On New Year’s Eve, I love to serve a cocktail inspired by the classic French 75. But instead of using brandy or gin as in the original mix, I use a single malt Scotch. Add a dash of Cointreau for a touch of sweetness and to round off the flavors, and you have a cocktail that’s worthy of an end-of-the-year bash.
Here’s wishing you a very bubbly New Year!
- 2 ounces single malt Scotch
- 3/4 ounces Cointreau
- 12 ounces Champagne or sparkling wine
- 4 large lemon peels, for garnish
Menus & Tags
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Summer Whiskey Cocktail Recipes
Orange wedge and cherry, to garnish
Fittingly, the Stone Sour whiskey cocktail is also known as the "California Sour. It derives its name from the addition of orange juice, but is otherwise just another variation of a whiskey sour. To make it, you’ll shake all the ingredients with ice and strain into a rocks glass filled with ice. Garnish with an orange slice and cherry.
Best Scotch Cocktail Recipes
2 oz. blended Scotch whisky
Fittingly, I was first introduced to the Rusty Nail, and it’s main ingredient, Drambuie, while doing my first Scotch whisky flight in Scotland, in Edinburgh. If you want a gateway to Scotch, Drambuie is a starting place, as it’s technically a Scotch liqueur. The Scotch whisky is infused with Heather honey, herbs and spices, making it the perfect fall and winter compliment. Being that it’s got just two ingredients, it’s really impossible to mess it up. To make it, you’ll simply add the Drambuie and blended Scotch whisky to a rocks glass with ice and stir it—that’s literally it. Bartenders use different ratios here, like a 1:1 ratio, but I follow David Wondrich's above recommendations.
8 Simple Scotch Cocktails
Scotch cocktails are having a moment. That doesn’t mean the days of sipping the spirit neat are gone, but high-end bars and neighborhood watering holes alike are mixing top-shelf Scotches in tasty tipples. Look for classics like Blood & Sand, or make these original libations at home with your favorite whisky.
Recipe courtesy Toby Maloney, bartender, The Patterson House, Nashville
Although Maloney uses housemade falernum bitters to add a hint of tropical spice to smooth blended Scotch, Cocktail Kingdom also sells a version.
1½ ounces Monkey Shoulder Scotch
½ ounce Clear Creek Blue Plum Brandy
½ ounce Carpano Antica sweet vermouth
½ ounce Carpano Bianco dry vermouth
1 dash Cocktail Kingdom falernum bitters
Orange peel, for garnish
In a mixing glass, stir together all ingredients with ice. Pour into a chilled rocks glass. Twist an orange peel over the top of the drink to release its oils, then place the peel on the rim of the glass to garnish the drink.
Recipe courtesy Jeff Faile, bar & spirits director, Vermilion, Alexandria, VA
Chamomile tea lends a gentle floral touch to this smooth sipper. The tea-infused syrup also works well to sweeten drinks made with gin, and even non-alcoholic beverages like lemonade.
1½ ounces Dewar’s 12
¾ ounces Chamomile Tea Simple Syrup (recipe below)
1 ounce lemon juice
Lemon peel, for garnish
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a rocks glass over fresh ice. Garnish with a twist of lemon peel.
For Chamomile Tea Simple Syrup
1 cup water
1 cup sugar
2 chamomile tea bags
In a saucepan, bring water to a boil. Stir in sugar until it dissolves, then lower heat and allow to simmer for 10 minutes. Remove from heat, and add the tea bags. Allow to steep for 10 minutes. Remove tea bags. Once cooled, the syrup can be stored in a sealed container in the refrigerator for up to 2 weeks.
This classic cocktail was adapted from Harry Craddock’s 1930 tome, The Savoy Cocktail Book.
1½ ounces White Horse Blended Scotch Whisky
¾ ounces lemon juice
¾ ounces simple syrup
2 dashes absinthe
½ ounce egg white
Orange peel and cherry, for garnish
In a cocktail shaker, combine all ingredients except soda water with ice. Shake well, and strain into a tall glass (like a Collins glass or Champagne flute). Pour soda water into the shaker and gently swirl it around, then strain into the drink to top it off. Garnish with a curl of orange peel and a cherry.
Recipe courtesy Erick Castro, bartender/managing partner, Boilermaker, New York City
Fresh, mixable Glenlivet plays particularly well with fruity flavors, as this harmonious marriage with apple brandy shows.
