Smokehead is spotlighting its Islay single malt Scotch whisky as a BBQ-friendly serve ahead of the Easter period, focusing on bold smoke-led flavour profiles and a simple cocktail application.
The brand’s Smokehead Original is positioned as a heavily peated whisky, characterised by woodsmoke, maritime notes and spice, making it a natural pairing with grilled and barbecued food. Its profile combines peat smoke, salt, seaweed and honeyed sweetness, offering a robust contrast to richer dishes.
As part of this seasonal push, Smokehead is promoting a two-ingredient cocktail, the Smokehead Paloma, which reinterprets the classic serve using smoky whisky in place of tequila. The combination of grapefruit soda and peated spirit creates a balance between citrus sharpness and intense smoke, aligning with the flavour profile of BBQ cooking.
Serve suggestion – Smokehead Paloma:
Ingredients:
25ml Smokehead Original
Grapefruit soda
Method:
Fill a highball glass with ice. Add the whisky and top with grapefruit soda. Garnish with a wedge of pink grapefruit.
The resulting serve delivers a mix of smoke, citrus and spice, with the whisky’s coastal character remaining prominent despite the simplicity of the build.
Smokehead notes that the cocktail is designed as an accessible entry point into peated whisky, while still retaining the intensity and distinctive Islay character associated with the brand.
