Scotch Cocktails: 4 Drinks to Expand Your Malty World

As a Scotch drinker with a preference for single malts served neat, Scotch cocktails are the last thing on my mind. In fact, one might say I have a faint aversion toward them, although completely unfounded. Yet, in the noble spirit of exploration, I’ve decided to engage in some light Internet research to compile a list of ‘Scotch-tails’ that could possibly bring a whole new meaning to Blended Scotch:

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1. Let’s start with a Rob Roy. This drink is an easy place to begin because it is familiar and fairly ubiquitous in the sense that you can get it any bar. A Rob Roy is essentially a Manhattan made with Scotch instead of Rye. It’s a fairly easy drink to concoct, however, be sure to use a decent blended Scotch. Recipe & instructions courtesy of Esquire:

Ingredients

  • 2 ounces of blended Scotch Whisky
  • 3/4 ounce vermouth of Italian vermouth
  • 1 dash Angostura bitters

Instructions:

Shake whisky, vermouth, and bitters well with cracked ice, then strain into a chilled cocktail glass and garnish as you would a Manhattan, with a twist of lemon or a cherry.

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2. The Scottish Orchard immediately caught my interest as it throws some Cider into the mix. Not to mention, it’s a perfect drink for late autumn as it mixes effervescent apple with the warmth of blended Whisky. Serve in a decent cocktail glass, like above, and you’ve got yourself a drink that looks as pretty as its sounds. Recipe & instructions via foodandwine.com:

Ingredients

  • 2 ounces of blended Scotch Whisky
  • 2 ounces of hard cider
  • ¼ ounce of honey syrup (honey cut with an equal part of hot water, so it dissolves)
  • 2 dashes Angostura bitters

Instructions:

In a mixing glass with ice, combine 2 ounces of blended Scotch, ¼ ounce of honey syrup and 2 dashes of Angostura bitters. Stir that all up until nice and cold, then strain into a cocktail glass. Top with two ounces of hard cider, and garnish with a lemon peel and a cherry.

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3. The Blood & Sanguinello is a cocktail that steps it up in complexity in ingredients and preparation. The recipe calls for a single malt Scotch and Lillet Rouge, a French aperitif wine. This cocktail is derived from another ‘Scotch-tail’, the Blood & Sand, which typically uses blended Whisky and Cherry Heering. However, I’m drawn to the Blood & Sanguinello due to the huge amount of citrus and liqueurs at play. Plus, who doesn’t love having to use a muddler? Recipe & instructions via Small Screen Network.

Ingredients

  • 4 to 5 brandied or Maraska cherries (Maraschino cherries)
  • 3/4 oz Solerno Blood Orange Liqueur or Triple Sec (to note: LCBO does not carry Solerno Blood Orange Liqueur)
  • 3/4 oz single malt Whisky (a light Speyside with minimal smoke will do nicely)
  • 3/4 oz Lillet Rouge
  • 1/2 oz fresh lemon juice
  • 1/4 oz fresh grapefruit juice
  • 1 tsp. egg white
  • 2 dashes orange bitters

Instructions:

Muddle cherries in a mixing glass and add remaining ingredients (better have a big mixing glass for this one). Shake with ice and strain into a cocktail glass. Garnish with a grapefruit twist.

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4. As the holidays are fast approaching, let us not forget about the artery-busting, blood-sugar spiking and irresponsibly calorific cocktail colloquially known as Eggnog. The very mention of the drink hearkens images of Cousin Eddy imbibing with his moose mug (which you can purchase by the way). If you happen to be an Eggnog fan, you’ll be happy to know that Scotch makes a great addition to a standard recipe. Use a Blended Scotch with a hint of smoke to add a new dimension to the festivities and don’t forget to chase with Lipitor. Recipe & instructions via supercall.com:

Ingredients

  • 6 Eggs
  • 4 Cups Half & Half
  • 1/2 Cup Sugar
  • 1 Cup of Dark Rum
  • 1 Cup of Blended Scotch
  • Grated Nutmeg for Garnish
  • Grated Lemon Zest for Garnish

Instructions:

Separate the eggs, beat the yolks and whip the whites, separately. In a punch bowl, add the beaten yolks, sugar and the Half & Half. Whisk together and then add the Rum & Scotch. Slip in the whipped whites and give the punch a gentle stir. Chill, if desired, or serve at room temperature. Before serving, add your grated nutmeg and lemon. To note, supercall.com’s instructions recommend beer steins to serve and I couldn’t agree more, especially if they look like this.

 

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