Toast World Whisky Day With These Scotch Cocktails
Photo: Annabelle Breakey, Getty Images.
Ah, whiskey drinkers. They’re equal parts sophistication and no-fucks-given. If you’re one of them, you’re in good company; gentlemen like Frank Sinatra, Humphrey Bogart, Mark Twain, and William Faulkner were fans of the spirit otherwise known as “the water of life.”
For the whisky lovers still alive and well among us, Saturday, May 20 is a day to celebrate. It’s World Whisky Day. Whether you toast with a splash of water, on the rocks, or in a cocktail, these drinks will appease your Scotch craving.
- 50 ml Dewar’s 12 Blended Scotch Whisky
- 25 ml lemon juice
- 12.5 ml sugar syrup
- 10 ml crème de mure
- Blackberry garnish
Add all ingredients (minus crème de mure) to glass; fill with crushed ice. Stir and swizzle. Top with more crushed ice, then drizzle crème de mure on top.
Crafted by Jacob Briars at the Aberfeldy Distillery during a tasting in 2012.
Dewar’s Sour Rouge
- 2 ounces Dewar’s 12 Blended Scotch Whisky
- 1 ounce lemon juice
- 1 ounce rosemary honey syrup (1:1 honey and water with rosemary)
- 1/2 ounce Lillet Rouge
Shake and pour over rocks. Add Lillet Rouge as floater. Garnish with lemon wheel and rosemary sprig.
Crafted by Cyllan Hicks of Midnights in Brooklyn.
- 1 1/2 ounces Dewar’s 12 Blended Scotch Whisky
- 3 ounces green tea
- 3 ounces soda water
- Lemon twist garnish
Stir with ice and strain into a rocks glass with a large ice cube. Twist another piece of lemon peel over the top and discard. Garnish with lemon twist.
The Gold Fashioned
- 50 ml Aberfeldy 12-Year-Old
- 5 ml heather honey syrup
- 2 dashes angostura bitters
- 2 dashes orange bitters
Make heather honey syrup by combining 50/50 heather honey and hot water; stir and leave to chill. Add honey syrup and bitters to double rocks glass, add cubed ice, add Aberfeldy and stir. Top with more ice and stir if needed. Twist orange zest oils over the drink and garnish.
Crafted by Jacob Briars of London in 2016.
Foggie Moss Julep
- 50 ml Aultmore 12-Year-Old
- 10 ml orgeat syrup
- 8 mint leaves
- 2 dashes chocolate bitters
Add all ingredients to julep cup, fill with crushed ice and churn with bar spoon thoroughly. Cap off with crushed ice and garnish with mint sprig and lemon twist.
Crafted by Geoff Fewell of Boilermaker House in Melbourne.
- 50 ml Royal Brackla 12-Year-Old
- 25 ml Martino Rubino
- 5 ml cherry herring
- Dash chocolate bitters
- Dash orange bitters
Add all ingredients to a mixing glass, fill with cubed ice, stir and add more ice. Single strain into cocktail glass and garnish with skewered morello cherry.
Crafted by Fraser Campbell of London in 2016.