1 ounce Glenlivet 12 Years of Age Scotch
1 ounce apple brandy, like Calvados
¾ ounce Carpano Antica sweet vermouth
¼ ounce Benedictine
2 dashes Angostura bitters
2 dashes Peychaud’s Bitters
Orange peel, for garnish
In a mixing glass, combine all ingredients with ice. Stir until chilled, and strain into an Old-Fashioned glass over fresh ice. Garnish with a twist of orange peel.
Recipe courtesy Jan Russell, bar supervisor, Lucy Restaurant & Bar at Bardessono, Yountville, CA
In this drink, The Glenrothes, a fresh, fruity Speyside Scotch, is deepened and sweetened by fortified Muscat and nutty Nocino liqueur.
2 ounces The Glenrothes Single Malt Scotch
½ ounce Buller Wines Victoria Muscat
½ ounce Nocino della Cristina walnut liqueur
1 dash orange bitters
Lemon peel, for garnish
In a mixing glass, stir together all ingredients with ice. Strain into a martini glass and garnish with a twist of lemon peel.
Recipe courtesy Alex Howell, bar manager, Bondir, Concord, MA
Carrots lend natural sweetness and an eye-popping orange hue to this libation.
1½ ounces Famous Grouse Scotch
¾ ounces carrot syrup (recipe below)
½ ounce Cynar
½ ounce lemon juice
In a cocktail shaker, combine all ingredients with ice. Shake well, and strain into a coupe glass.
½ cup carrot juice
½ cup sugar
Cook juice and sugar over low heat, stirring occasionally, until the sugar has dissolved. Fine-strain the syrup and keep refrigerated.
Recipe courtesy Adam Hodak, bartender/partner, Green Russell, Denver
Craigellachie (pronounced Creg-EL-a-key) is a robust single-malt whisky from Scotland’s Speyside region, hence this delightful drink’s name.
1½ ounces Craigellachie 13-year-old Scotch
¾ ounces Cocchi Vermouth di Torino
½ ounce Benedictine
2 dashes Angostura bitters
Stir all ingredients in a cocktail mixing glass with ice. Strain into a rocks glass over a large piece of fresh ice (Hodak prefers an ice sphere). Garnish with a twist of lemon peel.
Recipe courtesy Jason Wagner, beverage director, Fung Tu, New York City
Just a rinse of peaty Scotch provides a smoky whisper to this low-alcohol apéritif.
½ ounce Lagavulin Single Malt Scotch
1½ ounces Cynar
¾ ounce Valdespino Inocente Fino Sherry
¾ ounce Lustau Dry Amontillado Los Arcos Sherry
2 dashes Angostura bitters
2 dashes Peychaud’s Bitters
1 thick piece of lemon peel
Pour the Scotch into a coupe glass, gently turning it to coat the inside. Remove the Scotch, and set the glass in the freezer to chill.
Pour remaining liquid ingredients into a mixing glass, add ice and stir until the outside of the glass is cold. Strain into the prepared glass. Squeeze the oil from the lemon peel over the top of the glass and discard.1 Give You Pause 2 Home Sweet Home 3 Morning Glory Fizz 4 Full Windsor 5 Public Enemy #1 6 Carrot Syrup Scotch 7 Spey Awhile 8 Money Tree
The Morning Glory Fizz
Put some ice cubes in a cocktail shaker and add:
- 1 measure of scotch
- Juice of 1 lemon
- 1 egg white
- 1 dash anisette
- 1 teaspoon sugar
Shake thoroughly. Strain into a tumbler containing ice cubes and top up with soda. Garnish with a cherry and a slice of lemon.
Funnily enough in a bygone error, these types of drinks were really popular with men, going up to the bar and ordering a drink like the Morning Glory Fizz or a Tom Collins. Just yummy, it also pretty refreshing as well.
It was actually designed and built to be more of a morning drink. When these types of drinks were popular cocktails was designed more to be medicinal morning “Pick me ups”, just like the modern morning coffee.
We recommend making it with a decent scotch. Just a note there are plenty of other Morning Glory Fizz recipes that vary slightly, so don’t be scared to experiment a bit.
Top 5 Scotch Brands
Best Drinking for the Morning Glory Fizz
We don’t live in the olden days, so don’t pound one before work. Maybe save it for those special afternoons sitting outside with that someone special.
Which Glass do I use
If you want to be prim and proper we recommend a tall glass, but seriously short glasses as well.
Want to see more scotch based recipes, click here, what ever you do, we recommend drinking responsibility. Enjoy the Morning Glory Fizz.
