Festive Feast (with a twist!)

Ice Tray Rooibos Mint Julep 


Serves 6 




3 rooibos tea bags

2 tbsp honey

2 lemons, thinly sliced and each slice cut into quarters

Large bunch small mint leaves 

300ml Three Ships Select Whisky

600ml soda water


Serving suggestion:

Mint sprigs

Lemon slices




  1. Place tea bags in 600ml boiling water and allow to steep for 10 minutes.

  2. Remove tea bags and stir through honey until dissolved.

  3. Once cooled, divide evenly into 18 ice cubes.

  4. Slice lemon slices into quarters and place 2 quarters, along with 2 mint leaves, in each ice cube, ensuring they are submerged in the tea. 

  5. Freeze overnight, or until solid. 

  6. Place 3 ice cubes and 2 tots of Three Ships Select Whisky into each glass and top with soda water. 

  7. Garnish with fresh mint and lemon slices and ENJOY!


Whisky-Fried Bacon Jam & Cheese Puff Pastry Parcels


Serves 6




1 pack (100g) diced bacon

¼ onion, finely diced

2 cloves garlic, peeled and crushed

¼ cup apple cider vinegar

3 tbsp brown sugar

3 tbsp Three Ships Select Whisky

3 tbsp water

½ cup grated cheese

1 sheet store-bought puff pastry

1 egg, lightly beaten 

Serving suggestion:

Finely chopped spring onion




  1. Preheat oven to 180°C.

  2. Place a pan on medium heat and sauté diced bacon until crispy, about 8-12 minutes. 

  3. Add onion and garlic and cook until soft and translucent, about 3-5 minutes.

  4. Add vinegar, brown sugar, Three Ships Select Whisky and water and stir to combine.

  5. Bring to a boil, then lower to a simmer, stirring occasionally, until mixture is thick and syrupy, about 10-15 minutes. 

  6. Remove from the heat and allow to cool.

  7. Stir grated cheese into bacon mixture.

  8. Cut puff pastry into 6x +/- 10cm squares, place on a greased baking tray and brush with egg wash.

  9. Place a 1½ tbsp of bacon-and-cheese filling in the middle of each puff pastry square, then bring the four corners into the centre (corner to corner) and press down to stick together to form a parcel. *Chef’s Tip: Don't overfill as they may burst open when baking.

  10. Brush with egg wash, then bake for 15-20 minutes until golden and crispy. 

  11. Place parcels on a sharing plate, sprinkle with finely chopped spring onion and ENJOY!


The Ultimate Whisky Butter-Basted Roast Chicken




½ cup softened butter

1 tbsp Three Ships Select Whisky

1 whole chicken

Salt and pepper, to season

½ lemon

Sprigs of thyme

3 garlic cloves, peeled and crushed


Serving suggestion:

Glazed carrots

Tenderstem broccoli

Roasted potato wedges




  1. Preheat oven to 220°C.

  2. Beat butter with Three Ships Select Whisky until combined and smooth. 

  3. Prepare the chicken by using your hand to loosen the chicken skin away from the breast, then stuff most of the butter under the skin. Rub the rest of the butter over the outside of the chicken and season with salt and pepper. 

  4. Place lemon, sprigs of thyme and garlic into the cavity of the chicken. 

  5. Roast chicken breast-side up on a trivet in a roasting tray for 30 minutes until skin is nice and crispy.

  6. Turn oven down to 180°C and roast for the remaining 30-35 minutes, or until perfectly cooked through. 

  7. Remove from the oven and allow to rest for 15 minutes before carving. 

  8. Carve into portions and serve alongside your favourite sides and ENJOY!