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August 26, 2022updated Sep 12, 2022

The Caribbean Cooler by The Glenlivet

Cocktail of the Week: The bold flavors of The Glenlivet's latest expression make it perfect for creative cocktails.

By Kim Ayling

The cooler days of fall may be creeping ever closer, but that isn’t stopping us enjoying the last of the summer sun with a refreshing cocktail in hand. One of our current favorites is the Caribbean Cooler, made using The Glenlivet Caribbean Reserve whisky.

Ever the innovators, The Glenlivet’s whisky makers sought to blend the strong heritage of Scotch whisky with the soul of Caribbean culture in their latest expression. To achieve this, they aged a portion of the single malt in ex-rum casks before blending it with the rest of the whisky.

The resulting liquid is uniquely tropical, dark amber in color and beautifully rich. A hit of toasted banana instantly hits you on the nose, with the first sip revealing brown sugar, smooth caramel and just a hint of tropical pineapple. The finish isn’t a long one, but those more-ish sweet banana notes do make themselves known again.

[See also: Johnnie Walker Princes Street is Scotch Whisky’s New HQ]

Although it might be a little too funky for purists, the fruity sweetness of this whisky makes it delightfully easy to sip neat – or with a cube of ice or a drop of water if you prefer – but the bold flavors also make it ripe for some fun mixology. To celebrate the big rum-induced notes, The Glenlivet’s signature Caribbean Reserve cocktail is a twist on the classic Mai Tai aka the ultimate summer serve.

Combining whisky with pineapple juice, angostura bitters and a dash of sparkling water, the Caribbean Cooler is equal parts sweet and refreshing, as well as impressively easy to whip up.


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• 1 ¾oz The Glenlivet Caribbean Reserve whisky

• ¾oz pineapple juice

• 2 dashes angostura bitters

• peach sparkling water


Add the whisky, pineapple juice and angostura bitters to a glass over ice before topping with the peach sparkling water.

See more Cocktail of the Week recipes here.

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