Oaksmith Gold whisky that is a fine example of the Impeccable craftsmanship of Japan,. It’s flavlour profile is mild but and full body with woodiness from the oaks casks. On the nose, it is rich fruity and has a sweet top note followed by a hint of smoke (peat), on the finish, it is clean and smooth making it very delightful. This makes it perfectly suited to tickle the taste buds of connoisseurs and beginners alike. The name - Oaksmith - is a tribute to the fine oak casks in which the spirit is aged. The blend is made using the finest ingredients and sincerity of process that is a hallmark of Beam Suntory’s Japanese heritage which is unique to this brand in the entire range of Indian whisky category.

The reason why pairing Oaksmith Highball with some chaat is good as the fiery flavours and taste will make for an interesting combo is because of its palatable taste and the wonderful aromas that connoisseurs love. . Paired with a tall serve of Oaksmith Highball with ice and lots of chilled water or sparkling water, a format of whisky consumption which is very popular in Japan, the hot (food temperature) & hot (spice!) of the food is quelled by the refreshing taste of Oaksmith!

Apart from this the Hot chicken wings too sit well witwith this cocktail. The combination of the scotch malts & bourbon whiskey in Oaksmith Gold is lifted up by the fresh zing of citrus oil from the peel which also helps in cleansing the spices off the palate and keeping it fresh for the next sip and bite!

Oaksmith Highball  


    Oaksmith Gold 40ml

    Grapefruit Oleo Saccharum 15ml

    Soda to topped up

Highball with Oaksmith Gold/ Pic- Ayandrali Dutta


Method Build up

    Glass Collins

    Garnish Grapefruit Peel

Well now that your cocktails is ready to be sipped, here are few delectable recipes that will come handy as you pair them with your Oaksmith Highball

Now that you’ve set your drink with Oaksmith Gold Highball, here are some great recipes that you can pair your cocktail along.

Chicken Wings- Chinese Style by Chef Kunal Kapur


    Chicken Wings – 12 nos

    Flour – ½ cup

    Chilli Powder – ½ tsp

    Salt – ½ tsp

For Sauce

    Butter – 1 tbsp

    Garlic chopped – 1 tbsp

    Ginger Chopped – 1 tbsp

    Red Chilly Fresh chopped – 1 no

    Soya Sauce – ½ cup

    Honey – 2-3 tbsp

    Brown Sugar – 1 tbsp

    Tabasco – 2 tsp

    Toasted Sesame seeds – 1 tbsp

    Spring Onion chopped – ½ cup

    Sesame Oil – 2 tsp (optional)

Chinese style Chicken wings



    Pat dry the chicken wings. Mix in a bowl flour, chill powder and salt. Dip the wings in the dry flour and place them on a wire rack of a baking tray. Cook in a hot oven at 200c for 15 minutes.  

    In the meantime heat a pan and melt butter. Saute chopped garlic, ginger and red chilly. Add soy, honey, brown sugar and tabasco and mix them. Remove the wings from the oven and into the pan and toss till it coats well. Sprinkle sesame chopped spring onions and sesame oil.

Kiwi Papdi Chaat by Chef Ranveer Brar


    28 papdis

    1 cup, sliced Kiwis (Sungold and Green)

    1 cup boiled, peeled and chopped sweet potatoes

    1 medium, chopped tomato

    2 cups whisked curds (dahi)

    8 tbsp Kiwi Khajur ki chutney

    6 tbsp green chutney

    salt to taste

    1 tsp chaat masala

    1 tsp cumin seeds (jeera) powder

    1 tsp chilli powder

For The Garnish

    2 tbsp finely chopped coriander (dhania)

    1 tbsp chopped Kiwi

    1 tbsp finely chopped raw mango

    4 tbsp sev

Kiwi Papdi Chaat


    Arrange 10 t0 12 Papdis on a serving plate.

    Top it with ¼ cup sweet potatoes, sliced kiwis, chopped tomatoes, ¼ cup curds, 2 tbsp Kiwi Khajur ki chutney and 1½ tbsp green chutney.

    Sprinkle a little salt, ¼ tsp chaat masala, ¼ tsp cumin seeds powder and ¼ tsp chilli powder over it.

    Repeat steps 1 to 3 to make 3 more plates.

    Serve immediately garnished with coriander, chopped Kiwis, chopped raw mango and sev.