February 1, 2019
Sometimes, people are sort of pooh-pooh-y about Scotch cocktails (though of course there are numerous classics, and noble new ones, too, so maybe attitudes are changing even as I type and I’m just not caught up with the word on the street), thinking that Scotch is only to be sipped solo. But I can’t resist trying it in cocktails. You don’t have to drink them if you’re feeling pooh-pooh-ingly, but that’d be your loss. People also sometimes feel the same way about sweet drinks, usually as they’re eating a doughnut or a pie (not a savory pie, but you guessed that). If it’s not bitter or high proof, they get all angry. Well, that’s silly as (much as mentioned above), there are many classics that utilize sweeter ingredients without getting all sickly about it.
But for folks that fall into those camps (those very very sad camps), well, you’ll want to ignore this drink. Not only is the base Scotch, but it uses two fairly sweet ingredients with it. HAH! IN YOUR FACE! I recently received (lucky me) a bottle of one of my favorite blended Scotches, the Famous Grouse. Not only carrying an amazing name, it’s been made since the late 1800s, is the most popular Scotch in Scotland, and it delivers a taste containing caramel notes, some nice spice, and breezy hints of smoke and citrus. Neat! Meaning, it’s good neat, but also lovely in cocktails.
Our sweeter partners here are nutty: Kahana Royale Hawaii Macadamia Nut liqueur (which is sweet, sure, but not so much that it overwhelms the nuttiness), and Praline Pecan liqueur, which as the bottle says is made in the New Orleans style. It’s a sweetie like the candy that carries its name, but also has a nutty nature. They go nicely with the Grouse and all together unveil a somewhat-buy-not-annoying dessert-y style drink that doesn’t go too far, with that solid background and Scotch-i-ness coming first when sipping, followed by a candy and nutty sweetness. The key, though, beyond those ingredients, is a wide orange twist, one that’s somewhat wild. The citrus oils balance the sweetness and the wildness makes everyone play nice. Nice, I tell you, and also make this a wonderful post-dinner treat.
2-1/2 ounces Famous Grouse blended Scotch
1/2 ounce Kahana Royale Hawaii Macadamia Nut liqueur
1/4 ounce Praline Pecan liqueur
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir really well.
2. Strain the mix into a cocktail glass. Garnish with the twist. Enjoy!
December 23, 2016
I was recently able to re-taste a tasty trio (they call it the Ultimate Range) of Ardbeg Scotch Whisky
, 10, Corryvreckan, Uigeadail, thanks to a friendly postal person (how nice they sometimes are!) delivering them to my door. I could go deeply into a review of each one, but honestly there are many spots you can look at for reams (do people still use the word “reams” in this way in the digital age? I hope so) of words on these Scotches. Cause they’re delicious, and you should try all three. If not right now, then soon. However, even when I’m sipping such swell sippers, I always get the urge in the back of my throat or mind to try them in a cocktail – even when most would only have such swell sippers solo or with one dash of natural spring water, or maybe a small perfect ice cube. Call me crazy. You won’t be the first one.
Here, I went with Corryvreckan
. Its lush aroma (blackcurrant, cherry, vanilla, pine, and brine) and even lusher taste (more blackcurrants and other forest-y fruits, dark cherry, pepper, almonds, smoke, a hint of honey, an intriguing echo of the sea), just called to me. It could
be the legendary and dangerous whirlpool it’s named after, too. Cause I am a sucker for a legendary whirlpool. With such a layered and memorable nature (and admittedly a price tag that’s not crazy, but not low end, either), I always want to be extra careful in what I mix it with, and want to let it really shine, just adding small amounts of ingredients that will accent and meld nicely.
I decided first on Martini Gran Lusso Italian vermouth, 150th anniversary edition, which itself comes from a blend of Barbera and oak-aged Moscato, and which boasts rich fruit tones and a little sweetness. The only other ingredient is one I’ve wanted to slip into a cocktail for as long as I’ve had a bottle: Breckenridge Bitters. Made as you might expect in Breckenridge, CO, it isn’t a “bitters” in the traditional sense of the word, more an aperitif that uses local alpine herbs in a magical manner – it’s also a tiny bit sweet, but balances it beautifully with a bitter, herbal loveliness. It’s available in many spots now, and I strongly suggest it.
That’s a powerful trio! And this cocktail is a powerful one – so full of flavor it’s hard to be believed. It’s a force of nature. Like whirlpools and mountains.
All Mountains Are One
2-1/2 ounces Ardbeg Corryvreckan
1/2 ounce Martini Gran Lusso Italian vermouth
1/4 ounce Breckenridge Bitters
Wide orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything but the twist. Stir well.
2. Strain into a cocktail glass, or something comparable and neat. Garnish with the twist.
A Note: Is this close in nature to other Scotch cocktails, including perhaps the most famous of them all? Sure! But every good drink deserves its own good name, even if only one ingredient changes. Really, even if an amount of an ingredient changes. Be creative yo!