World Whisky Day: Smoky Old Fashioned Served with Spicy Mixed Nuts

Old Fashioned:

1. Place the sugar cube, angostura bitters and bourbon into a cocktail tumbler and use a muddler to break up the sugar cube and release the natural oils from the orange peel.
2. Add an ice cube to the tumbler and stir continuously to allow the ice to melt into the alcohol mixture.
3. Once the ice cube has almost melted add in more ice cubes one at a time while continuing to stir and dilute the bourbon.
4. Fill the cocktail smoker with the wood chips, place on top of the tumbler and light the wood chips using a blow torch or alternatively a candle lighter.

Spicy mixed nuts:

1. Preheat oven to 180°C/350°F/gas mark 4.
2. Toast the Szechuan pepper in a small frying pan to release the aroma.
3. Place the Maldon, Szechuan pepper and chilli flakes into a pestle and mortar. Pound the spices together until they reach a fine texture and stir through the smoked paprika.
4. Place the nuts in a roasting tin with the spices and olive oil. Mix thoroughly to coat the nuts. Roast in the oven for approximately 15 to 20 minutes.
5. After 10 minutes check on the nuts and give them a stir to ensure they are evenly caramelising.
6. Remove from the oven and allow the nuts to cool before storing in an air tight container or serving.