20 best Scotch whisky cocktails
Before addressing what are the 20 best Scotch whisky cocktails, it's perhaps worth addressing the reputation, both blends and single malts, have for not being cocktail friendly due to their peaty/smoky/salty character. This misconception has not been helped by the words of some of my heroes.
"Whisky. "is a grouchy old bachelor that stubbornly insists on maintaining its own independence and is seldom to be found in a marrying mood. Its flavour refuses to be subdued. When combined with some other liquor the result will frequently be two distinct flavours, possibly antagonistic to one another, instead of a new and pleasing fragrance that is merely subtly suggestive of the two original essences"
David A Embury , The Fine Art of Mixing Drinks
"it requires genius to make whiskey punch"
Jerry Thomas, Bartenders Guide
"Really smoky Scotches, like the Islay malts, are the hardest of all the whiskies to find a home for in cocktails, though it's not impossible. "American blended and straight whiskies are much more cocktail-friendly. "
Dale Degroff, The Craft of the Cocktail
OK, let's be honest vodka mixes with pretty much everything while Scotch is a tad choosier its bedfellows. However, find and exploit the flavours it combines well with and the results are sublime, as the following illustrates.
With: Scotch whisky, vermouth amaro, dry vermouth, and aromatic bitters.
We say: There are numerous choices that can influence this spirituous aperitif-style cocktail, or after dinner sipper.
With: Scotch whisky, gin, crème de cacao white, and cream.
We say: Cream and rich chocolate smooth scotch whisky and gin without smothering them.
Blood and Sand (Difford's recipe)
With: Scotch whisky, cherry brandy, rosso vermouth, Islay single malt, and orange juice.
We say: This formula, with slightly increased Scotch and orange juice, is dryer and fresher than the classic equal parts recipe.
Bobby Burns (Difford's recipe)
With: Scotch whisky, rosso vermouth, Bénédictine D.O.M., creole bitters, and absinthe.
We say: My version of this classic combines elements from the world's most respected vintage recipes, including from: The Savoy Cocktail Book, Fine Art of Mixing Drinks, and Old Waldorf-Astoria Bar Days.
With: Scotch whisky, grapefruit juice, and honey syrup.
We say: Delicately peaty Scotch whisky with rich rounding honey balancing tart zesty grapefruit.
With: Scotch whisky, lemon juice, sugar syrup, and crème de mûre.
We say: A riff on Dick Bradsell's Bramble created by Jacob Briars.
With: Scotch whisky, Islay single malt, bianco vermouth, and amaro.
We say: Not the most endearing of names but this spiritous late-night sipper has broad family appeal beyond just uncles, so long as they have a taste for bittersweet peaty whisky.
With: Scotch, amaretto, and amontillado sherry.
We say: The choice of sherry greatly impacts the Explorer. Made with cream sherry, as per the original recipe, brings out the rich marzipan notes in the amaretto to produce a richer after-dinner cocktail.
With: Islay single malt, Scotch whisky, cherry brandy, sugar syrup and egg yolk.
We say: Smoky Islay malt adds a distinctive aroma and flavour to this appropriately named cocktail.
With: Mint, Scotch whisky, Drambuie, and sugar syrup.
We say: A Scottish twist on the classic bourbon-based Mint Julep.
Journey of Brothers
With: Scotch whisky, calvados, fino sherry, celery bitters, and tonic water.
We say: Dry and lightly fruity with herbal minerality, this is a superbly refreshing and complex long drink.
With: Scotch whisky, orange juice, lemon juice, orgeat, and sugar syrup.
We say: "Scotch whisky blended with fresh oranges, lemons and a whisper of almond."
With: Scotch whisky, cherry brandy, white crème de cacao, dry vermouth, and orange bitters.
We say: It's not sweet, but it wavers on the sweet side of balanced, so I'd recommend enjoying after a meal.
With: Scotch whisky, amaro, and walnut liqueur.
We say: Bittersweet, herbal and subtly nutty with delicate notes of smoky whisky. A tasty late-night sipper.
Perfectly Straight Blood & Sand
With: Scotch whisky, Islay single malt, cherry brandy, kirschwasser, rosso vermouth, dry vermouth, and orange juice.
We say: With a whopping seven ingredients, but they all bring something to the party.
With: Scotch whisky, rosso vermouth, and Abbott's bitters.
We say: The Scotch answer to the Manhattan. OK with aromatic bitters but better with Abbotts.
R U Bobby Moore?
