Normally I’m a puritan when it comes to whisky, I was raised this way, whisky stones being the preferred method of cooling my spirit of choice, or chilling the damn bottle. Neat is the optimal method of presentation and indeed the preferred method of trying a new dram, or enjoying an old favourite.
But Australian sun is hot… and in Brisbane, Queensland there is the added bonus of humidity… you also need to keep your fluids up and a 40 oz bottle of Grants will not keep you hydrated (and is a wee bit dangerous in this heat to boot).
Meanwhile, this year one of the major changes to the culinary delights from my mother’s kitchen (For Food & Family). Has been the significant reduction in easy carbohydrates in the diet, and as such all those yummy sugary goodness in a can are now somewhat taboo… along with drinkable beer, wine, and soft drinks.
Enter the scotch and soda.
Scotch has near to no carbohydrates in it thus making it an ideal water enhancer for those looking for a low carb option. It’s also easy to prepare to boot.
Simply add 30ml of scotch to a high ball glass with Ice, and top up with soda water.
It’s cool, refreshing, and has a hint of whisky flavour to it. It also makes use of those less than stellar blends, meaning less of a chance of reaching the nights end with nothing but the nasties in the back of the cabinet. Interestingly it can also help to release some previously undiscovered flavours released with the addition of water (and this is done by the pro-tasters too to better explore each dram).
So sit back this summer and sip away guilt free knowing that your tall drink is good for your waist and great for your hydration (like you needed an excuse… right?)