Mix With:

Original recipe calls for The Lagavulin 16 year  old

(click on name for tasting notes)

Aristocrat Stinger

While the genesis of the Stinger is unknown, its reputation as a cocktail for the elite clearly was established by Reginald Vanderbilt's documented fondness for the drink, as he held court at The Colony in New York back in the early 1920's.  A reincarnation of this flagging American classic has taken on a decidely Scottish twist in the hands of Australian bartender Adam Brewer.  His creation the "Aristocrat Stinger", helped Brewer win his countries' finals in a Diageo competition designed to celebrate the global art of bartending. Off to a great start on his career, Brewer a bartender for less than four years, now has the chance to compete with 28 other talented mixologists for the coveted title of World Class Bartender of the Year, this fall in Greece.

Brewer tells us that the Aristocrat Stinger was inspired by the flavors in Lagavulin scotch.  He wanted to draw out the chocolate and sherry characteristics of this 16 year old malt.  Mint was chosen to mimic the fresh sea air phenols that come through this whisky.  Since the Lagavulin distillery sits near the Dunyvaig Castle reputed to be a stronghold of Scottish Aristocrats in times of battle, the name easily followed.

With an unabashed service driven perspective on his career, Brewer's goal is to be the host "who throws the best party in town every night of the year".  Lucky patrons of the Sling Lounge in Brisbane might even get to try another one of his scotch based cocktails, as malt whisky is one of his favorites for its range and versatility of flavors. Brewer is also an aspiring master of cocktail and food pairings, which is one of the trends of the moment on the Australian cocktail scene.  In addition to a love of cooking, Brewer plays guitar, enjoys long rides on his recently restored motorbike and haunts Brisbane's antique stores to add to his extensive vintage glassware collection.  Favorites among his 120 treasures are a $240aud Royal Doulton crystal brandy balloon and a frosted champagne flute in the form of a naked lady.

ingredients

Makes 1 drink

1.5 oz. (45ml) Lagavulin 16 year old

.3 oz. (10ml)  White Creme de Menthe (preferably Vedrene Liquers)

.1 oz. (5ml)  Oloroso Sherry

2 Dashes of Chocolate Bitters (preferably Scrappys)

1 Large lemon peel

preparation

Add all ingredients to a chilled shaker and stir with ice.  Strain into a chilled cocktail glass such as the vintage champagne saucers shown in the picture.

Twist the peel of lemon gently across the top, then throw the peel away.

For the pairing shown above, serve with young venison that has been sliced extremely thin and soaked in alcohol, then removed just before it begins to "chemically cook" in the spirit.  Liberally grate a quality chocolate on top.

Mix With: 

Original recipe calls for The Balvenie 12 year  old 

Bread & Wine

Bread & Wine could easily become the new "holy sacrament" of cocktails for those who love their scotch with a sherry finish.  Created by Charles Joly of The Drawing Room - Chicago, this Balvenie based libation celebrates the notion of grain and grape in one delicious liquid concoction.

Named 2009 Rising Star by Cheers magazine and a 2010 nominee for Best Bartender by Nightclub & Bar magazine, Joly thrives on spirits competitions to test his creative mettle.  A perfect example is this cocktail which took top honors in a recent contest, winning him a trip toSpain.  Among his many career triumphs are placing 2nd in the 2008 World Cocktail Cup in New Zealand and being named as a "Top 10 U.S. Bartenders" by Beverage Media.

In describing his approach to making a great cocktail, Charles exhibits the soul of a Top Chef.  He subscribes to the importance of quality flavor ingredients but insists that a drink must also have great visual, textural and aromatic appeal.  With scotch based cocktails, he strives to achieve balance in his creations.  Layers of flavor add excitement, but he believes that the base spirit must  be allowed to shine through.

