Well, this was my latest drink discovery thanks to a Visiting Old Friend (cheers Hollin). Whisky and Green Ginger Wine, otherwise known as the Whisky Mac. Equal measures of both ingredients, served chilled on this occasion for sitting post dinner in the garden – though I understand that it makes a warming winter tipple at room temperature.



Now I don’t think that my Laphroaig was best put to use in this mixture and in fact I first tasted it made with Hollin’s Jameson Irish Whiskey – obviously a far cleaner, more malty flavour – but it is was the only whisky I had in the house so we just had to try it. With the Jameson, the ‘Mac was a good drink. The edge of the ginger working well with the smooth warmth of the whiskey to provide a multi faceted flavour. A real kick, fine balance at first, but probably saved from being over-sweet by the low serving temperature. So this time round (though it is undoubtedly single malt sacrilege), combining the Laphroaig with the Stone’s created a monster of a drink. ...Like whisky for grown up children, a ‘Mac turned up to 11. The distinctive, smoky, peaty tones of the Laphroaig are big and strong enough to fight through the sweetness of the green ginger and take away the sickly aftertaste. All that is left is that single malt fuzziness on the roof of the mouth. Happy, happy drink for happy people.

So this is what will be in my hip flask for the next wild boar hunt or mountain bike race. Just make sure it is someone else’s single malt collection…