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Scotch Whisky Cocktail - Flannel Shirt |
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Mix with Highland Park
12 year old Scotch
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Flannel Shirt
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Think of the Flannel Shirt cocktail as the new Manhattan for the "Lodge Set". It is sophisticated, rich and nuanced, yet with a taste that is down to earth. This masterful blend of ingredients
was created for a Highland Park event by Portland's "2011 Rising Star Mixologist", Jeffrey Morgenthaler. This drink is meant not only to showcase their scotch, but reflect the character of the Pacific Northwest, definitely more flannel shirt than tuxedo. The key to its tastiness is in the use of fresh-pressed local apple cider paired not only with scotch but with the slight bitterness of Averno amaro and the spiciness of St. Elizabeth Allspice Dram.
Hailing originally from Eugene, this University of Oregon grad has worked in every type of bar imaginable from taverns, neighborhood dives and VFW Halls, to upscale night clubs and establishments of fine dining. Morgenthaler now runs the bar program at bistro Clyde Common in Portland.
While Jeffrey loves to experiment with various techniques and was credited in the media for revival of the barrel aged cocktail, he feels the most creative when under constraints. He likes to strip things down to their essence and generally keep it simple.
Interested in the culinary arts, Jeffery cooks to relax in his free time, which must be scarce given his devotion to his career. He is a judge for the San Francisco World Spirits Competition and a founding member of the Oregonian Bartenders Guild. He pens frequent personal musing on his blog: www.jeffreymorgenthaler.com/. This doesn't include the many contributing articles, reprints of his recipes, interviews, recognitions and awards....Whew! Thanks for taking the time to share one of your creations with us.
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ingredients
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Makes 1 drink
1 3/4 oz. Highland Park 12 year old scotch
1 1/2 oz. Fresh pressed local apple cider
1/2 oz. Averna amaro
1/4 oz. lemon juice
1 tsp. 2:1 demerara simple syrup
1/2 tsp. St. Elizabeth Allspice Dram
2 dashes Angostura bitters
Garnish: Orange twist
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preparation
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This will taste best using the freshest local apple cider available. Mix all ingredients in a shaker with cracked ice. Pour over fresh ice in an Old Fashioned glass and garnish with an orange twist.
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Scotch Whisky Cocktail - Sage Buck |
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Mix with Oban or other favorite non-smoky scotch
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Sage Buck
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Herb spiced cocktails are all the rage this summer, so we wanted to share an intriguing twist on the concept with this tasty sage infused scotch based creation by Ethan Kaercher.
As a private chef, Ethan is no stranger to the delights of using fresh herbs. So it was a natural transition to start experimenting with them in cocktails. Sage Buck combines the classic "Buck" ginger beer cocktail recipe (also known as a "Mule") with his own fantastic combination of fruit liquers, combined with the zestiness of a sage infused Oban scotch. The end result is refreshing and delicious, or shall we say "herbalicious".
Working first as a means to put himself through college, Ethan entered the bar scene over 11 years ago. After stints at 5 to 6 bars and brew pubs over the years, he is now
stationed as Lead Bartender for Capitol Chophouse in Madison, Wisconsin. Ethan is also back to college completing a business degree.
While he considers himself mainly a bourbon man, Ethan does enjoy tasting and experimenting with the Chophouse's respectable collection of single malt scotches. He has even tried scotch in cooking and with some coaxing, has agreed to share a recipe or two for us to post on this website. An avid "Localvore", you'll likely find Ethan on his limited time off, enjoying the bounty of local farmer's markets or tending his own backyard garden.
When asked what trends he sees for mixology, he hails the comeback of prohibition style cocktails, though clearly he will not be afraid to add his own unexpected savory twist on these classics.
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ingredients
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Makes 1 drink
Sage Leaves
4 pink peppercorns
1/2 oz simple syrup
1 1/2 oz sage-infused Oban scotch or other suitable non-smoky whisky (see note below on how to infuse)
1/2 oz lemon juice
1/2 oz pear liquer (such as Mathilde Poire)
1/2 oz apple brandy (such as Calvados)
2 oz ginger beer
Garnish: Sage leaves
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preparation
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To infuse the scotch with sage, use a ratio of 4-5 large sage leaves per 8 oz of scotch. Let infuse for 3 to 5 days, the longer the better. Strain leaves from scotch before serving. For a faster method that will decrease the alcohol content slightly, steep sage and scotch on medium heat for 10 minutes. Strain and let cool.
