Summer was a lot of fun, but it’s over now. We just have to accept that and move on to bolder, peaty-er, smokier things. Because autumn is the perfect time to get into Scotland’s native spirit.
If you’re unfamiliar with Scotch, you might find it to be a little intimidating. That’s okay. We’re here to help ease you into the world of Glenmorangie, Macallan, Bruichladdich, and Ardbeg. We don’t expect you to stop by your local liquor store, grab the first bottle of Scotch you see, take it home, pour yourself a dram and sip. If you’re new to the spirit, your best bet is to try it first in the form of a cocktail. Luckily, there are plenty of Scotch-based cocktails for you the sample and they’re almost all perfect for fall weather.
Below you’ll find some of our favorites.
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Penicillin (Sam Ross, 2005) ～ the NYC Milk & Honey creation that got me into cocktails ———————— 2oz blended Scotch 3/4oz honey-ginger syrup (see below) 3/4oz lemon juice Islay Scotch Candied ginger ~shake first three ingredients and strain over ice. Float Islay Scotch over drink. Garnish with candied ginger. ———————— Honey-ginger syrup: Mix 1 cup honey and 6-inch piece of ginger (peeled and thinly sliced) with 1 cup water. Bring to boil and simmer 5 min. Refrigerate overnight and strain.
Created by Australian bartender Sam Ross at New York’s Milk & Honey in 2005, Penicillin might be the most popular Scotch-based cocktail in the world. This combination of blended Scotch, smoky Islay Scotch, honey syrup, and lemon juice is like a modern-day, iced version of the iconic Hot Toddy.
2 ounces blended Scotch whisky
¾ ounces lemon juice
¾ ounces honey syrup
¼ ounce Islay single-malt Scotch whisky
Supposedly named for a character in a Sir Walter Scott novel, the Rob Roy was invented in the late 1800s at the Waldorf Astoria Hotel in New York City. In the simplest terms, it’s the Scotch version of the iconic Manhattan along with the usual vermouth and Angostura bitters.
2 ounces Scotch whisky
¼ ounces sweet vermouth
2 dashes Angostura bitters