Make With: 

Any wonderful scotch whisky will do, so experiment with your favorite dram.

Burns Cocktail

The history of this cocktail is somewhat confusing.  The first recipe for  "Bobby" Burns comes from Harry Craddock's The Savoy Cocktail Book, yet the 1931 published Old Waldorf Bar Days cocktail book lists a similar yet more formally named "Robert Burns" libation which is thought to be the original.  It is not clear whether this one was named for the famous "Bard" or a local cigar salesman of the same name.  In 1948, mixologist David Embury further confused the issue by substituting Drambuie for Benedictine claiming it was preferable because it is made with a Scotch whisky base.   We recommend that whichever way you choose to make this drink, call it a Burns cocktail, as many believe that the diminuitive title of Bobby shows disrespect for this great literary luminary and Scottish Icon.

ingredients

Makes 1 drink

Equal parts scotch wisky and sweet vermouth (see variations)

Light Dash of bitters (angostura, Peychaud or orange bitters)

Dash of Benedictine to taste (see variations)

There are several variations, the most common one being to change the ratio to 2:1 parts whisky to vermouth (much preferred). 

The Waldorf recipe uses a dash of Absinthe in place of Benedictine and aforementioned Embury substitutes Peychaud's lighter, sweeter bitters for angostura then chooses Drambuie in place of Benedictine for the finishing touch.  Other recipes substitute orange bitters and Pernod for the last two ingredients.

preparation

In a shaker add ingredients and ice.  Shake until blended.  Strain into a martini glass and garnish with a lemon twist.

Photos courtesy of Kathleen Neves from great blog at Examiner.com.

Make With: 

Laphroaig Quarter Cask or Laphroaig 10 Year Old

Island Fever

A salute to Tony Devencenzi for winning 1st place in the San Francisco Laphroaig cocktail challenge with his fiery and delicious cocktail.   Currently bartending at "Bourbon and Branch" Tony is passionate about his craft.  It certainly shows in this inventive and intriguing potion.  The name is derived from  the three islands represented in this drink: Islay for the scotch, Barbados with the Velvet Falernum and Jamaica with the Tia Maria.    The other herbal notes accent and enhance the profile of the scotch base.  Enjoy his tiki torch competition winning cocktail which is an experience for all senses.

ingredients

Makes 1 drink

1.5 oz Laphroaig Quarter Cask or 2 oz Laphroaig 10 year old

0.25 oz Tia Maria

0.25 oz Velvet Falernum

0.5 oz Fresh Lime juice

2 Dashes Regan's Orange Bitters

* Orgeat/Aztec Chocolate Bitters Foam (recipe below)

Grated Nutmeg

** Flamed Green Chartreuse  

preparation

Read all directions before beginning.

Combine first five liquid ingredients in a mixing glass.  Shake vigorously and double strain into a chilled large cocktail glass.  Float Oregeat/Chocolate bitters foam on top of cocktail.  Garnish with fresh nutmeg.  Ignite vaporized Green Chartreuse over the surface.

To make the *Orgeat/Chocolate bitters foam place 4 oz Small Hands Foods Orgeat in a clean cocktail canister.  Add 5-6 healthy dashes of Fee Brothers Aztec Chocolate Bitters, along with 1 oz fresh eggwhites.  Give a lengthy dry shake (no ice) then layer the foam across the surface of the drink with the aid of a barspoon.

Grate fresh nutmeg over the foam.

** Flamed Chartreuse is accomplished with two tools.  A misting canister and a brulee torch.  Fill a small mister with Chartreuse and spray cocktail while igniting the liguid with the brulee torch.  The alcohol ignites, burning off and leaving only the condensed herbal flavors and aromatics to rest on the surface of the cocktail.  The flame also lightly toasts the grated nutmeg further enhancing the aroma. 

Make With: 

Laphroaig 10 year old or other

Laphroaig expressions

Urban Smore 

The perfect wintery cocktail, Urban Smore placed second in a recent San Francisco Laphroaig cocktail challenge.  With the warmth of hot cocoa at its base, Laphroaig's depth and smokiness comes through in a rich and warming way.  A surprising mix of ingredients was conjured up by Chase Williamson, a truly inspired mixologist who currently manages the bar at the 21st Amendment Brewery in San Francisco.  Chase competes frequently to push his craft to the limit.  The inspiration for this liquid confection came as his first taste of Laphroaig brought to mind camping on a beach and fixing smores by the campfire.  He worked at recreating that sensation and hit the mark with this inventive cocktail.

ingredients

Makes 1 drink

2 oz Ghiradelli Hot Cocoa or other fine brand such as Chuao

1 oz Laphroaig 10 year old scotch

* 3/4 oz Rose water syrup (see directions below)

Dash vanilla extract

Top with rose infused slightly whipped cream

preparation

Mix cocoa according to directions. Add 2 ozs of extremely hot cocoa in to a mixing glass that already contains Scotch, rose syrup and vanilla.  Stir well to incorporate the syrup.  Pour into cup or Irish Coffee glass.  Spoon on the rose infused cream.

* Rose Syrup:  1 part water, 3/4 part sugar, dried roses.  Boil all ingredients for about 10 minutes.  Allow roses to sit in the syrup as it cools.  Leave for at least one hour. 

For the whipped cream, allow the dried roses to sit in the un-whipped cream for 30 minutes.  Strain and hand whip until frothy.  Pour on top over the back of a bar spoon.

(Note:  If you cannot find dried roses in your specialty food store, buy baby roses and strip off the petals.  Heat in 400 degree oven very briefly, then let sit overnight.  Be careful not to brown the petals as this will leave a toasty taste and somewhat obscure the gentle rose flavor.)

Make With: 

Hazelburn 8 Year Old, Glenkinchie 12 Year Old or any sweet or lemony malt. 

Auld Alliance

This recipe was adapted from the Scotch Whisky Association website.  For more cocktails using scotch go to:

www.scotch-whisky.org.uk/swa/57.html 

ingredients

Makes 1 drink

Juice of half a lemon (about 1 1/2 Tablespoons)

Dash of sugar simple syrup

1/2 shot of Cointreau

3/4 shot of Scotch 

Lemonade

preparation

In a shaker add the lemon, sugar syrup, Cointreau, scotch and ice.  Shake until blended.  Pour into highball glass and top off with lemonade.