COCKTAILS
Chivas Regal Crystalgold Spritz
30ml Chivas Regal Crystalgold
30ml Elderflower cordial
20ml Lime juice
40ml Champagne or sparkling wine
20ml Soda water
Mint sprig, to garnish
PRO TIP
Clap your mint before garnishing to release extra flavour.
STEP 1
Add a block of crystal-clear ice to a stemmed or highball glass.
STEP 2
Pour all your ingredients into the glass.
STEP 3
Stir until the glass is ice-cold.
STEP 4
Garnish with a mint sprig and serve.
Chivas Regal Crystalgold Agave
50ml Chivas Regal Crystalgold
15ml Lime juice
10ml Agave syrup
Pineapple wedge coated with Tajin, to garnish
PRO TIP
You can also add a salt rim to your Crystalgold Agave – just cover the rim of your glass in lime juice and then place onto a plate covered in salt.
STEP 1
Add Chivas Regal Crystalgold and all other ingredients to a cocktail shaker filled with ice.
STEP 2
Bring your cocktail shaker together and shake hard for approximately 10 seconds.
STEP 3
Strain over a large block of ice.
STEP 4
Coat a pineapple wedge in Tajin before garnishing and serving.
Chivas Regal Crystalgold Fashioned Crush
60ml Chivas Regal Crystalgold
10ml Sugar syrup
2ml Angostura bitters
Orange zest and rosemary sprig, to garnish
PRO TIP
Crushed ice dissolves quicker than cubed ice – build, stir and serve quickly when using crushed.
STEP 1
Fill a rocks or tumbler glass with crushed ice.
STEP 2
Pour all your ingredients into the glass.
STEP 3
Stir to combine.
STEP 4
Garnish with an orange zest and a rosemary sprig before serving.
Chivas Regal Crystalgold Fashioned
60ml Chivas Regal Crystalgold
10ml Sugar syrup
2 drops Angostura bitters
Orange zest and rosemary sprig, to garnish
PRO TIP
You can make your own crystal-clear ice by freezing a block of water in a cooler until it’s ¾ of the way frozen, then cutting off the section with the impurities at the end and carving into large cubes.
STEP 1
Add a block of crystal-clear ice to a rocks or tumbler glass.
STEP 2
Pour all your ingredients into the glass.
STEP 3
Stir until the glass is ice-cold.
STEP 4
Garnish with an orange zest and a rosemary sprig before serving.