When ready to make the cocktail, fill a Collins glass with ice. Begin by muddling the pink peppercorns with 1/2 oz simple syrup in a shaker. Add ice. Add sage infused scotch, lemon juice, pear liquer and apple brandy to the shaker. Shake madly then pour mixture in glass and top with ginger beer.
Garnish with a "smacked" sage leaf that has been slapped in the palms of your hand to release its essential oils.
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Scotch Whisky Cocktail - Strawberry Basil Collins |
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Original was created with Dewars White Label - but can be made with any quality unpeated scotch
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Strawberry Basil Scotch Collins
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Evan Faber is on a mission to encourage people to explore the world of spirits in a unique and interactive way. He has created an ingenious beverage program called "The Cocktail Element" for restaurant SALT Bistro in Boulder, Colorado. His instructional menu has taken the art of crafted cocktails to a whole new level. One is encouraged to mix and match different liquors with infused syrups and seasonal ingredients in one of six classic cocktail styles, to create a truly customized libation tailored to one's individual taste.
Faber wants you to forget everything you have come to expect of a certain liquor when it comes to creating a cocktail. "Just think of each as a liquid flavor ingredient, not just a spirit type."
His Strawberry Basil Scotch Collins deliciously demonstrates this notion. Using summer fruits and herbs instead of predominately lemon juice, he replaces the gin with whisky in this recipe. The scotch provides a definite alcoholic oomph and flavor depth, with the overall result a refreshing, summery cocktail that is unexpected for this brown spirit. His unique combination of ingredients maintains the characteristic of a Collins cocktail but delivers a totally different flavor profile.
This sixteen year veteran of the industry has worked every "bar" position from soda jerk in his early days, to Sommelier for the prestigious Penrose restaurant, at the Broadmoore Hotel in Colorado Springs. Faber was attracted to SALT Bistro in Boulder, because of their reputation for delivering the quintessential Colorado culinary experience. Advantaging themselves of the bountiful farms and other locally sourced foods, wines, beers and spirits of the area, SALT Bistro has carved out a truly unique regional
dining niche, a proverbial "Taste of Colorado".
When Evan Faber is not working, researching or teaching about beverages, he enjoys photography and song writing/music production. He has developed an iPhone App that allows a person to experiment with his Cocktail Element program at home.
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ingredients
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Makes 1 drink
1.5 oz Dewars White Label (or other unpeated scotch)
0.5 oz Lemon Juice
0.5 oz Simple Syrup
3 Large Fresh Strawberries
3 Medium sized fresh Basil Leaves
Soda Water
Garnish: Whole strawberry and basil
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preparation
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Combine lemon juice and simple syrup into a shaker. Muddle in the basil and strawberries. Add Scotch and shake profusely. Strain into a Collins glass over ice. Top off with soda and stir.
Garnish with basil and strawberry.
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Scotch Whisky Cocktail - Ward III Bespoke |
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Left to Right:
Kenneth McCoy's Bespoke Cocktail for Sip Smoke Savor
Fresh apple
1/4 oz. honey water
1 egg white
1/4 oz. Godiva Chocolate Liqueur
2 oz. Auchentoshan Three Wood
1/2 oz Creole Shrubb (or any good quality orange liquer)
Muddle fresh apple into a mixing glass. Add all other ingredients and vigorously shake with crushed ice until egg white is foamy. Strain into glass.
Michael Neff's Creation
for Sip Smoke Savor
Muddled peach
1/2 oz fresh lemon
Dash fresh orange juice
1/2 oz Godiva Chocolate Liqueur
3/4 oz Auchentoshan Classic Scotch
3/4 oz Sheep Dip Scotch
1 egg white
Dash of orange bitters
Drizzle of Laphroaig for garnish
Muddle peach fruit directly into mixing glass. Add all other ingredients except for Laphroaig and shake vigorously with crushed ice until egg white is foamy. Strain and serve into glass. Drizzle Laphroaig over top and garnish with a piece of chocolate bar.
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WARD III Sip Smoke Savor Themed Bespoke Cocktails
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In our first full year as a new website, we discovered many wonderful scotch libations, just a few of which have been published in this section. But our most exciting experience by far was personally collecting on an offer to have a cocktail, "custom made" to reflect the character of our own Sip Smoke Savor website.
