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.