Steel skyscrapers, elevators and supersonic jets are so ‘has been’ - anybody hip knows the future is lame, man. The key to being on the cutting-edge in today’s world is to go to the past for inspiration. Back to when alcohol was called spirits because people felt so good drinking booze, they thought their booze induced grin was a sign of demonic possession.
Dewar’s Whiskey has uniquely been on the forefront of the whisky market for over a hundred years. Founded in 1846, the company knows classic whiskey because they were there before whiskey was old enough to be referred to as ‘classic.’
While Dewar's is historically mature, the brand stays relevant by tracking the pulse of consumer desires. Andy Gemmell, Dewar’s Global Ambassador comments, “I’ve seen a real rise in demand for unfussy cocktails that combine classic ingredients with a retro feel. We’ve created three vintage-inspired recipes that bring a taste of the past into the modern era.”
So break out your old timey top hat, plump cigar and tuck your pocket watch away, ye’ are about to get drunk like ye’ forefathers did, only ye’ don’t have to worry about contracting Scurvy from drinking like a sailor on this drunkard ship.
Athol Brose No. 1
Renowned as a true Scottish heritage cocktail thought to date back to 1475, this recipe is traditionally served with Haggis. What Haggis is, I am not quite sure. You are on the internet, go Google it. To make the original recipe even more uncertain and disgusting it also incorporated oatmeal into the recipe – making the consistency kind of like Boba, but with chunky oatmeal chunks floating around in it. Yummy!
Thank the booze gods that the people at Dewar’s Whiskey updated the Athol Brose No. 1, making it a chic and pleasurable variation that we all can enjoy.
This version calls for whiskey combined with honey and cream to create a smooth, clean cocktail that compliments the full, round flavor of the whiskey.
Dewar’s White Label, Scottish heather honey, cream
Method: While the original recipe was served warm to keep the cold at bay on wintry nights, this recipe is brought up to date by shaking the ingredients and straining it over ice.
Editor’s note: I felt guilty about making you Google the definition of Haggis, so I Googled it for you. Apparently Haggis is more disgusting than oatmeal chunks floating in your whiskey. Wikipedia defines it as, “Haggis is a kind of savory pudding containing sheep’s pluck (heart, liver and lungs) minced with onion, oatmeal, suet, spices, and salt, and then encased in the animal’s stomach.
Only in Scotland. Hence a better reason to drink the updated version. No oatmeal chunks, no animal gizzards, no hassle.
Mint Julep IV
The Mint Julep is as old as your Grandma’s diaphragm, however much more savory.
This variation is made even more refreshing by the addition of citrus juices!
While the party-happy Cubans were the first to make the Mint Julep using rum, this recipe replaces rum with whiskey. The booze switcheroo gives the drink, like your newly widowed grandma’s love life, a whole new lease on life.
50ml Dewar’s White Label, 10 ml freshly pressed pineapple juice, 20ml lime juice, 10 ml homemade grenadine, 8 mint sprigs
Method: combine ingredients and churn over crushed ice. Serve in a traditional tin cup to enjoy a refreshing twist on this classic recipe. Nothing says fancy money-bags like drinking out of a tin cup like an Oregon Trail settler.
Black Tea Punch
This recipe dates back to before cocktails existed, when punch was the mixed drink of choice. All the people that originally drank this drink are dead now. Contemplate your own mortality as you chug this updated version of the concoction - it should drive you to gulp down pool sized quantities of this spirit juice. I wonder if those spirits are drinking this spirit somewhere in space?
Also, get fancy with it, this drink was traditionally served in a large ornate punch bowl with tea and spices to flavor the spirit.
300ml Dewar’s White Label, 300ml strong brewed black tea, 300ml freshly squeezed Orange juice, 100ml fresh lemon, 200ml raspberry syrup, 1/2 pineapple shredded, 6 bar spoon of sugar, 500ml sparkling water
Method: Add ingredients to the punch bowl over large ice cubes and slowly stir to create a deliciously unusual cocktail.
So for those of you who are too poor to afford a time traveling machine – you poor, poverty stricken souls, another thing you cannot buy with a welfare check– go ahead and drink yourself back in time.
However, do not get too carried away with this antique trend, not everything is edible. The last thing your pathetic bank account needs is a bill from the emergency room, for removing century old splinters from your mouth. Cheers!