The Bite Magazine - Spring/Summer 2022 - Issue 31

bitedrinks To make the cocktail, pour 50 ml of Dewar’s Japanese Smooth into a frozen highball glass with a shard of ice. Add 100 ml chilled Fever-Tree soda water but do not stir as the metal bar spoon squelches the bubbles. Squeeze the orange zest oils over the highball top, then place it on the glass. Similarly, Coconut Highball consists of 50 ml Caribbean Smooth, 20 ml lemon juice and coconut syrup, 100 ml soda water and garnishes of mint sprig and a lime wheel. Other delicious cocktails made with Dewar’s whiskies include Elderflower Highball with ingredients of 40 ml 15 Year Old whisky, 20 ml St-Germain® Elderflower Liqueur, 100 ml Fever-Tree soda and garnishes of a lemon twist and mint sprig, served in a chilled glass with cubed ice. Royal Nectar consists of 37.5 ml 25 Year Old, 20 ml Martini Bianco®, 10 ml white cacao, peach bitters and peach liqueur, and garnish of a lemon twist, served in a rocks glass with cubed ice. www.dewars.com Smooth Operator Images courtesy of Shift6 PR “The only thing you get in a hurry is trou- ble” - Tommy Dewar.