5 unique Naked Grouse cocktails you have to try

By Christyne Lee from Tess Bar & Kitchen

WINNER!

Not only is this cocktail incredible to look at, sitting pretty in a handmade bird's nest, but it also won the judges over with its smoky and savoury flavour profile. Naked Grouse is fat-washed with brown butter almond fat overnight before it's mixed with chocolate bitters and Pedro Ximenez Sherry – highlighting how the whisky is aged in first-filled sherry casks. There are also multiple finishing touches that make this cocktail complete: grated tonka beans that highlight the drink's almond notes, smoke from applewood chips and grilled lamb short ribs sprinkled with almonds and pomegranates.

Christyne's Brown Grouse Old Fashioned is available at Tess Bar & Kitchen from April 1 to May 31.

By Darren Lim from Mythz and Myths

WINNER!

Before it became one of the most widely consumed whiskies in Scotland, the Famous Grouse was a small brand founded by Matthew Gloag back in 1896. And while most people are aware of the famous Gloag and sons, they probably don't know about Margaret Brown, Matthew's wife. Darren Lim's eponymous cocktail shines a spotlight on the unlikely hero of the Famous Grouse's story – because without Magaret, Matthew wouldn't have had the licence to sell wine and spirits at his grocery shop and he probably wouldn't have built up his whisky empire.

As the parent brand of the Naked Grouse, the Famous Grouse's history plays an important role in Darren's cocktail – a concoction of whisky, lemon juice, honey-pandan syrup, coconut water reduction and orange bitters. It's then smoked with applewood chips right before it's served.

Darren's Margaret is available at Mythz and Myths from June 1 to July 31.

By Ong Jun Han from Ah Sam Cold Drink Stall

Inspired by Singapore's history as a trading port for spices and tea, Ong Jun Han created Quay to the Past, which cleverly blends Naked Grouse with homemade five-spice syrup and Dom Benedictine. He also adds lemon, honey and egg white to the mixture to create a cocktail with a similar taste profile to ice lemon tea with a touch of spices like cinnamon and cloves. And to drive home the image of Singapore trading port past, the cocktail is served on a bed of dry ice to mimic the mist that rises over the Singapore river at dawn.

Jun Han's Quay to the Past is available at Ah Sam Cold Drink Stall from February 1 to March 31.

By Zac Ibrahim from Kinou

Here's one for those that can't function without coffee. Zac Ibrahim's Naked & Awake is a twist on an espresso martini shaken with Naked Grouse, hazelnut liqueur, crema espresso, apricot liqueur and demerara syrup. The addition of the liqueurs helps round out the drink so that you get the potency of the coffee without the bitter acridity.

Zac's Naked and Awake is available at Kinou from March 1 to April 30. 

By Edwin Poh from Mona Lounge

Chinese New Year might be over but that doesn't mean that the festivities – and the feasting – have to stop. Edwin Poh has created a liquid version of the CNY staple yusheng. The curious cocktail is light and refreshing – with Naked Grouse, homemade plum sugar, lemon juice and yuzu juice at its base. The yusheng twist comes when you nibble on bits of candied ginger and crispy salmon skin, which alter the taste profile of the drink.

Edwin's Naked Yusheng Sour is available at Mona Lounge from February 1 to March 31.