It doesn’t matter what the time of year is, it’s always a good time for Scotch. For whisky devotees, if there’s not at least a few bottles of Scotch on the bar cart (especially a minimum of one go-to bucket list bottle), then it’s time to make a liquor store run. For many Scotch drinkers — both experts and those just getting into the category — the primary way to drink the spirit is to pour it into a proper Scotch glass and take in its myriad complexities on the nose and on the palate. Often, the whisky is enjoyed neat or on the rocks to pull out the most that Scotch has to offer.
But sometimes it’s nice to literally mix things up a bit. Scotch cocktails can transform the whisky into something altogether different and uniquely wonderful. And while there’s no shortage of celebration for bourbon cocktails and tequila cocktails, Scotch cocktails generally get less love. It’s time to change that. Here are the classic Scotch cocktails every guy should know how to make.
Islay Scotch Old-Fashioned
As great as a Bourbon Old Fashioned is, switching America’s spirit for Scotch is gamechanger. This particular recipe adds intrigue with smoky Islay whisky, and it’s a significant adjustment on both the nose and the palate. The ice opens up the peaty smoke of the whisky, while the Creole-style bitters provide some sweetness that’s lost by the absence of bourbon. Don’t forget to use the right cocktail cherries (don’t just revert to those standard maraschinos).
Scotch Suggestion: Ardbeg 10 ($60)
Recipe:
- Purified water ice cubes
- 2.5 ounces of Islay single malt whisky
- 1/3 ounce of simple syrup
- 3 dashes of Peychaud’s bitters
- Orange peel, Luxardo cocktail cherries for garnish
How to make it: Add whisky to a lowball glass along with three ice cubes that are dry to the touch (frozen enough not to be wet to the touch). Stir gently. Add simple syrup and two more ice cubes and stir again. Use an orange peel without the pith and a Luxardo cherry as garnishes.
Rob Roy
No, it has nothing to do with Liam Neeson slicing Tim Roth in half with a sword while wearing a kilt. The Rob Roy is the Scotch whisky version of the Manhattan, plain and simple. It’s the most famous Scotch cocktail, and it’s been around since it was created back in 1894 (in a Manhattan bar, of all places). The ingredients are the same, of course, except you’ll need to swap out the traditional rye whiskey or bourbon with a good blended Scotch. It’s smooth, just like the character of the base liquor, and the sweet vermouth enhances things along with a bit of spice from the Angostura bitters. Make sure to use fresh vermouth that has been refrigerated and has not been open for more than two weeks.
Scotch Suggestion: The Famous Grouse ($25)
Recipe:
- Fresh cracked ice
- 1.5 ounces blended Scotch whisky
- 0.75 ounce sweet vermouth
- 1 dash of Angostura bitters
- Orange peel for garnish
How to make it: Chill a cocktail glass. Crack a few cubes of ice in a freezer bag and place it into a cocktail shaker. Add the Scotch and vermouth and stir. Strain the mixture into the chilled glass. Garnish with orange peel.
Penicillin Cocktail
The Penicillin is just the kind of adult medicine you need when you’re under the weather and it’s frigid outside. It’s a relatively new drink, having been created in 2005 at the much-loved, now closed, Milk & Honey bar in New York City. Think of a whiskey sour made with both a peaty single malt Scotch and a smooth blended Scotch instead of rye whiskey. The taste is led by that peaty and smoky layer, followed by the freshness of lemon, honey, and ginger. It’s a drink that opens up the senses and tastes like the best kind of medicine. You might want to get sick more often.
Scotch Suggestion: Monkey Shoulder ($31) for the blended Scotch, and Talisker 10 Year ($62) for the peaty single malt.
Recipe:
- Purified water ice cubes
- 2 ounces blended Scotch whisky
- Peaty single malt Scotch for spritzing
- 2 thin slices of ginger, about 3/4-inch around
- 0.5 ounce honey ginger syrup
- Lemon wheel slice for garnish
- Giant cocktail ice cube
How to make it: Muddle the fresh ginger in a cocktail shaker and add blended Scotch whisky along with the honey ginger syrup. Fill the shaker with ice and shake for 20 seconds until the mixture is very cold (look for condensation on the outside of the shaker). Strain the mixture into a rocks glass. Strain a second time if ginger pieces are still present. Add a spritz of the peaty single malt Scotch to the top layer.
Paris Between the Wars
Paris Between the Wars is, first of all, beautiful enough to stare at at length before sipping thanks to the rich orangish-gold hue. But don’t make the mistake of thinking it’s a fruity drink, because it has some potency. The combination of honey, lemon, cider, and that hint of grapefruit give it tremendous dimension and flavor.
Scotch Suggestion: Dewar’s 12 Year Old ($27)
Recipe:
- Purified water ice cubes
- 1 ounce blended Scotch whisky
- .75 oz Campari
- 0.5 oz honey
- 0.5 oz Lemon Juice
- 3 oz dry hard cider
- Grapefruit peel
How to make it: Add ice cubes, Scotch, Campari, honey, and lemon juice, in a cocktail shaker. Cover and shake until the mixture is well chilled. Strain into tall fluted glass. Add the dry hard cider and top off with the grapefruit peel garnish.
Smoky Martini
This nuanced pre-dinner drink with a twist adds another dimension to the classic Martini. Instead of vodka or gin, the Smoky adds blended Scotch whisky that makes for a totally different experience. It’s a nice deviation from the Dirty Martini and foregoes the olives and olive juice for peat and smoke.
Scotch Suggestion: Hibiki Japanese Harmony ($100)
Recipe:
- Purified water ice cubes
- 2.5 ounces London dry gin
- 0.25 ounce blended Scotch whisky
- Lemon twist
How to make it: Add the the blended Scotch whisky and gin into a cocktail shaker along with ice. Stir it until it’s well-chilled, and then strain it into a Martini glass. Add the lemon twist for garnish.
