Here's some of our favourite cocktails to enjoy with friends and family. Delicious made with our award-winning smooth, sweet and waxy Virgin Oak whisky.
Deanston Cocktails
Classic Serves
The Deanston Old Fashioned
Recipe:
- 30ml Deanston Virgin Oak whisky
- Cube of brown sugar
- Dash of Angostura Bitters
- Splash of water
- Ice
- Orange twist to garnish
Method:
- Muddle the sugar and Angostura Bitters together in a glass with a splash of water
- Drop in some ice and the whisky and give it a good mix
- Add a squeeze of orange zest and twist to garnish
The Deanston Highball
Recipe:
- 50ml Deanston Virgin Oak whisky
- 100-150ml sparkling water
- Wedge of lemon
- Ice
Method:
- Fill a tall glass with plenty of ice and add in your whisky
- Top up with sparkling water and add a squeeze of lemon
- Give it a gentle stir
- Add a wedge of lemon to garnish
The Deanston Mint Julep
Recipe:
- 50ml Deanston Virgin Oak whisky
- Mint leaves (number depending on taste)
- Sugar
- Splash of water
- Ice
Method:
- Add a handful of mint leaves, sugar and a splash of water to a rocks glass and give it a good stir
- Next, add ice and the whisky
- Give it a good stir
- Top with crushed ice and a sprig of mint leaves
Some Team Favourites...
The Deanston Junglebird
Recipe:
- 50ml Deanston Virgin Oak
- 25ml Campari
- 15ml lime juice
- 100ml pineapple juice
- Ice, to serve
- 4 mint sprigs, to garnish (optional)
Method:
- Pour all the ingredients apart from the ice into a cocktail shaker.
- Shake for 1 min until well combined. Pour into a coupe glass – it should settle with a nice frothy top.
- Garnish with mint and lime twist.
The Blackberry Virgin Oak
Recipe:
- 50 ml Deanston Virgin Oak
- 25ml Blackberry Brandy (optional)
- 25ml Fresh Lemon Juice
- 15ml simple syrup
- 8 Blackberries
Method:
-
Muddle a 7 blackberries in the bottom of a cocktail shaker, then fill with ice.
- Add in the whisky, fresh lemon juice syrup and stir. Garnish with fresh blackberries and a lemon twist.
The Virgin Oak Sour
Recipe:
- 50 ml Deanston Virgin Oak
- 25 ml rhubarb-ginger cordial
- Teaspoon honey
- 25ml fresh-squeezed lemon juice
- 1 egg white
Method:
-
Add cocktail ingredients to a cocktail shaker with ice.
- Shake vigorously for 10 seconds to chill. Pour into a nick and nora glass. Garnish with rhubarb ribbon
The Virgin Oak Coke Float
Recipe:
- 50ml Deanston Virgin Oak
- 200ml Coca-Cola
- 1 Scoop Vanilla Ice Cream
- Sprinkles (optional)
Method:
- Add the whisky to the tall glass.
- Top up with Coca-Cola, leaving about 2 finger width at the top. This leaves space for the ice cream.
- Take a good scoop of vanilla ice cream and add it to the top.