David Beckham, Simon Fuller Welcome Haig Club to U.S.

David Beckham and Simon Fuller officially welcomed the new single grain Scotch whisky, Haig Club, to the United States last night in West Hollywood.

During a small private cocktail party, Beckham treated guests to a narrative of his journey from footballer to whisky entrepreneur.

“I always wanted to know more about whisky,” he said. “When I came to the end of my football career, I took the time to explore the category more . . . I was looking to do something different. Haig Club is a new brand, but it’s made by the oldest grain whisky distillery in Scotland. It marries heritage with innovation.”

Beckam said he was not merely lending his name, but was involved in every step, from working on flavor profiles with the master distiller to selecting the bottle design. The blue bottle is a nod to the whisky nosing glasses blenders use to assess a whisky on its nose and flavor, versus the color.

Product Cocktails: 

Haig Clubman

1.5 oz. Haig Club

1 oz. Sparkling Apple Soda

6 dashes Ginger Bitters

Build over hand-cracked ice in either a highball or tumbler, garnished with a long slice of root ginger.

 

Golden Boot

Created by New York City Bartender, Joaquín Simó

1 oz. Haig Club

.33 oz. Lillet Blanc

.5 oz. Fresh Lemon Juice

.33 oz. Honey Syrup [2 parts honey : 1 part water]

Combine ingredients in a cocktail shaker. Add ice and shake vigorously. Strain contents into a rocks glass filled with fresh ice, garnish with a lemon wedge.

 

A Scot in South Beach

Created by Miami Bartender, Robert Ferrera

1 oz. Haig Club

.5 oz. Giffard Banane du Brésil

.5 oz. Giffard Orgeat Syrup

.33 oz. Fresh Lime Juice

Combine ingredients into a cocktail shaker. Add ice and shake vigorously for 20 seconds. Strain contents into a highball glass. Top with crushed ice, garnish with a mint bouquet.

 

Coco Fashioned

Created by Los Angeles Bartender, Jason Bran

1.5 oz. Haig Club

2.5 oz. Coconut Water

.25 oz. Simple Syrup

1 dash Peychauds Bitters

Build ingredients into a rocks glass and stir gently, garnish with a grapefruit zest.

Leave a Reply

Your email address will not be published. Required fields are marked *