With: Scotch whisky, bison grass vodka, Sauvignon Blanc, apple juice, and honey syrup.
We say: It's common to pair Scotch whisky with apple, and Bison Grass vodka with apple juice, but combining these three with acidic wine and rich honey adds sweet 'n' sour complexity.
With: Scotch whisky, lemon juice, sugar syrup, and egg white.
We say: This drink is sadly often overlooked in favour of the bourbon-based Whiskey Sour.
Velvet Old Fashioned
With: Scotch whisky,
PX sherry, Demerara sugar syrup, aromatic bitters.
We say: The use of a good sherry and achieving the correct level of dilution is key to the success of this potentially brilliant cocktail.
With: Scotch whisky and green ginger wine.
We say: Subtly spirituous with whisky notes tamed by rich green wine, which also adds mild warming ginger spice.
14 Scotch Cocktails To Expand Your Drinking Horizons
There's more to this Scottish whiskey than neat or on the rocks.
Scotch deserves a place on any refined bar cart, but for decades conventional wisdom (and high price point) has kept those Scottish bottles securely reserved for straight spirits drinkers. If you weren't having it neat or on the rocks, they'd say, then you were wasting good whiskey. Fortunately, those days are past us now, with educated drinkers and top tastemakers increasing reaching for bottles from Islay and Speyside to doctor up delicious cocktails. Want to get in on the game? Here are some of the tastiest, most sophisticate cocktails to make with scotch.
2 oz Glenmorangie 10 year Scotch
.25 oz Aperol
.5 oz simple syrup
1 oz fresh squeezed pink grapefruit juice
1 basil leaf
1 dash Regan&rsquos Orange Bitters
Pour all ingredients in a tall glass with ice. Shake and strain over block ice. Pour in a crystal glassware. Garnish with basil leaf.
1.5 oz scotch
.75 oz chamomile liqueur*
.5 oz lemon juice
.25 oz herb syrup with thyme**
Add all ingredients to a cocktail shaker with ice. Shake mixture until just combine and chilled. about 5 seconds. Strain cocktail into chilled old fashioned glass half-filled with ice. Pinch a strip of lemon peel over drink and rub outer edge of glass with lemon peel and serve.
*Chamomile liqueur: Place .5 oz chamomile flowers, 1 3-inch strip of lemon zest, and vodka to a pint jar. Cover tightly and shake to combine. Store in a cool, dark place for 2 days, shaking occasionally. After 2 days, strain through a fine mesh strainer lined with cheesecloth, pressing all of the liquid out of the solids. Return infused vodka to clean jar and add simple syrup. Cover and gently shake to combine. Can be stores for up to 1 year.
**Herb syrup: Heat .75 cup sugar and 5 oz water in a small sauce pan over medium heat, whisking frequently until sugar has dissolved. Stir in 12 thyme sprigs and let cool completely. Strain through a fine mesh strainer into an airtight container and discard solids.
1 oz Laphroaig 10 year old scotch
1 oz Pierre Ferrand 1840 cognac
.25 oz Cocchi vermouth
.25 oz Chareau aloe liqueur
.25 oz Nardini Amaro
Pour all ingredients into a mixing glass, stir, and strain. Garnish with a cucumber ball on a bamboo pick.
By Amir Babayoff for Ophelia, NYC
2 oz Aberfeldy 12 Year Old Single Malt Scotch
.25 oz honey syrup
.25 oz lime juice
1 oz unfiltered apple juice
Add whisky, honey, lime and apple juice. Give a quick stir. Add ice and top with ginger beer. Garnish with an apple fan and cinnamon stick.
1.5 oz Monkey Shoulder Scotch
.75 oz fresh lemon juice
.75 oz simple syrup
Using a torch, place lemon wheel on the wooden board and torch until charred. Put glass upside down over the charred lemon to keep the smoke in.
Using shaker tin, combine Monkey Shoulder Scotch, fresh lemon juice, and simple syrup together and shake. Serve in smoked glass, and garnish with the charred lemon and a sprig of thyme.
1.5 oz Monkey Shoulder scotch whisky
.75 oz dry vermouth
.75 oz Amaro nonino
Combine all ingredients in a mixing glass. Fill the entire mixing glass with ice. Stir for 20 seconds then strain into a double rocks glass. Serve with a big ice cube and garnish with an orange peel.
.75 oz sweet vermouth
.75 oz blood orange juice
.75 oz Compass Box Great King Street Glasgow Blend
.75 oz Cherry Heering
Combine all ingredients in a shaker tin. Shake with ice and strain into a chilled coupe. Garnish with an orange zest.
