In December I started with a series on boozy desserts with my tiramisu with whisky recipe. This recipe proved to be very popular. Also, towards the end of 2017, Backsberg Winery invited a few food and wine bloggers to join in a #MyBacksbergRecipe campaign. The goal was to create the ultimate recipe to pair with the Pinotage Rosé.
I start 2018 on an Indian note – with the Paul John Classic Select Cask Indian single malt whisky. I love exploring world whisky. Especially whisky that comes from non-traditional countries such as South Africa, France, India or Taiwan.
Many years ago, I embarked on a remarkable journey through the vast expanse of Russia. The experience was truly breathtaking. As a child, I could never have imagined standing in awe on the iconic Red Square, gazing at the intricate domes of Saint Basil’s Cathedral, and tracing my fingers along the historic walls of the Kremlin.
It is time for a boozy dessert; inspired by a morning out with blogging friends. The result of this meeting is a delicious tiramisu with whiskey recipe. A couple of Saturdays ago, I met up with some friends who are all bloggers. They blog about all kinds of topics; from parenting and food to beauty and lifestyle.
The bottle is nearly done, and I quickly need to capture the tasting notes for this Forty Creek Barrel Select Canadian whisky. I bought it in Canada during my July trip, and there is barely enough left for a tasting.
The Dalwhinnie Distillers Edition 1990 single malt Scotch whisky – another release from the Diageo stable that I have had for AGES, but never adequately written about.
