Whisky-Spiked Guacamole
Creamy avocado meets a bold splash of whisky in this lively twist on classic guacamole. Fresh lime juice, diced tomato, and optional chilli bring brightness and heat, while the whisky adds a warm, rich undertone that makes this dip anything but ordinary.
Perfect with tortilla chips, veggie sticks, or spread onto toast, it’s a quick, crowd-pleasing snack with a grown-up edge. Add smoked paprika for extra depth, or swap in lemon for a sharper citrus kick. Smooth, zesty, and just a little bit daring.
Ingredients:
2 ripe avocados
1 tbsp whisky
Juice of 1 lime
1 small tomato, finely diced
1 small red chilli, finely chopped (optional)
Salt and pepper to taste
Instructions:
Scoop the avocado flesh into a bowl and mash with a fork.
Stir in the whisky, lime juice, tomato, chilli (if using), and season with salt and pepper.
Serve with tortilla chips or vegetable sticks.
Tips & Variations:
Add a sprinkle of smoked paprika for a smoky flavour.
Substitute lime juice with lemon for a slightly different tang.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