1.5 oz Craigellachie 13 Year Old
.25 oz Martini Bitter
A dash of saline
Top with Old Jamaica Pineapple Soda
Build all ingredients over cubed ice in a highball glass. Garnish with slices of dried pineapple and manchego cheese.
.75 oz Monkey Shoulder scotch
.75 oz Maison Rouge cognac
.75 oz Dry Vermouth
.25 oz Combier Peche
.25 oz Old Overholt Rye
Add all ingredients to a mixing glass and stir for 10-15 seconds. Strain into an old fashioned glass with a large cube. Garnish with flamed lemon oil either from a fresh twist or an atomizer.
By Sarah Briggs of Renata in Portland, OR
.5 cup chocolate chips, melted (for garnish)
Crushed peppermint candies (for garnish)
1 cup milk
1 packet hot chocolate mix
.5 oz peppermint schnapps
1 oz scotch
Dip the rim of a mug in melted chocolate, then in crushed peppermints. Set aside. Warm milk, then add hot chocolate packet and cook according to package directions. Add peppermint schnapps and scotch. Add a swirl of whipped cream and sprinkle with crushed peppermints.
1.5 oz blended scotch
2.5 oz Earl Gray tea (prepared and let chill)
.75 oz lemon juice
.5 oz Drambuie
.25 oz Suze
2 dashes Angostura Bitters
Top with Blenheim's Spicy Ginger Ale
Build in a collins glass, top with ginger ale, add ice and garnish with a long lemon peel wrapped around the inside of the glass.
By Justin Simko of The Bar at Husk in Charleston, SC.
1 dash House-made Roasted Bourbon Pecan Bitters*
1 dash Angostura Orange Bitters
.25 oz Carpano Antica Formula Vermouth
.75 oz Averna Amaro
2 oz Dewar's 12 year old scotch
Build in mixer over ice. Stir and we strain. Serve in a chilled coupe and garnish with a cherry.
*Roasted Bourbon Pecan Bitters: Toast 2 cups pecans in oven at 350 degrees for 7 to 10 minutes, until they're extra toasty. Next, cook them in a blend of 750 mL Old Gran Dad 114 Proof Bourbon and 10 dashes Angostura Bitters at 160 degrees for about 3.5 to 4 hours. Let mixture cool and then strain solids.
By Andy Haddock at Terra in Columbia, SC
1.75 oz Great King Street Artist&rsquos Blend
.75 oz fresh lemon juice
.75 oz honey ginger syrup*
.25 oz The Peat Monster
Build Great King Street Artist's Blend, lemon juice, and honey syrup in mixing tin. Shake and strain over ice into an old fashioned glass. Drizzle with Peat Monster.
*Honey Ginger Syrup: Combine 2 parts honey to 1 part water in a sauce pan and simmer to combine. Cool, bottle and refrigerate. Meanwhile, peel, wash, and extract the juice from 20 oz of fresh ginger. Combine 1 part ginger juice to 2 parts sugar in a sauce pan and simmer to combine. Remove from heat and set in ice bath. Bottle and store. Combine 2 parts ginger syrup to 1.5 parts honey syrup.
2 oz Glenmorangie 10yr
.75 oz Antica Formula Sweet Vermouth
.25 oz Montelobos Mezcal
.25 oz Luxardo
.25 oz Birch Water
2 dashes Bokers bitters
Smoked Sea Salt
Combine all ingredients, besides mezcal, into a tin with ice and stir, then pour the liquid into a flask (or set aside). Pour 2 oz of smoked sea salt onto a slate tray with .25 oz of Montelobos Mezcal on top and light on fire, then smothering it with a coupe glass to capture the smoke flavor. Pour the batched recipe from the flask into the coupe and enjoy.
Morning Glory Fizz
The humble Fizz has been grossly overlooked by cocktail connoisseurs for years. But as Naren Young illustrates, there is depth and complexity to this whisky-friendly concoction.
There was a time, many moons ago, when it was a daily ritual for many young men (and it was always men) to sidle up to the bar at their local watering hole and enjoy a drink of the morning. A glass of Sherry, a tot of rum, a dram of whisky or a cocktail. Yes, a cocktail. That drink might have taken a strange moniker like a Corpse Reviver, Between the Sheets, Pick Me Up, Morning Glory Fizz, Eye Opener or Red Snapper. Either way, this was a completely acceptable practice back in those halcyon days. Ah, what a wonderful era that must have been to live in.
