Whiskey cocktails makes for a great Sunday night unwind

There’s something comforting about unwinding on a Sunday evening with a well-crafted drink and with whiskey as the star. Whether you prefer its smoky warmth, smooth sweetness, or bold complexity, whisky offers a depth of flavour that makes it perfect for easy cocktails at home. As the weekend winds down, these recipes bring just the right blend of relaxation and refinement, helping you savour those final quiet hours before Monday rolls in.

Here are 4 cocktails you can make at home on Sunday evenings:

The Macallan Shadow 

Ingredients:

• 30 ml Double Cask 18 Years Old

• 10 ml Valdespino Vermouth

• Half sphere of smashed ice

Method :

• Serve the whisky into the glass

• Place the ice semi sphere on the top of the glass

• Add Valdespino Vermouth to the ice semi sphere

• Break the half-sphere

The Macallan Meridian

Ingredients:

• 50 ml Double Cask 12 Years Old

• 10 ml Valdespino Manzanilla Deliciosa

• 20 ml orange syrup.

• 50 ml sugar syrup

Method:

• Add all ingredients to a mixing glass with ice

• Stir to combine

• Strain into the rocks glass with ice sphere

• Add the garnish and serve

The Macallan Robur 

Ingredients:

• 50 ml Sherry Oak 12 Years Old

• 5 ml Valdespino Pedro Ximénez El Candado

• 30 ml of freshly infused spices

• 1 teaspoon hibiscus flowers

• Ginger ale top

Method :

• Make the infusion (see below)

• 2 gr rooibos vanilla

• 4 gr Sichuan pepper / rose pepper

• 2 gr phenol seed

• 9 u. Cardamom

• 180 ml of hot water

• 1 teaspoon of hibiscus flowers

• Strain and pour it into the glass with whisky, and PX El Candado

• Add the ice spear

• Top with ginger ale

• Garnish with an orange twist

The Macallan Rebel 

Ingredients:

• 30 ml Sherry Oak 18 Years Old

• Oat milk foam

• Fresh ginger to taste

• Chocolate to taste

Method:

• Pour the whisky into a glass

• With a teaspoon/bar spoon add only the milk foam until the whisky is covered like a coffee macchiato

• With a micro planer, grate fresh ginger and chocolate on the top of the milk foam to flavour it