Posted by: Liveinstyle on November 20, 2015
Johnnie Walker Gold Label Reserve hosted an exclusively curated cocktail tasting session with world-renowned culinary maestro and winner of the Best Restaurant in Asia title, Chef Gaggan Anand, along with Diageo-USL Reserve Brand Ambassador Nicholas Ord on Thursday, October 1, at Four Seasons Hotel, Mumbai. Inspired by the luxurious and indulgent Johnnie Walker Gold Label Reserve, guests embarked on a bespoke experience with the two experts; as they deconstructed blend flavours to create signature cocktails. Johnnie Walker Gold Label Reserve is the Celebration Blend which promises to enhance any festive and special occasion.
Nicolas Ord created the signature ‘Walkin’ the Spice Route’ cocktail for the guests present, describing its inspiration and ingredients. An East meets West fusion of lemon citrus and curry leaves, shaken with Johnnie Walker Gold Label Reserve and Talisker Scotch Whisky, this drink had a rush of Indian garam masala spices and a hint of anise to lift the soft, seaside salt and smoke.
Elaborating on his passion for progressive Indian cuisine, Chef Gaggan Anand presented his rendition of ‘Gaggan Old Fashioned’. Gaggan curated his signature cocktail and discussed the ingredients and flavour notes with guests, as he whipped up the drink. Infused with flavours of red pepper, macerated with Johnnie Walker Gold Label Reserve for two to three days, the drink was completed with an element of smoked cedar wood chips. Gaggan served the drink with a special Paan Sushi, which perfectly complemented the cocktail.
The flavour trail concluded with both experts beautifully capturing the essence of Johnnie Walker Gold Label Reserve’s unmatched perfection.
Gaggan Old Fashioned – Gaggan Anand, Celebrity Chef
Cook the red pepper in the tandoor. When cooked, clean the skin and macerate in a bottle with Johnnie Walker Gold Label Reserve for around 2 or 3 days.
Prepare the cocktail in a mixing glass. Add 7 cl. of the red pepper mixture, 2 cl. simple syrup, 2 drops of chocolate bitters and mix.
Serve in on-the-rocks glass with a Japanese ice ball.
Add an orange twist and finally smoke the cocktail with Cedar wood chips.
Walkin’ the Spice Route – Nicholas Ord, USL- Diageo, Reserve Brand Ambassador
Shake hard with ice, then discard ice and shake a second time to emulsify and create foam froth.
Strain over cubed ice and top with crushed ice before arranging garnish and sip-straw.
Garnish with a cinnamon stick, curry leaves and a star anise, with a light dust of red chilli flakes in icing sugar.
Serve in an old fashioned glass.
*Garam Masala Spiced Syrup
Heat and simmer for 7 minutes.
Fine strain, through cheesecloth or jelly bag.
About Chef Gaggan Anand
Gaggan restaurant was established 5 years back in an old villa on Langsuan Road in Bangkok. Gaggan has been a chef for the last 19 years and moved to Bangkok around 8 years back. His rebellious way of presenting food and choosing food with his own vision got Indian food on to the fine dining map of the world. This made his restaurant attain the No. 1 position on Asia’s 50 best and No. 10 position on World’s 50 Best 2015. Now everyone sees Indian food in new light and with a new surprise factor. The taste and texture of his food and journey of experiencing different flavors makes the dining experience special.
About Johnnie Walker Gold Label Reserve
Johnnie Walker Gold Label Reserve is the Celebration Blend, a personal creation of Master Blender Jim Beveridge for very special nights out with very special friends. Handpicked from specially chosen casks from select parts of his unrivalled reserves, Johnnie Walker Gold Label Reserve is skillfully blended to create a bold confident blend, which is in every bit as luxurious and indulgent as its name suggests. Included in the blend is the Clynelish Single Malt, whose distillery was fed with water from hills where gold was once discovered. Luxurious, creamy and honeyed, it is a wonderful tribute to the harmonious partnership of Speyside and Highland Whiskies, with just a hint of smouldering embers from the West Coast.
It has won several major awards, including four Le Monde Selection Grand Golds and four Double Golds at the San Francisco World Spirits Competition.