PURE FLAVOUR

 

Cask Strength Release No. 1 is the newest member of our core range. Bottled at 63.3% to capture the essential DNA of Highland Park – this is our whisky in its purest form.

Our Master Whisky Maker, Gordon Motion, created Cask Strength Release No. 1 to encourage Highland Park fans to experiment with flavour by adding different amounts of water and ice to create your own perfect serve. (Explore Cask Strength’s flavour profile and watch Gordon’s video, Our whisky, your way.) Meanwhile, our friends @the_cocktail_bible discovered that this whisky’s exceptional depth and distinctive flavour profile make it the magic ingredient in a variety of amazing cocktails. We’ve included three of our favourites for you to try at home. Let us know how you get on by tagging @HighlandParkOfficial in your Instagram pics!

Highland Sour Fig

(a play on a classic Whisky Sour)

 

INGREDIENTS

50ml Highland Park Cask Strength Release No. 1

25ml Fresh lemon juice

15ml Honey syrup

2 dashes Bob’s Abbott Bitters

Whole fresh fig (muddled)

Egg white

Fresh fig garnish

 

METHOD

1. Cut the fig into 8 pieces, add to your cocktail shaker and muddle well.
2. Pour in the whisky, lemon juice, honey syrup, bitters and egg white.
3. Add one ice cube and shake to combine the cocktail ingredients and whip the egg.
4. Now fill your shaker with ice and shake again to chill.
5. Double strain into a cocktail glass, garnish with half a fresh fig and enjoy!

 

Flaming Highland Orange

(Served hot)

 

INGREDIENTS

50ml Highland Park Cask Strength Release No. 1

25ml Grand Marnier

1 barspoon Soft brown sugar

2 dashes Bob's Orange & Mandarin Bitters

Orange peel

Dark chocolate orange garnish

 

METHOD

1. Add the barspoon of soft brown sugar to a brandy glass and pour in the whisky, Grand Marnier and bitters.
2. Place this brandy glass on top of another one and light the liquid.
3. Use a barspoon to stir until the sugar has dissolved.
4. Squeeze the orange peel to release its oils into the cocktail.
5. Place the top glass on a flat surface and cover with the bottom glass to extinguish.
6. Garnish with dark chocolate orange and enjoy!

 

Spiced Scotch Boulevardier

 

INGREDIENTS

40ml Highland Park Cask Strength Release No. 1

25ml Campari

25ml Antica Formula Carpano Vermouth

2 dashes Bob’s Orange & Mandarin Bitters

2 dashes Dashfire Spiced  Apple Bitters

Dehydrated miniature pumpkin and mandarin garnish

 

METHOD

1. Add all of the ingredients except the garnish to a mixing glass filled with ice and stir for 30 seconds.
2. Strain into a rocks glass filled with ice.
3. Garnish with the dehydrated mandarin and pumpkin and enjoy!