Free Glasses Send us your cocktail suggestions - we will send contributors of our favourite recipes a pair of our elegant Loch Fyne Liqueur glasses. SEND US YOUR COCKTAIL SUGGESTIONS HERE
	SUGGESTIONS: LOCH FYNE COOLER At the beginning of this year we held a cocktail party at the Scotch Whisky Heritage Centre in Edinburgh to select the favourite mix created by cocktail maker Neil Berrie, pictured in action above. The clear favourite has been christened a Loch Fyne Cooler (although not technically a cooler—but who cares?) A simple mix of liqueur and Kahlúa coffee liqueur, the important part is to get the preparation right: Polish your favourite rocks glass. Ice! (Not yet—but check there’s enough). With a veg peeler, produce two thin wide zests of orange peel (no pith). Take a Manhattan mixer and add 35ml of Kahlúa to 50ml Loch Fyne Liqueur. Shake vigorously. Fill your rocks glass with fresh ice and add your shaken mix. Rub the edge of the glass with the oil from the skin of one of your prepared zests and twist the other zest to garnish your creation. Enjoy your summer cocktail. Try with an equal quantity of cream for an exceptional cream cocktail. Neil Berrie - Cocktail Maker A BUSTY NAIL 50:50 mix of Loch Fyne Liqueur with 10yo Laphroaig single malt. A peaty liqueur with a long-long aftertaste which prompted Robin Shields, Distillery Manager of Laphroaig (above), to exclaim, "That's wonderful!". Or as one fan has tried: "As Busty nail [above] but with CASK STRENGTH Laphroaig!!!!!!! Boy does the finish go ON!! Good one Loch Fyne!!!" G. Franks North Yorkshire. A LUSTY NAIL A mix of Loch Fyne Liqueur with a good quality (12yo for example) blended Scotch. Reduces the sweetness of the Liqueur without affecting its taste profile. WITH TONIC Mix as you would a large gin and tonic, with ice and tiny squeeze of a lime wedge, enhances the orange and coconut notes. Neil Berrie - Cocktail Maker WITH FRUIT JUICES Try Cranberry juice, or FRESH apple juice (try Coppella) or pink grapefruit juice, another favourite from our cocktail party these juices balance and dry the sweetness of the Loch Fyne Liqueur. Combinations of these juices in equal parts are also good ( 2 Cranberry and 1 Apple, 1 Grapefruit and 1 Cranberry) they give good length and with the all important flavour of Loch Fyne Liqueur ever present. A SIMPLY FYNE Fill a tall glass with cubed ice Add 50ml Loch Fyne Liqueur a squeeze of fresh lime segment fill 3/4 full with 1 part fresh apple and 2 parts cranberry juice and stir vigorously top with ginger ale A FYNE BREEZE In cocktail shaker add 6 fresh raspberries 8 fresh blueberries 4 fresh blackberries fill with ice 50ml Loch Fyne Liqueur 15ml blended Scotch whisky A dash of Frangelico Hazelnut Liqueur (or a dash of Chambord Raspberry Liqueur OR Creme de Mure). Shake like a maniac to break down the fruit for about 30 seconds Double strain into tall glass filled with fresh ice Top with ginger ale Garnish with 2/3 fresh berries Neil Berrie - Cocktail Maker A BLOODY SLEIGH-RIDE - Perfect for Christmas 25ml Loch Fyne Liqueur 25ml Port 25ml Dry Sherry 2 drops of Angostura Bitters Shake with lots of ice Double strain Serve either straight up in a Martini glass or on the rocks Garnish with an orange twist 'One of my favourites' - Neil Berrie - Cocktail Maker MARTINI STYLE Fill a Boston shaker tin with ice Rinse the ice with elderflower cordial and a squeeze of lime (as you would a classic Martini with vermouth, but make sure you leave a tiny residue) depending on whether you like it sweet, dry or perfect add; DRY 50ml of good gin (recommend Plymouth, Tanquery or Hendricks) 25ml Loch Fyne Liqueur SWEET 25ml of good gin 50ml Loch Fyne Liqueur PERFECT 1 part gin 1 part Loch Fyne Liqueur Stir gently for 30 seconds Double strain into a chilled Martini glass Neil Berrie - Cocktail Maker IN COFFEE The Loch Fyne Liqueur gives a wonderful honey flavour! IN TEA I have two suggestions how to drink the Liqueur. The first is 50:50 with Longmorn 15yo. It give a real nice, buttery taste which lasts for a long time. I enjoyed it with a nice kop of honey thee too. Just let the thee warm your mouth, and then take a zip of the liqueur. It just melts on your tongue and sets free all the nice flavours. E.P.W Ede - The Netherlands [I am sorry, I should have written Cup instead of Kop. And Tea instead of Thee.] TWO RECIPES FROM CHEF TOM KERRIDGE DARK CHOCOLATE AND LOCH FYNE WHISKY LIQUEUR MOUSSE 12oz 70% dark chocolate 6tbs Loch Fyne Liqueur 10 egg whites 4oz castor sugar 4 egg yolks 5fl oz double cream (whipped ‘til hold) Melt the chocolate and whisky together in a bowl over hot water Whisk the egg whites and castor sugar together to make a meringue Fold the yolks into the chocolate whilst it is warm When it is cool whisk in 1/3 of the meringue into the melted chocolate and then fold in the rest Fold in the whipped double cream Pour into moulds. Maybe coffee cups Leave to set in the fridge and serve with home made biscuits LOCH FYNE LIQUEUR TRUFFLES 500gm double cream 1kg 70% dark chocolate 200gm Loch Fyne Liqueur Cut the chocolate into small pieces Boil the double cream and pour onto the chocolate Mix in the liqueur Leave in a container to set in the fridge Ball the mixture with a large Parisien scoop Roll in cocoa powder and serve with coffee SEND US YOUR COCKTAIL SUGGESTIONS HERE