An innovative take on the Moscow mule, the Oaksmith Mule uses all the ingredients required for the classic cocktail except for vodka, which is replaced with whisky.
One of the defining characteristics of Oaksmith Gold is its versatility. Its aroma and flavour profile shines through in the ‘Takumi’ serve ritual, which allows the ice and the water to open up all the locked flavours in the whisky. A whiff of Oaksmith Gold reveals rich, fruity and sweet top notes, followed by a hint of smoke. On the palate, it is full-bodied but mild, with a woodiness originating from ageing in oak casks. It has a clean and smooth finish.
Most whisky cocktails tend to pair well with spicy dishes. An innovative take on the Moscow mule, the Oaksmith Mule uses all the ingredients required for the classic cocktail except for vodka, which is replaced with whisky. The Moscow mule was invented in 1941, but who the bartender behind it is is disputed.
Recipe for Oaksmith Mule
Food pairing: Desi-Asian appetisers like chilli chicken or lamb, or fiery Andhra-style dishes like chicken 65 and chicken chettinad.
Chilli chicken is an Indian-Chinese dish of Hakka Chinese heritage. Indian spices and Chinese ingredients come together to create this spicy appetiser.
Chef Sanjeev Kapoor’s recipe for chilli chicken
It is believed that chicken 65 was created by a man named A.M. Buhari in Tamil Nadu, in the year 1965. The Buhari Hotel first introduced it to people. The dish remains a popular bar snack to this day.
Chef Sanjeev Kapoor’s recipe for chicken 65