Circa 1830, the Fizz, in particular, enjoyed several decades in the sun even though it was a simple, democratic libation that didn&rsquot require any pomp or ceremony. It called on a base spirit (most typically this was gin), lemon, sugar and some form of carbonated water. It essentially shares the same DNA as the Collins family of drinks except that the Fizz was shaken in its preparation and served in a short glass (think of a tall slender highball cut in half) with no ice and no other form of garniture. This was a no nonsense drink for people on the move.
The Collins, on the other hand, was a more leisurely affair, prepared as a long drink and built over lashings of ice and finished with an orange or lemon slice, a cherry or whatever took that particular bartender&rsquos fancy. This might have been sipped through a straw and was perhaps more contemplative in its enjoyment. In a strange about face, though, I now think the Fizz in its various guises, is the drink that actually deserves our attention again.
The Fizz &lsquofamily&rsquo includes the Silver Fizz, which has the addition of an egg white a Golden Fizz includes an egg yolk a Royal Fizz sees the entire egg being shaken in, while a Diamond Fizz is a more ostentatious variation charged with a little Champagne. The Fizz &ndash like many great cocktails of a bygone era &ndash is making a serious comeback and this Diamond version is about as decadent as drinking in the morning gets.
Much of the appeal of the Fizz (and the Collins) is that they are extremely versatile and can provide an easy canvas for creative bartenders and cocktail enthusiasts tinkering around at home to add their own flourishes. And don&rsquot be restricted by only using gin as a base as almost any spirit out there works. I do, however, lean towards whiskey and especially Scotch. When the mercury rises, a well-made Whisky Fizz is a thing of beauty and a welcome respite from the heat.
It also goes to show that Scotch doesn&rsquot need to be stereotyped as a cold weather base &ndash far from it. The Morning Glory Fizz is a case in point. It&rsquos a drink I&rsquove featured on many cocktail menus I&rsquove created and it&rsquos been a sleeper hit every time. Right now, I&rsquom using Monkey Shoulder, though I&rsquove also tried it recently with the Compass Box Great King Street &lsquoGlasgow Blend&rsquo, with its smokier nuances adding further depth and complexity. I also like a higher proof blend like the Cutty Sark Prohibition. Whatever Scotch you choose will no doubt complement the whisper of absinthe in the drink, which adds a very subtle top note of anise.
The Morning Glory Fizz was first mentioned in 1884 in How to Mix Drinks by some chap called Winter. It was also mentioned the same year in another book called Scientific Barkeeping by author unknown. It could be considered a &lsquoSilver Fizz&rsquo, and it is this ambrosial texture that is the true beauty of this drink. You will need to use a technique known as the &lsquodry shake&rsquo whereby the ingredients (except the soda) are shaken for a few seconds without ice.
Shaking the egg at room temperature allows it to emulsify more rapidly, while giving it much more of that thick, frothy head that we love. Then add the ice and shake the drink again violently. Strain this into a small fizz glass and add a splash of cold bottled sparkling water. I like to either break a lemon twist over the surface or a spray of absinthe using an atomizer as a final flourish. This is about as good as spring and summer drinking gets.
Morning Glory Fizz
60ml (2oz) Monkey Shoulder
1 barspoon of Pernod absinthe
20ml (0.75oz) lemon juice
20ml (0.75oz) simple syrup
1 egg white
A splash of soda water
Dry shake all ingredients. Then add ice and shake hard. Add just a splash of soda and strain into a Fizz glass. Spray with absinthe.
6 Glenlivet Cocktail Recipes That'll Have You Planning a Vacation in Scotland
Fast becoming a staple on cocktail menus, scotch is an ornery star. So distinctive is Scotland’s signature, smoky whisky that it’s a delicate ingredient to balance. (Unlike vodka, you can’t dump it in just anything.) But when it’s done right, the perfect scotch cocktail is something magnificent to behold𠅊nd to taste.
Though blended scotches—made from a variety of single malts𠅊re often a mixologist’s go-to for their smoothness and consistency, single malt whiskys offer something a little more distinctive. Glenlivet, made in the oldest legal distillery in Scotland, is one such single malt. One of the best-selling single malts in the world, Glenlivet (in typical Speyside fashion) is also one of the best balanced, characterized by light and grassy notes that offer exciting mixing possibilities.
Take a tour through the great (and fast reviving) cocktails of scotch past with a bottle of Glenlivet, with two new inventions to spice things up.