Newly released research* has found that, when it comes to festive eating, Brits would like to indulge their savoury tooth, with 51% choosing to finish their feast with cheese.
So, Johnnie Walker Black Label has teamed up with YBF award-winning mixologist, Carl Brown, and flavour expert, Sian Anderson, to create the ultimate after-dinner digestif, paired with cheese, to cater to the changing tastes of Christmas.
A modern twist on the Old Fashioned, the John ‘n’ Pickle is perfect for those who fancy a change from the seasonal sweetness. With distinctly savoury notes, the John ‘n’ Pickle blends the smooth taste of Johnnie Walker Scotch Whisky with caramelised onion chutney, demerara sugar and black walnut bitters, offering a complex and elegant way to finish your festive feast.
For those keen to show off their seasonal celebrations – research revealed that each Brit will upload an average of 16 images of their Christmas dinner – simply serve with some good quality manchego cheese, quince, and cinnamon-poached pear, for a flawless photo finish.
John ‘n’ Pickle
Ingredients
2 tsp caramelised onion chutney
10ml demerara sugar syrup
50ml Johnnie Walker Black [2 units]
2 dash black walnut bitters
1.25ml distilled vinegar
In a glass add the chutney
Add 25 ml Johnnie Walker Black
Add the demerara syrup
Then Add two ice cubes
Stir until ice is half melted
Add the rest of the ingredients
Add more ice
Stir until Mixed
Demerara Syrup
Ingredients
100g demerara sugar
50g hot water
Method
In a jug, add the sugar
Pour over the hot water
Stir until fully dissolved
