Yellow Submarine Serves
To mark the return of Yellow Submarine, we've built a trio of cocktails that take its Islay character in three different directions.
Each serve keeps the whisky in clear view, with just enough lift, salt, sweetness or bitterness to pull something new from the glass.
Choose your bearing: dark and stirred, bright and sparkling, or savoury and slow.
The Sunken Sip
A short, dark serve with a little theatre below the surface.
Sweet vermouth and maraschino bring red fruit and glass, while chocolate bitters add a dry edge. The garnish keeps it moody.
Ingredients
- 50ml Bruichladdich Yellow Submarine [Reclassified]
- 10ml sweet vermouth
- 5ml maraschino liqueur
- 2 dashes chocolate bitters
- Dark cherry, to garnish
Method
Stir all ingredients with ice until chilled. Strain into a chilled glass. Garnish with a dark cherry.
The Coastal Collins
Tall, sharp and salty.
Fresh lemon gives this serve some snap, sea salted honey syrup brings a soft briny sweetness, and soda water stretches everything into something bright and easy to drink.
Ingredients
- 50ml Bruichladdich Yellow Submarine [Reclassified]
- 20ml fresh lemon juice
- 15ml sea salted honey syrup
- Top with soda water
- Lemon twist, to garnish
Method
Shake Yellow Submarine, lemon juice and sea salted honey syrup with ice. Strain into a chilled highball glass over fresh ice. Top with soda water and garnish with a lemon twist.
Sea salted honey syrup
- 200g runny honey
- 100ml warm water
- 2g fine sea salt
- Add the honey and warm water to a clean jug or bottle.
- Stir or shake until fully combined.
- Add the see salt and stir again.
- Bottle and chill before use.
- Keeps in the fridge for up to 1 week.
The Coastal Collins
Tall, sharp and salty.
Fresh lemon gives this serve some snap, sea salted honey syrup brings a soft briny sweetness, and soda water stretches everything into something bright and easy to drink.
Ingredients
- 50ml Bruichladdich Yellow Submarine [Reclassified]
- 20ml fresh lemon juice
- 15ml sea salted honey syrup
- Top with soda water
- Lemon twist, to garnish
Method
Shake Yellow Submarine, lemon juice and sea salted honey syrup with ice. Strain into a chilled highball glass over fresh ice. Top with soda water and garnish with a lemon twist.
Sea salted honey syrup
- 200g runny honey
- 100ml warm water
- 2g fine sea salt
- Add the honey and warm water to a clean jug or bottle.
- Stir or shake until fully combined.
- Add the see salt and stir again.
- Bottle and chill before use.
- Keeps in the fridge for up to 1 week.
The Old Fashioned
[Reclassified]
An Old Fashioned, pulled sideways.
Miso honey syrup gives this serve body, salt and depth, while Angostura bitters bring spice and structure. The toasted nori garnish is not decoration for decoration's sake. It adds a dry coastal note before the first sip lands.
Ingredients
- 50ml Bruichladdich Yellow Submarine [Reclassified]
- 10ml miso honey syrup
- 3 dashes Angostura bitters
- Toasted nori seaweed, to garnish
Method
Stir Yellow Submarine, miso honey syrup. and bitters with ice until chilled and slightly diluted. Strain over a large cube of ice in a rocks glass. Garnish with a small piece of toasted nori.
Miso honey syrup
- 200g runny honey
- 100ml warm water
- 15g white miso paste
- Add the honey and warm water to a clean jug or bottle.
- Whisk in the white miso until smooth.
- Fine strain if needed.
- Bottle and chill before use.
- Keeps in the fridge for up to 1 week.
