Whisky Sour


2 parts bourbon
1 part lemon juice
½ part sugar syrup
½ part egg white
Cubed ice
To garnish: 1 cherry and an orange slice

  1. Put ice and all of the ingredients into a shaker and shake hard for about 20 seconds to chill the liquid really well
  2. Strain the mix into a glass filled with ice and garnish with the cherry and orange slice

Duck Breast & Whisky Sauce


400g of duck breast
50ml of whisky
20g of butter
shallots, finely diced
120ml of brown chicken stock
75g of double cream
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
1 dash of lemon juice

  1. Place butter in a frying pan, add the shallots and sweat until soft.
  2. Add the whisky, reduce until almost dry then add the chicken stock and reduce again by half
  3. Then add the double cream and reduce the sauce until it thickens slightly to the right consistency. Set aside
  4. Preheat oven to 200°C. Add salt and pepper to your duck breast then cook it first in a  pan, skin side down with no oil. Cook until the fat comes out then turn the duck breast over and cook on the other side. Transfer the duck breasts onto a hot tray and cook in the oven, skin side down, for 6-8 minutes. Leave to rest
  5. Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice

Whisky & Honey Mousse


4 large eggs
1 tbsp of honey, heaped (preferably Scottish heather honey)
140ml of whisky, nothing too peaty
400ml of double cream
4 gelatine leaves, soaked in cold water

  1. Place the eggs, honey and 100ml of the whisky in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisk until the mixture is pale and mousse-y. Leave to cool
  2. Whisk the cream until stiff and then whisk in the rest of the whisky and then fold the cream into the egg and honey mixture
  3. Squeeze any excess water out of the gelatine and dissolve in a splash of hot water from a recently boiled kettle before stirring it through your mousse
  4. Divide the mixture between dessert glasses and pop them in the fridge to set for at least 3 hours. Garnish with raspberries.