Paul John Nirvana Cocktails

w/ Koray Kaan Özdemir, West Coast Regional Manager / Brand Ambassador 

date: Sunday, August 16, 2020 

time: 6:30pm - 8:00pm [PDT, Pacific Daylight Time]

location: Virtual Tasting via Zoom [in the safety of your home]

membership fee: $37 [delivered via FedEx]

Max Capacity

• Advance enrollment is always required and must be 21+ to attend.

• Educational samples will be sent out via FedEx delivery.

• If the event is sold out please email us to be placed on the wait list.

We are very excited to have our good friend Koray presenting Paul John Distillery, featuring their new single malt release "Nirvana", along with 4 other single malts, and cocktail kit curated by The Minty. This will be our first foray into doing a cocktail theme and it's going to be fun making these at home in an easy-to-do format. We are tasting 2 rare, limited edition expressions — Oloroso and PX to cap off the night.

 

We will start off the event by making a Nirvana Highball. Then you can choose between making the Cobble Hill (a Manhattan variation) or the Old Fashioned [recipes will be printed].

for the event you will need to have these few items:​

• bitters (Angostura Bitters suggested)  

• 1 orange

• 1 lemon

• 1 cucumber

cocktail package will include:

• 4 oz Nirvana Single Malt

• 1 oz Classic Select Cask Single Malt 55.2% ABV

• 1 oz Oloroso Select Cask Single Malt 48% ABV

• 1 oz Pedro Ximénez Select Cask Single Malt 48% ABV

• 1 oz Peated Select Cask Single Malt 55.5% ABV

• 2 cans of Q Tonic Water (for making highballs)

• 1/2 oz marsala chai simple syrup

• 1 oz Amaro Montenegro

 

about the distillery:

Located in Goa, Paul John is a brand of Indian single malt whisky made from Indian 6 row malted barley, distilled in traditional copper pot stills that were designed and made in India, and then matured in mainly American oak casks. Maturation takes place in an underground cellar that has around 10,000 barrels. Master distiller Michael D'souza chose to use Indian ingredients to give the whisky characteristics of its country of origin. The wash has a low ABV% which creates a sweeter flavour in the final product. The tropical climate of Goa puts the magical touch on the casks as it increases the rate of oak extraction and aging throughout the year. The expressions are now available across 38 countries and have won over 260 prestigious international awards. Paul John Single Malts have been rated Liquid Gold and the expression Kanya has won Best Asian Whisky Award 2018 by Jim Murray, Whisky Bible.

 

You can view the full list of awards Paul John has won here [link]

join the Zoom meeting:

SCWC presents: Paul John Nirvana Cocktails

Sunday, August 16, 2020 @ 6:30pm Pacific Time

https://zoom.us/join

Meeting ID: 863 6235 0513

Passcode: 794671

C O C K T A I L   I N F O R M A T I O N:

cocktails ingredients shopping list:

• bitters (Angostura Bitters suggested) 

• citrus: 1 orange, 1 lemon

• cucumber

 

optional:

• egg white

• lemon juice

• plain yogurt

• mango preserves or Indian mango chutney

• orgeat

• rosewater

 

suggested bar tools:

• mixing glass or shaker (Mason jar works)

• barspoon 

• Hawthorn or julep strainer

• fine mesh strainer (tea strainer works)

• muddler (wooden spoon works)

• vegetable peeler or knife for citrus twists/ peels

• double rocks glass

• coupe glass (or Martini glass)

• collins glass 

 

 

event cocktail recipes:

Paul John Nirvana Highball

  • 1.5 oz Paul John Nirvana whisky

  • 1 can Q Mixers Tonic Water, Premium Cocktail Mixer 

  • optional garnish (suggestions: mint sprig, lemon wedge, cucumber slice)

  • Collins glass

Build in Collins glass. Add ice, whisky, top with mixer. 

Stir to chill. Add garnish and straw if desired. 

 

 

Paul John Nirvana Old Fashioned

  • 1.5 oz Paul John Nirvana whisky

  • 1/2 oz chai simple syrup

  • a couple dashes of bitters 

  • ice (big rock or sphere preferred)

  • orange and/or lemon twist

Build in double rocks glass with ice, pour whisky and simple syrup.

Add a couple of dashes of bitters and then, stir.

Express citrus peel and drop into the glass. 

 

 

Paul John Nirvana Cobble Hill (Manhattan variation)

  • 1.5 oz Paul John Nirvana whiskey

  • 1 oz Amaro Montenegro

  • 3 slices of cucumber (1 slice for garnish)

  • a couple dashes of bitters 

Muddle 2 slices of cucumber in mixing tin or glass, add whisky and amaro, a couple dashes of bitters. Stir to chill, about 30-40 seconds. Strain into a coupe. 

You may double strain if you don't want cucumber bits. Garnish with cucumber slice. 

 

 

bonus cocktail recipes:

Paul John Nirvana Whisky Sour

  • 1.5 oz Paul John Nirvana whisky

  • 1/2 oz egg white**

  • 1/2 oz simple syrup (chai simple syrup recommended)

  • 1/2 oz lemon juice*

  • bitters (Angostura suggested)

  • coupe glass

Dry shake all ingredients, add ice and shake 30-40 seconds. Double strain into coupe. Add 3 drops of bitters to the foam. Optional: draw a design by swirling through the bitters drops with a toothpick.  

* juice of one small-medium lemon should be enough for drink

**vegan alternative: use 1/2 oz unsalted garbanzo bean water from can

 

 

Paul John Nirvana Mango Lassi

  • 1.5 oz Paul John Nirvana whisky

  • 1/2 oz lemon juice

  • 1/2 oz orgeat

  • 1 heaping barspoon plain yogurt

  • 1 heaping barspoon mango chutney or preserves*

  • 3 drops of rosewater

  • coupe glass

Combine all ingredients with ice in a mixing tin and hard shake for 30-40 seconds until chilled. Strain into a coupe. 

*Fresh mango could be used in place of the mango chutney. Use two chunks of mango and .25 oz of simple syrup, muddled together before adding in other ingredients and shaking. 

A big thanks to The Whisky Monster + The Minty for making this happen!

© 2013 Southern California Whiskey Club