Recipe to beat the winter chill

For any man seeking to overcome the winter chill, few things beat sipping on a whisky in front of blazing fire. So, here’s a winter whisky sour recipe as styled by Matakana’s Vintry bar manager, Justin Fokkema. Justin makes a syrup to use in place of sugar to counteract the sour taste, but this is optional for the home barman.

Whisky sours with cinnamon and mulled syrup

The syrup:

Put 500g of brown sugar in a saucepan on the stove with 500mls of water. Add two peeled and dried apples, two cinnamon sticks, three pieces of star anise and a pinch of cloves. Let it simmer until the sugar dissolves and the apples are soft. Allow to cool, then press the apples to release the juice. Fine strain through a coffee filter for a clear syrup. To preserve it for longer, put a little bourbon in.

The sour:

Since the flavour will be masked, choose a blended whisky rather than a single malt.

Justin uses Teeling Irish Whiskey which is finished in a rum cask and adds to the palate of winter flavours. Put 50mls of whisky into a cocktail shaker with 25mls of lemon juice and two dashes of Angostura bitters. Add 10mls of syrup or sugar to taste.

Crack an egg and add the white to the shaker and then dry shake without ice. Add ice and shake again thoroughly until frothy. Put ice into a glass, preferably one single large cube. Moulds for these can purchased at homeware stores. Pour shaken mixture into the glass through a tea strainer. Use a knife to smooth off any surplus foamy head. Dust the top with cinnamon powder. Place a dried orange slice on top and enjoy.