International Excellence

My career started in 1983 when I worked for a small whisky company on the east coast of Scotland. I had the best of both worlds working there; I was 18 and I had a job, but I was also given the opportunity to go and study chemistry in Aberdeen at the same time. Working for such a small company gave me an incredible range of experience so, when the opportunity came up to join the Pernod Ricard family, I already had a very solid grounding in the whisky business. I became Master Blender of Ballantine’s at the end of 2005, and there is no better job as far as I’m concerned.

La Rosiere
Variety is the spice of life and an invitation to ski at La Rosiere, a French resort that had never featured on my radar, was irresistible. Lots of familiar names around: Mont Blanc, Monte Rosa, Aosta Valley, and in sight across the valley: Val d’Isere so there were obviously good prospects.

Following its Autumn tour, the English National Ballet's new production of Le Corsaire opened at the Coliseum last night. This epic, energetic Russian ballet is based on Lord Byron's poem Le Corsair, and tells the story of a dashing pirate and his love for the beautiful harem girl, Medora.
The set and costumes were designed by Hollywood film designer Bob Ringwood, (of Batman, Alien 3, Star Trek Nemesis, Ali and Troy fame), and are eye-catching and evocative.

Yves de Contades talks to Niklas Berg, CEO of Avinode, the Air Charter Marketplace.
- Where did you grow up?
Gothenburg, Sweden
 
 - How did you start in the industry?
 

Serves 6
1kg diced beef shin
120g smoked bacon lardons
400g Echallion shallots, peeled
400g Forestiere mushrooms
3tbls plain flour seasoned with salt and pepper
3tbls oil
350mls red wine
600mls beef stock
2 bay leaves
3 large sprigs thyme
2tbls quince jelly
1 Preheat the oven to gas mark 3/170C/150fan
2 Add 2tbls oil to a large ovenproof casserole dish and fry the bacon lardons, then remove with a slotted spoon.

Spiced Hot Chocolate
Indulge in the warming sensations of a
sumptuously creamy cup of hot chocolate
enriched by delicately spiced Ballantine's
Christmas Reserve, completed with something
soft and sweet.
SERVE IN:
A Glass cup or ceramic mug
INGREDIENTS:
50ml Ballantine's Christmas Reserve
% mug of high quality hot chocolate
Mini marshmallows
Chocolate sauce
METHOD:
Make hot chocolate to suit your tastes. Add the
Ballantine's Christmas Reserve and decorate

Golden Saffron Martini
With a rich, velvety texture and subtle nutty
flavours, this is the ultimate in winter elegance.
SERVE IN:
A Martini glass or coupette
INGREDIENTS:
50ml Ballantine's Christmas Reserve
15ml saffron-infused sugar syrup
5ml hazelnut liqueur
25ml double cream
Saffron threads (garnish)
METHOD:
Shake Ballantine's Christmas Reserve, sugar
syrup, hazelnut liqueur and double cream and
strain. Pour into glass and garnish with saffron
threads.
 
 

The Clementine Bauble
Experience the fruity flavours of Ballantine's
Christmas Reserve enhanced by deliciously
fragrant clementine and a bitter twist of
cranberry.
SERVE IN:
A brandy balloon
INGREDIENTS:
Juice of 1h clementine
50ml Ballantine's Christmas Reserve
2 teaspoons cranberry sauce
3 teaspoons sugar
Crushed Ice
Sliced clementine (garnish)
METHOD:
Shake the clementine juice with Ballantine's
Christmas Reserve, cranberry sauce and sugar,

Hot Christmas Punch
Savour the subtle tastes and seasonal aromas of
the perfect winter warmer with friends and
family this Christmas. Enriched with spices and
winter fruits.
SERVE IN:
A Cup, mug or glass
INGREDIENTS:
3 parts Ballantine's Christmas Reserve
1 part apricot liqueur
2 parts spiced berry cordial
8 parts hot water
Orange peel, raspberries and raisins (garnish)
METHOD:
Pour all ingredients into a punch bowl, kept
warm by a candle underneath. Ladle into

Misty Hazel Whisky Cocktail
A rich, nutty treat. The perfect accompaniment
to a roaring fire, twinkling tree lights and the
clink of glasses.
SERVE IN:
A glass.
INGREDIENTS:
40ml Ballantine's Christmas Reserve
IOml hazelnut liqueur
1 egg yolk
METHOD:
Mix thoroughly and serve.