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Cook the Book: Wine Bar Food
Blinis with a hint of lumpfish (fake) caviar give any champagne a super-decadent touch. On less formal occasions, I like a glass of Brut with those cheesy Goldfish crackers. Classy! (not)
Put Down the Scotch and Step Away from the Shaker
To be frank, Glenfiddich is haufin, and is probably improved by blending with anything short of burnt tyres.
But add anything other than room-temperature soft water to my dram of Highland Park and I'll see you outside, Jimmy.
(Whisky purity aside, if you really must make a "Scotch"-based cocktail, bear in mind that every distillery produces a unique nose, and the age/era of each batch within a distillery will differ greatly. That is, after all, the beauty of the single malts.)
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I like to start whisky novices on Lowland malts. They are less peaty and often have floral or fruity high notes, almost like a delicate Roussane-based wine. If you can get your hands on a Rosebank (sadly no longer in production), you'd be surprised at how "fresh" and apple-like single malts can be. The Auchentoshan comes a close second with hints of lemon.
@ElvisChimney That's not strictly true about Islay malts scaring off first-timers. A couple of Spanish lasses of my acquaintence really took to having a dram of Lagavulin of an evening after their first sip. And the Bruichladdich is often forgotten as the uncharacteristic Islay malt with hints citrus and honey.
@courtguerra You're not far off on the imagery of Caol Ila. The distillery is perched right on the edge of a cliff and is a gorgeous, if really windy, spot for a wee beach picnic.