For the uninitiated, a "Bespoke" cocktail is one that is tailored made to a customer's tastes and personality. Bespoke to me, harkens back to the days when the bar-keep not only "knows your name", but remembers exactly what you drink. The guys of Ward III Tribeca, carry this notion a step further and the drink becomes personalized to you and then carries your name. Their bespoke equation is simple: best seasonal ingredients, home made syrups, passion for their craft and creativity that knows no bounds.
Ward III opened just a year ago June. The three owners had worked in various establishments in Tribeca which gave them a natural connection to the neighborhood. What they also found in common was their love for the craft of cocktail making and a shared desire to deliver a great experience when you entered "their house". Without a doubt, they are a success. Qualities of warm aesthetics, great food and drink, along with personalized attention have all conspired to result in rave reviews from critics in a skeptical town of notable taverns.
Just who are these guy? (In our picture at top from left to right)
Kenneth McCoy's family heritage is the New York bar business, having grown up, working in his father's establishments in the 70's & 80's. This second generation barkeep has worked in some of the most renowned bars in New York such as Bridge Cafe and Dylan Prime. With 18 years in the business, he has also gained notoriety for scotch based concoctions and won the Iron Bartender Title at the Whisky Live event in 2010.
Michael Neff, though born and raised in Southern California, discovered the bar business in Seattle and never looked back. In fifteen years, Neff has opened ten bars in three states as either Bar Manager or Consultant. Finally as an owner, he has the chance to put his personal mark on an enterprise.
Abdul Tabini immigrated to New York from Casablanca and procured a position at the prestigous Odeon. There he spent fourteen years as their primary bartender and mixologist until coming to Ward III. His cocktails have been featured in books and articles and he has won various cocktail competitions.
Sip Smoke Savor found their Bespoke concept so fascinating, that we put all three partners to the test on our visit. On the spot, they each designed a cocktail to reflect our website 's passion for scotch, fine cigars and chocolate. Unfortunately Abdul's recipe was lost to posterity as our napkins notes didn't survive the evening. We do know it made use of sheep dip scotch, Godiva liqueur, egg white and was garnished with a fragrant concoction of orange zest, rosemary and cinnamon. In order to do justice to this recipe, we will just have to go back for another session at Ward III.
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Scotch Whisky Cocktail - Blackberry Tartan |
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Mix With:
Original recipe calls for The An Cnoc 12 year old or you may substitute other Highland scotch
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Blackberry Tartan
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If the end of summer could be bottled and served, it would taste like the Blackberry Tartan. Plump, ripe berries, a hint of maple syrup, rum and An Cnoc scotch are the ingredients in this vibrant, luscious drink created by Marcine Franckowiak of The Highlands in New York City.
A self proclaimed "liquor dork", M arcine has had a love affair with bartending for 13 years, doing stints behind the bar in places as far flung as Fells Point, San Francisco, London and now the West Village of New York City. As bar manager for The Highlands, she has created 13 original cocktail concoctions and is now challenged to repeat her own success with the new drink menu for a second location "Mary Queen of Scots", due to open on the Lower East Side mid-October. While The Highlands has a serious single malt attitude, Marcine shared that she will be adding a French twist to the cocktail selection at MQS, which was described to me as a Scottish gastro pub with a rock and roll vibe.
Marcine's talent clearly lies in identifying the uniqueness of each spirit, then finding creative ways to enhance that taste experience on its own or in tandem with other liquors, as in the Blackberry Tartan. Appleton rum, with its rich almost cognac-like flavor, makes the perfect foil for An Cnoc scotch as one whiskey complements the other whisky yet maintaining their individual flavor integrity. Tart blackberries are so slightly sweetened with the maple syrup adding a seasonal appeal and character to this drink.
An avid runner who has participated in many marathons, Marcine is also an accomplished artist with degrees from San Francisco Art Institute and Pratt Institute in Manhattan (click here to see her work). You will most likely find her with brush in hand, when she is not tending bar or creating a new liquid masterpiece.
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ingredients
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Makes 1 drink
1.5 oz. An Cnoc 12 year old scotch or other Highland scotch
1 oz. Appleton reserve rum
1/2 oz. quality maple syrup
5 ripe blackberries
Dash of Fee Brothers Old Fashion Bitters
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preparation
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Add all ingredients and shake vigorously with ice. Strain into rocks glass with ice and garnish with a blackberry.
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