Kiss the Skye

I don't normally give much thought to my source(s) of inspiration for producing a new cocktail post every week. I simply focus on my intention: spreading good cheer, one great drink at a time.

Discovering or inventing a new concoction is the easy part. Deciding which piece of my quirky process to share with you - now that's not always so easy.

I can share the fact that I cannot get a certain lyric from this famous Hendrix track out of my head - despite the fact that THAT sky and this one have nothing in common. Skye here is a clever nod to a slammin' single-malt scotch - apparently the ONLY one produced on the Isle of Skye.

Or I can share this curious observation. After experimenting with this technique I learned from IMBIBE Magazine, suddenly I'm noticing bartenders all over town "spanking their sage". 

But perhaps it's best I get back to my "intention" and spare you the details of my "process".

Kiss the Skye

Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London.

  • 3 medium sage leaves
  • 1 1/2 ounces Talisker 10-year-old scotch
  • 2 ounces Lillet Blanc

Instructions: Slap the sage and throw it into a mixing glass. Add ice, the scotch and the Lillet Blanc. Stir for around 20 seconds, and strain into a chilled cocktail glass.

Variation: Should you desire a hot drink, drop the sage leaves into a microwaveable mug containing a couple of ounces of very hot water. Stir for 20 seconds, add the scotch and Lillet, and pop it into the microwave for about 30 seconds. Be careful: Heating liquids makes them hot. Consider yourself warned.

'Scuse me, while I kiss the sky...