Summer Cocktails With TINCUP

Over the last week we’ve seen the mercury soar as the summer sun has finally set over the capital and it’s had us all running for the rooftops, parks and any inch of open space left, in a bid to top up that pre-holiday tan and more importantly, celebrate with a drink or two!

Here at We The Food Snobs, we have not escaped the craze and have been enjoying a few libations ourselves! Whiskey ones, to be more exact! We’ve recently taken a shine to TINCUP whiskey, named as a nod to Colorado and the gold rush miners who drank whiskey from, you guessed it, tin cups. The bottle design is one of our favourites, with thick chunky glass and a hexagonal shape apparently designed to stop traveller’s bottles rolling down the mountain side. As Londoners, runaway bottles aren’t too high on the list of worries but it sure does look good in our bar!

TINCUP Whiskey

Though technically a bourbon, TINCUP is described as an American whiskey, one that is high in rye and low in malt compared to other whiskey brands, giving TINCUP a powerful flavour with hints of caramel and citrus, making it perfect for cocktails. We’ve included some of our favourites for Summer below, all perfect for sipping in the sun, whether it’s a strong serve like the Whiskey Mac or TINCUP Old Fashioned or something a little more refreshing like the TINCUP Buck, created using Ginger Ale and Aromatic Bitters.

TINCUP Whiskey

Whiskey Mac
Ingredients:
40ml TINCUP American Whiskey
20ml Ginger Wine

Method:
Stir over ice & garnish with a lemon twist


TINCUP Whiskey

TINCUP Old Fashioned

Ingredients:
50ml TINCUP whiskey, 5-10ml sugar syrup, 2 dashes of Angostura bitters, Orange twist

Method:
Stir 25ml of TINCUP whiskey, sugar & Angostura Bitters with 3 ice cubes to dilute, add another 25ml of TINCUP Whiskey & 3 more ice cubes, stir some more & add more ice cubes. Garnish with orange zest. The stirring & melting of the ice cubes is essential for this Cocktail.

TINCUP Whiskey

TINCUP Sazerac

Ingredients:
50ml TINCUP whiskey, 10ml Absinthe, 5-10ml Sugar Syrup, 2 dashes Peychaud bitters, lemon twist

Method:
Pour absinthe into ice-filled glass, top with water and leave to stand. Separately stir other ingredients in mixing glass with ice. Discard contents of glass (absinthe, water and ice) and strain stirred drink into absinthe-coated glass. Finish with lemon twist.

TINCUP Whiskey

TINCUP Buck

Ingredients:
50ml TINCUP, dash of Bitter Truth aromatic bitters, top up with ginger ale, lemon twist

Method:
Add TINCUP whiskey to an ice filled high ball glass, add remaining ingredients and garnish with a lemon twist.

Enjoy!

We The Food Snobs x

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