Recipe:

• 30ml Deanston Virgin Oak or Kentucky Cask Finish Whisky
• Cube of brown sugar
• Dash of Angostura Bitters
• Splash of water
• Ice
• Orange twist to garnish

Method:

1. Muddle the sugar and Angostura Bitters together in a glass with a splash of water
2. Drop in some ice and the whisky and give it a good mix
3. Add a squeeze of orange zest and twist to garnish

Recipe:  

• 50ml Deanston Virgin Oak
• 25ml Campari
• 15ml lime juice
• 100ml pineapple juice
• Ice, to serve
• 4 mint sprigs, to garnish (optional) 

Method:  

1. Pour all the ingredients apart from the ice into a cocktail shaker.
2. Shake for 1 min until well combined. Pour into a coupe glass – it should settle with a nice frothy top.
3. Garnish with mint and lime twist. 

Recipe:  

• 50 ml Deanston Virgin Oak
• 25ml Blackberry Brandy (optional)
• 25ml Fresh Lemon Juice
• 15ml simple syrup
• 8 Blackberries

 
Method:  

1. Muddle a 7 blackberries in the bottom of a cocktail shaker, then fill with ice.  
   
2. Add in the whisky, fresh lemon juice syrup and stir. Garnish with fresh blackberries and a lemon twist.  

Recipe:  

• 50 ml Deanston Virgin Oak
• 25 ml rhubarb-ginger cordial
• Teaspoon honey
• 25ml fresh-squeezed lemon juice
• 1 egg white 

Method:  

1. Add cocktail ingredients to a cocktail shaker with ice.  
   
   
2. Shake vigorously for 10 seconds to chill. Pour into a nick and nora glass. Garnish with rhubarb ribbon 

Recipe:  

• 50ml Deanston Virgin Oak
• 200ml Coca-Cola
• 1 Scoop Vanilla Ice Cream
• Sprinkles (optional) 

Method:  

1. Add the whisky to the tall glass.  
2. Top up with Coca-Cola, leaving about 2 finger width at the top. This leaves space for the ice cream.  
3. Take a good scoop of vanilla ice cream and add it to the top.