What are some of your favorite scotch cocktails?
I just made one based on the Blood and Sand and it was delicious.
My recipe substitutes cranberry for orange juice and creme de cassis for cherry brandy.
The Blood and Sand was named after a Rudolph Valentino movie, so I decided to name this drink after a modern movie. Leonardo DiCaprio is a past winner of Italy's Valentino award, so ladies and gentlemen, I give you the "Catch Me If You Can."
Catch Me If You Can
1 oz. blended scotch (Pig's Nose)
1 oz. sweet vermouth (Punt e Mes)
1 oz. cranberry juice
0.5 oz. Creme de cassis (Mathilde)
shake with ice and strain into a cocktail glass (there should be some nice foam on top)
garnish with an orange wheel or peel.
I halved the liqueur from the Blood and Sand to cut the sweetness down and used Punt e Mes to amp up the bitter notes.
The Catch Me If You Can sounds nice.
I came up with a Scotch-based cocktail (also using the Blood and Sand as a starting point for inspiration) back when St. Germain was running that contest, and I was pleased with the results. Maybe you will be too. The contest required a minimum of 1 oz St. Germain. The next time I make it, I might possibly up the amount of Scotch a tad or reduce the amount of St. Germain a bit (or a little of both), but personal tastes vary, and I recall it tasting fairly well-balanced as is:
The Sands of Thyme Cocktail
1 Oz Scotch Whisky
1 Oz St. Germain
0.75 Oz Fresh Lime Juice
0.5 Oz Cocchi Americano
0.25 Oz Luxardo Maraschino Liqueur
Shake well with ice and strain into chilled cocktail glass. Garnish with a sprig of Thyme.
I also made a variation on the above by adding an absinthe rinse to the mix. I called that version the Grey Flannel Suit (no idea why).
Lillet Blanc comes close. The closest I ever came to a Cocchi substitute was mixing equal parts Lillet Blanc and flat Asti, then adding a little bit of flat tonic water, some lemon and orange peels and a few dashes of Regan's orange bitters. In the context of a Corpse Reviver #2, it came darn close. I'm thinking that with all the flavors going on in the Sands of Thyme, the difference between Cocchi and Lillet would be barely noticeable.
My favorite scotch cocktail is the Penicillin cocktail from Milk & Honey.
2 oz. Blended Scotch (Famous Grouse)
3/4 oz. ounce lemon juice
3/8 oz. Sweetened ginger juice
3/8 oz. Honey Syrup
.25 ounce Islay Scotch (Laphroaig)
Combine first four ingredients and shake with ice. Strain into an old-fashioned glass over a large cube. Float Laphroaig on top and garnish with a piece of candied ginger.
For the ginger juice they combine fresh juiced ginger root 4:3 with sugar. I don't own a juicer so I just make a strong ginger/honey syrup.
Here's another I made which was inspired by the Departed, a newly posted cocktail - (http://www.kindredcocktails.com/cockt...). It also looks similar to the Knuckleduster (http://www.kindredcocktails.com/cockt...). In both cases, for mezcal, I substituted the smoky JW Double Black scotch.
1 oz. Dark Rum (Myers Jamaican)
0.5 oz. Scotch (Johnnie Walker Double Black)
1 oz. sweet vermouth (Punt e Mes)
0.5 oz. Campari
dash of orange bitters (Regan's)
A favorite with a gaggle of Scots on vacation in the Bahamas.
Half a large glass of orange juice.
Johnnie Walker Red until the juice started to turn brown.
A great way to start the day.
Though too long a story to tell, I happen to know both Vincenzo Marianella (award winning mixologist) and John Campbell (master distiller at Laphroaig). Together, these two men have made one of the most frightentingly awesome cocktails I've ever tasted. The Smoke of Scotland. Okay, the fact that I'm of Scottish descent MIGHT have something to do with this.
2oz Laphroig cask strength
1/2oz Nolly Prat extra dry vermouth
1/2oz St. Germain
1/2oz barspoon Amaro Averna or Cynar
I am partial to Cynar.
Had a great cocktail at West End Tavern in Boulder, CO last weekend that was primarily bourbon based, but used a very peaty scotch rinse (similar to the absinthe rinse in a sazerac) to add a smoky aroma without overpowering the flavor. It was called a Tangled Up In Bloom; I don't know the measurements, but the ingredients were Makers 46 bourbon, St. Germain, Regan’s orange bitters, lemon, and a rinse of Lagavulin islay single malt scotch. Very tasty.