Following the overwhelming response to Oaksmith Gold and Oaksmith International in Maharashtra and Telangana, both variants of Beam Suntory India’s first blended IMFL whiskey are now available in West Bengal.
The blend includes aged Scotch malts with aged Kentucky straight Bourbon from the US, through world class Japanese craftsmanship. This unique blend has been created by Shinji Fukuyo (read his interview in Brews&Spirits of Dec-Jan 2020) master blender of the award-winning Japanese whiskies, Yamazaki and Hibiki.
Oaksmith Gold is priced at Rs. 1,240 and Oaksmith International at Rs. 740 (for 750-ml bottle) in the state of West Bengal.
With the festive season approaching, Beam Suntory is sharing a collection of the finest Oaksmith cocktails inspired by the culture and flavours of Kolkata and favourite spots in the ‘City of Joy’.
Fairlie Place Collins
One part Fairlie Place’s old-world charm, two parts finest Japanese craftsmanship.
Ingredients:
Oaksmith Gold 50ml
Gondhoraj lemon juice 20ml
Moori (puffed rice) and Sada Til (white sesame) syrup 30ml
Soda & ice
Method:
Build the drink over ice in a tall glass
Garnish with a ‘Til Naru’ on the side
Make Moori and Sada Til syrup
Cook 100gm of toasted white sesame and puffed rice in 500ml water and 500gm sugar
Simmer for 20 minutes
Serve in a tall Collins glass
Mallik Ghat Sour
Inspired by the aromatic nooks and crannies of Mallik Ghat flower market.
Ingredients:
Oaksmith Gold 50ml
Gondhoraj lemon juice 20ml
Parijat syrup 25ml
(Jasmine syrup, Momin and other flavours available)
Egg white half
Angostura bitters
Ice
Gondhoraj lemon peel for garnish
Method:
Shake all ingredients till frothy
Pour into a Coupe (without ice) or Old Fashioned glass with one cube of ice.
Adda No. 36
Inspired by a special route of the city’s legendary tram, transport yourself to the (g)olden ages of Calcutta through its rustic flavours.
Ingredients:
Oaksmith Gold 50ml
Nolen Gur 1 barspoon
Angostura bitters 2 dashes
Hatkora citrus peel for garnish
Ice
Method:
Add the Nolen Gur and bitters to a glass, stir till the gur dissolves
Add ice and Oaksmith, stir well for at least a minute
Serve in an Old Fashioned glass
Garnish with Hatkora citrus peel.
