old,

25ml coffee-washed sweet vermouth

and garnished with fresh orange zest

and a piece of salted dark chocolate.

Follow Jason’s Wild Spirit journey on

Instagram at @drinks_geek.

WILD SPIRIT

We meet Talisker ambassador and World Class global finalist Jason

Clark to learn about the Wild Spirit cocktail techniques

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