Beyond being an avid mixology competitor, you might also find Charles training for a triathalon, indulging in woodworking or strumming his guitar (having formerly played in a punk band).  He is devoted to his bartending career with current committments that include Chief Mixologist at The Drawing Room in Chicago,  Executive General Manager for Three Headed Productions, a company that owns and operates a variety of clubs, bars and restaurants in Chicago, and Principal of Angel Share Mixology where he consults, develops or manages various drink programs for other venues such as Quality Social in San Diego, California.

ingredients

Makes 1 drink

1.5 oz. Balvenie 12 year old scotch

1 oz. Don Nuno Dry Oloroso sherry 

3/4 oz. fresh lemon juice

1/3 oz maple syrup

Absinthe to rinse the glass (Sirene Absinthe by North Shore preferred)

Garnish with Orange peel

preparation

Fill a rocks glass with ice and dash of absinthe to season the glass.  Swirl then dump absinthe and ice from glass;  add fresh ice.

Place Balvenie, sherry, lemon juice and maple in a shaker with ice.   Shake vigorously and double strain the mixture into the refreshed rocks glass.

Take a wide strip of Orange peel and squeeze over top to mist with orange oil.  Garnish with the orange peel.

Make With: 

This cocktail was designed to use Glenrothes Select Reserve.

(Click here to go to tasting notes)

Scottish Breakfast

Pass the maple syrup!  Erick Castro's whimsical cocktail offers up a surprising alternative to apple pancakes for breakfast.  This recipe could easily win a prize for the most unique scotch based libation and "attention grabbing" name.  Erick plays off of the fruity character of apple brandy and the spark of Glenrothes Select Reserve whisky.  Maple syrup stays with the theme and cream works to marry all flavors.

At 14 years of age, Erick entered the restaurant business on the bottom of the rung as a dish washer for a Southern California eatery.  He soon realized that the real magic happened behind the bar and made up his mind to pursue a career in bartending.  Over the years, Erick's interest in cocktails has evolved into true passion for the profession.  He has been known to travel far and wide to sample the latest and greatest new spirit.  Clearly his creativity shines with the unexpected flavors of this scrumptious beverage.  While The Rickhouse might not be open for breakfast, it is here you will find Erick Castro running the bar program at this popular establishment located in the Financial District of San Francisco, California.

ingredients

Makes 1 drink

1.5 oz. Glenrothes Select Reserve

0.5 oz Calvados or other fine apple brandy 

1.0 oz cream

0.5 oz Grade B maple syrup (high quality syrup)

Dash simple syrup

 Garnish with freshly grated cinnamon

preparation

Combine ingredients in shaker with ice.  Shake vigorously then strain over rocks in a double old-fashion glass.  Garnish with freshly grated cinammon.

To make a simple syrup, blend equal parts of sugar and water in a saucepan over medium hear until sugar has completely dissolved.  Cool before using.  Refrigerate remainder.

Make With: 

Any good single malt or blended scotch on hand, & Laphroaig. (Click name for tasting notes).

Penicillin

With cold and flu season upon us, we recommend this home remedy as the best cure for "whatever ails ya".  Liquid therapy comes in the form of the Penicillin cocktail from Sam Ross.  It tastes surprisingly complex for such few ingredients and the pleasant scotch smokiness does not overwhelm the overall taste of this drink.

Australian- born Ross helped his mother and sister open Ginger, a cocktail bar in Melborne in 2001.  Now in the U.S., he is somewhat of a Mixologist celebrity.  Ross was named a 2008 Rising Star by the great culinary insider's website StarChefs.com.  That light has not diminished.  Ross is master bartender at New York's prestigious Milk & Honey and Little Branch restaurants.  He also consults on bar and cocktail menus for new clubs, as far away as Comme Ca and Sona in Los Angeles.  Ross has raised his craft to an art form and is not afraid to experiment with scotch as a cocktail base.  For this we salute him and invite you to enjoy his signature drink.

ingredients

Makes 1 drink

2 oz. any favorite single malt or blended scotch (lighlty peated)

1/4 oz. Laphroaig

3/4 oz. fresh lemon juice

3/4 oz honey-ginger syrup

Garnish with candied ginger

preparation

The syrup is easy to make using honey and slightly less than equal parts water into which you add large slices of peeled fresh ginger.  Boil in small saucepan over medium heat then allow mixture to cool leaving the ginger to infuse the mixture until it reaches the desired flavor balance of honey and spice.  Remove and disgard the ginger.  Strain into container.

Combine ingredients in shaker with ice.  Strain into rock glass, ideally with one very large ice cube (dilutes the drink slowly) and garnish with candied ginger.