THE LOCH FYNE COOLER Launched in July last year, The Loch Fyne Liqueur is exceeding all expectations. A second bottling has been required (now with a new, removable label so the decanter can be reused). The combination of 12 years old Scotch with flavours of tangerine, chocolate and orange continues to surprise and delight both ‘I-don’t-do-liqueur’ whisky fans and ‘I-don’t-do-whisky’ folk. At the beginning of this year we held a cocktail party at the Scotch Whisky Heritage Centre in Edinburgh to select the favourite mix created by cocktail maker Neil Berrie, pictured in action above. On offer to a large delegation of whisky people were three special recipes and a variety of long mixer options including Loch Fyne Liqueur mixed as a long summer drink with tonic, ginger ale or a variety of fruit juices. Pink grapefruit juice came out the favourite with dry ginger ale or cranberry juice close behind. Of the cocktails Neil created, the runner up was thought to make a great winter toddy-style drink, so we will be letting you know about that in the next SWR. The clear winner has been christened a Loch Fyne Cooler (although not technically a cooler—but who cares?) A simple mix of liqueur and Kahlúa coffee liqueur, the important part is to get the preparation right: Polish your favourite rocks glass. Ice! (Not yet—but check there’s enough). With a veg peeler, produce two thin wide zests of orange peel (no pith). Take a Manhattan mixer and add 35ml of Kahlúa to 50ml Loch Fyne Liqueur. Shake vigorously. Fill your rocks glass with fresh ice and add your shaken mix. Rub the edge of the glass with the oil from the skin of one of your prepared zests and twist the other zest to garnish your creation. Enjoy your summer cocktail. Try with an equal quantity of cream for an exceptional cream cocktail. Buy the Loch Fyne Liqueur here