Whisky Emporium
Step on up to the Dewars Whisky Emporium.

At this weekend’s Underground Music Showcase, July 27-30, there’ll be a little something extra to take note of. Step aboard the  John Dewar & Sons Traveling Whisky Emporium. The one-of-a-kind “tiny Whisky house” is on tour and is making a stop the Showcase. To get you in the mood, Dewar’s has provided us with two recipes that will be offered at the emporium (see below), but first…  

 

Here’s what you need to know:

Where:  The Traveling Whisky Emporium will be at the corner of S. Bannock Street and Alameda Avenue (in the parking lot of K-Mart)

When: July 27-30

Whisky Emporium
A Scotch Egg makes a handy snack that goes perfectly with your Whisky cocktail.

What:  The John Dewar & Sons Traveling Whisky Emporium will be making its second stop in Denver, offering ticketed festival-goers the chance to experience the “tiny whisky house,” built by the team from HGTV’s Tiny Luxury, with elements designed by Chef Michael Voltaggio. Visitors will also be treated to custom Classic Scotch Eggs by Chef Voltaggio alongside specially crafted whisky cocktails. There will also be games of Chicken BINGO which will offer guests the chance to win prizes, plus a fun photo booth that will provide everyone the opportunity to capture a keepsake with friends!

Cost:  Included with your ticket to the Underground Music Showcase in Denver.

Thanks to Dewar & Sons, we’re able to offer you these two craft cocktail recipes featuring Dewar’s Whiskies. 

Whisky Emporium
The Dewars Dramble

DEWAR’S DRAMBLE

1.5 oz. DEWAR’S 12 Blended Scotch Whisky

.75 oz. Lemon juice

.50 oz. Simple syrup

.25 oz. Crème du Mure

Blackberry garnish

 

Add all ingredients (minus crème de mure) to the glass. Fill with crushed ice and stir. Top with more crushed ice and then drizzle crème du mure on top. Garnish with a fresh blackberry.

 

 

Whiskey Emporium
The Penicillin. I feel better just looking at it!

PENICILLIN

1.5 oz. DEWAR’S 12 Blended Scotch Whisky

.75 oz. Lemon juice

.75 oz. Honey syrup

3 slices fresh ginger

Candied ginger garnish

 

Using a wooden muddler, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled (about 20 seconds). Strain into an ice-filled rocks glass (you may wish to double strain through a fine tea strainer to remove the small flecks of ginger), and spray the Islay Scotch over the top.

 

 

 

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