Almost four months after they launched Haig Club in Scotland, David Beckham and Simon Fuller threw a private cocktail party to officially welcome the spirit to the US last night. The footballer/model/DILF/whisky entrepreneur looked just as dashing as always as he and Fuller hosted a three-course dinner in West Hollywood. The new single grain Scotch whisky was used to make craft cocktail pairings for the event's meal, and each drink was prepared by some of America's best bartenders. (Make sure to scroll down for some cocktail recipes!)
Instead of the brand simply using Beckham's name to sell bottles, the footballer asserts that he has been involved in the process every step of the way. He worked with the Master Distiller on the flavor profiles and even helped choose the blue bottle design, which was inspired by the whisky-nosing glasses that blenders use to determine quality. "I love the versatility of the liquid. It stands as tall in a cocktail as it does neat or on the rocks," Beckham (who personally prefers it neat) said last night.
Haig Club already has a great group of bartenders working wonders with the whisky, including names from New York, Miami, and Los Angeles. Here are four unique recipes that you can try at home:
Haig Clubman
Ingredients:
- 1.5 ounces Haig Club
- 1 ounce Sparkling Apple Soda
- 6 dashes Ginger Bitters
Build over hand-cracked ice in either a highball or tumbler, and garnish with a long slice of root ginger.
Golden Boot
Created by New York City Bartender, Joaquín Simó
Ingredients:
- 1 ounce Haig Club
- .33 ounce Lillet Blanc
- .5 ounce Fresh Lemon Juice
- .33 ounce Honey Syrup (2 parts honey, 1 part water)
Combine ingredients in a cocktail shaker. Add ice and shake vigorously. Strain contents into a rocks glass filled with fresh ice, and garnish with a lemon wedge.
A Scot in South Beach
Created by Miami Bartender, Robert Ferrera
Ingredients:
- 1 ounce Haig Club
- .5 ounce Giffard Banane du Brésil
- .5 ounce Giffard Orgeat Syrup
- .33 ounce Fresh Lime Juice
Combine ingredients into a cocktail shaker. Add ice and shake vigorously for 20 seconds. Strain contents into a highball glass. Top with crushed ice, and garnish with a mint bouquet.
Coco Fashioned
Created by Los Angeles Bartender, Jason Bran
Ingredients:
- 1.5 ounce Haig Club
- 2.5 ounce Coconut Water
- .25 ounce. Simple Syrup
- 1 dash Peychauds Bitters
Build ingredients into a rocks glass and stir gently. Garnish with a grapefruit zest.
