Five Wintry Cocktails from the Mixology Mavens at Tomatin Distillery

Alcohol has been with us since some serendipitous Neolithic first noticed the mind-bending affects of fermented berries. No wonder it’s ingrained in our culture. But for many, the annual ritual of a booze-free month is essential in order to recalibrate one’s relationship with alcohol. Has your Dry January been worth it? Ponder the question over these delicious concoctions.


A hybrid Scottish-Japanese cocktail sees the humble whisky mac serve combined with the elegant and stylish Mizuwari

  • 50ml/2oz Whisky
  • 37.5ml/1.5oz Plum wine
  • Still mineral water

Fill half a large chilled Highball glass with cubed ice and then add whisky. Stir several times before adding the further ingredients with more ice, and stir once again. Garnish with a slice of fresh ginger. For a zingy alternative swap the plum for ginger wine.


Whisky with cherry syrup & black pepper makes for a sumptuous take on the classic whisky sour

  • 50 ml / 2 oz Whisky
  • 50 ml / 2 oz Lemon Juice
  • 25 ml / 1 oz Cherry Syrup
  • ¼ tsp Ground Black Pepper
  • 1 Egg White

Add all ingredients to a shaker and shake hard. Strain into an ice-filled old fashioned glass and garnish with black cherries and black peppercorns.



Alt-Na-Frith (meaning free burn) is Tomatin’s perfect source for soft highland water that bodes well for this nicely rounded highball serve.

  • 37.5ml/1.5oz Whisky
  • 12.5ml/.5oz Sweet vermouth
  • Dash Angostura bitters
  • Ginger ale

In a Highball glass, fill with ice and add each ingredient. Stir to combine and garnish with a lemon slice & fresh thyme.



A whisky with citrusy tropical notes lends well in this punch style cocktail

  • 50ml/2oz Whisky
  • 25ml/1oz Elderflower liqueur
  • 25ml/1oz Lemon juice
  • 50ml/2oz Pineapple juice
  • Dash Angostura bitters

Add all ingredients to a shaker and shake hard. Strain into an ice-filled Old Fashioned glass and garnish with a dehydrated orange wheel & pineapple leaves.


 A bold statement drink with luxurious coffee and nutty walnut flavours providing an intensely rich old fashioned sipper.

  • 50ml/2oz Whisky
  • Brown sugar cube
  • Orange twist
  • Dash black walnut bitters
  • 3ml/.1oz Coffee extract

Squeeze an orange twist inside an Old Fashioned glass to release the oils. Place a sugar cube in the base of the glass with a dash of whisky and Black Walnut bitters. Break the sugar cube down and add a single measure of whisky followed by several ice cubes. Stir around 25 times before adding the final measure of whisky with more ice. Stir another 25 times or until the sugar granules have dissolved and the drink is sufficiently chilled.