Inspired Mixology with Bushmills and Maestro Dobel
Sharp & Bushmills
With patio season fading in the rearview and the promise of cool weather ahead, don’t hang up your cocktail shaker just yet. The time for fruity, citrusy summer drinks may be ending, but there’s a whole world of enjoyment to be found in the richer, spicier concoctions of fall and winter. Get into the spirit of the season by making room on your bar for a bottle of Bushmills 10 Year Old single-malt whiskey and Maestro Dobel Diamante tequila, both of which lend themselves just as well to leisurely sipping as to mixing in a creative fall cocktail. For expert tasting notes, we consulted James Bailey, National Tequila Ambassador for Maestro Dobel, and Jared Boller, National Whiskey Ambassador for Bushmills.
Bushmills 10 Year Old Whiskey
Despite being the “youngest” bottle in their portfolio of single- malt Irish whiskies, this is Bushmills master blender Helen Mulholland’s favourite. Triple-distilled from 100 per cent malted barley and matured for 10 years in sherry and bourbon casks, it has honey, vanilla, and milk chocolate aromas that make it a perfect choice for cooler weather. “When I think of fall, I begin to think of sitting next to the campfire enjoying heartier meals and bolder, fuller-bodied flavours,” says Jared Boller, National Whiskey Ambassador for Bushmills. “Bushmills 10 Year Old is great in fall cocktails because of the ripe flavours that come from our barley.”
While some people like to enjoy their single-malt Bushmills neat, he says, and some like it with ice or a splash of water (all the better to open up those complex aromas), there’s no right or wrong way to enjoy Bushmills 10 Year Old. If Boller is behind the bar, however, chances are he’ll be mixing it in a tried-and-true cocktail. “Classic cocktails like a Manhattan or Old Fashioned are some of the best options for enjoying the Bushmills 10 Year Old,” he says.
Maestro Dobel Diamante Tequila
As the basis of the world’s original cristalino tequila, the agave used for this unique spirit is cultivated in volcanic soil from a single estate and blended with reposado, añejo, and extra añejo tequilas aged in first-use Balkan oak barrels. The tequila then goes through a proprietary filtration process, leaving it crystal clear with unparalleled smoothness. “Maestro Dobel Diamante is my go-to for fall cocktails,” says James Bailey, National Tequila Ambassador for Maestro Dobel. “As a multi-aged tequila, it has all the nuances of fall baking spices, caramel, and vanilla. And after the filtration, the fruit found in the tequila is less citrus-forward and more orchard fruit, like apples, pears, and quince, making it ideal for fall.”
Bailey suggests adding fresh rosemary to a Dobel Paloma to create something warming and comforting (but still pleasantly refreshing). If you’re feeling especially decadent, try combining it with champagne, lemon juice, and a splash of absinthe to create a Vino y Fino.
Cocktail: Vino y Fino
Glassware: Vintage Champagne coupe Tequila: Maestro Dobel Diamante
- 11⁄2 oz Maestro Dobel Diamante
- 1⁄2 oz White grape syrup
- 3⁄4 oz Lemon juice
- Dash: Absinthe
- Top: Champagne
- Garnish: grapes and lemon zest
Method: Pour all ingredients (except champagne) into a cocktail shaker with ice. Hard shake. Fine strain, top with a float of champagne and garnish with grapes and lemon zest.
Read more Sharp magazine approved cocktail recipes here.