Cutty Sark Whisky creates 100th birthday cocktails

The iconic blended Scotch whisky Cutty Sark is celebrating 100 years of adventures with a new partnership that pays tribute to the legendary ship that inspired its name. 

Cutty Sark was named after the famous tea-clipper of the same name and a new range of cocktails has been created in collaboration with modern-day tea producers The Tea Leaf Company, to toast the whisky’s centenary and the Cutty Sark’s tea-trading past – just in time for National Tea Day on 21st April. 

Three delicious tea-infused recipes have been released, each a modern twist on a Cutty Sark classic, made by mixing this light, easy-drinking blended whisky with one of the Tea Leaf Company’s award-winning loose-leaf blends. 

James Collins, Marketing Manager of Cutty Sark said: ‘Cutty Sark was founded 100 years ago as an adventurous new type of whisky, taking inspiration from the endeavours of the Cutty Sark ship and its crew. 

‘Our new collaboration with The Tea Leaf Co. has been created with that same bold spirit, delving into our past but putting a modern spin on our classic cocktail serves. Cutty Sark is wonderfully smooth, mellow, and made to mix,  so these flavour-packed, easy-to-make cocktails are perfect for enjoying at home with friends.’ 

Get the kettle on, and give them a go!


CuTEA CLIPPER  An homage to the Cutty Sark’s maiden voyage where she returned from China with enough tea on board to make 200 million cups! The sweet, orchid-like flavour of the Tea Leaf Co’s NO: 07 TI KUAN YIN CHINESE OOLONG combined with the rich and warm notes of Cutty Sark Classic, makes this the perfect drink to unwind with at the end of a long day.
Ingredients:
50ml Cutty Sark Whisky
50ml brewed The Tea Leaf Co. Ti Kuan Yin Chinee Oolong
Soda Water
Lemon
Preparation:  Stew the tea leaves in a cup of hot water for 3 minutes, leave to cool. Add the whisky and tea to a highball glass filled with ice and stir to combine. Top with soda water and garnish with a lemon wheel. 


ORANGE OLD FASHIONED An elevated version of the classic Cutty cocktail using The Tea Leaf Co. NO: 05 BLOOD ORANGE INFUSION which is bright and tangy, and packs a bold, citrussy punch that’s as tart as it is sweet.
Ingredients:
50ml Cutty Sark Classic
10ml The Tea Leaf Co. Blood Orange Tea Syrup (see method)
2 dashes Angostura bitters
2 dashes orange bitters
1 orange peel to garnish 
Preparation:  Fill a mixing glass with ice and add the whisky, Blood Orange Tea syrup and bitters. Stir for 3 minutes. Fill a rocks glass with ice and strain the liquid into the ice-filled glass. Garnish with an orange peel, we like a sail! 
To make the syrup: Combine equal parts steeped Blood Orange tea and granulated sugar in a pan, and over heat stir until the sugar dissolves. Put in the fridge to chill. Keeps refrigerated for up to 1 month.

SMUGGLER’S SPICE Prohibition era bootlegger Bill McCoy imported Cutty Sark whisky to the people of America. In case of a raid, his speakeasy patrons would keep things hush hush by sipping their hooch out of dainty teacups.  100 years on, we’re serving up mugs of our Smugglers Spice cocktail featuring Tea Leaf Co’s SMUGGLERS SPICE INDIAN CHAI.
Ingredients:  50ml Cutty Sark Whisky
20ml fresh lemon juice
20ml Tea Leaf Co. Smugglers Spice Chai syrup 
Small spoon of honey
Ginger beer
½ a pear 
Preparation:  In one half of the cocktail shaker muddle the pear with honey and lemon. Add the whisky and ice and shake. Strain over fresh ice into a mug. Top with ginger beer and garnish with 2 pear slices.   To make the syrup: Combine equal parts steeped chai tea and granulated sugar in a pan, and over heat stir until the sugar dissolves. Put in the fridge to chill. Keeps refrigerated for up to 1 month.

#spiritofadventure

www.cutty-sark.com

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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