50ml Irish or lowland Scottish whisky (Red Breast 12yr or Auchentoshan 12yr)
10ml Addmore Elderflower & Pear Syrup
2 dashes Regans Orange bitters (if you can’t find Regans then steep toasted cardamom in orange bitters overnight)
5ml peated whisky (Thomson Manuka Smoked or Laphroaig 10yr)
COOPERS UNION WITH PANFRIED SALMON WITH ROMESCO & LEMONY HERB & NUT SALAD
The strength of the whisky cuts through the oil in the salmon dish and the nuttiness of the whisky pairs with the romesco. Cardamom and salmon love each other and the pepperiness of the whisky will finish a dream.
Spring is a great time for a Coopers Union, a classic cocktail that is a little different. Similar to an Old Fashioned, this is a blend of smooth, bright whisky (such as a lowland Scottish or aged Irish), elderflower and orange and cardamom bitters. The clever twist is that you rinse the glass with a peaty, smoky bold whisky: your brain thinks it is in for a big, bold bomb of a cocktail, but you are actually greeted by a very pleasant, light concoction.
Fill a spouted vessel with ice straight from the freezer and add all the ingredients except the peated whisky and the lemon peel.
Stir for around 1 minute until the drink is cold and has around 25% dilution.
Pour into a short glass, rinsed with the peated whisky.
Twist a lemon peel over the glass to express oils (with the outer peel facing the glass), then use to garnish.
Food recipes, food styling & photography Sarah Tuck; cocktail recipes and cocktail styling Peter Lowry & Laura Walker; cocktail photography Nicola Edmonds