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Scotch Cocktails


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102 replies to this topic

#91 Hassouni

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Posted 28 January 2014 - 02:31 PM

Can't go wrong with Highland Park. Next up on my list would be one of the Balvenie bottlings, I think. Though single malt Scotch is rapidly getting out of my price range.

 

Stick with HP. I've not been too impressed with Balvenie.



#92 haresfur

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Posted 28 January 2014 - 06:49 PM

Since I make so few scotch cocktails, I just use my Aberlour A'bunadh.  It seems to work well enough.


Edited by haresfur, 28 January 2014 - 07:02 PM.

It's almost never bad to feed someone.

#93 Hassouni

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Posted 28 January 2014 - 07:09 PM

Oh man, I'd love to feel flush enough to do that!



#94 Blether

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Posted 28 January 2014 - 07:18 PM

Spike a good cava with a bit of good blended scotch and you'll feel flush enough.



#95 KD1191

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Posted 28 January 2014 - 08:07 PM

 

Can't go wrong with Highland Park. Next up on my list would be one of the Balvenie bottlings, I think. Though single malt Scotch is rapidly getting out of my price range.

 

Stick with HP. I've not been too impressed with Balvenie.

 

 

I'll almost always choose American whiskey over Scotch, but the Balvenie 21 is in my top 10 whiskies of all time. I like the Doublewood (12 year, the 17 is crap) quite a bit for mixing.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#96 Hassouni

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Posted 28 January 2014 - 09:47 PM

At $40-50, Balvenie Doublewood is expensive as a base spirit mixer, and I don't think it's all that great for drinking neat. Pass.



#97 mkayahara

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Posted 29 January 2014 - 06:52 AM

At $40-50, Balvenie Doublewood is expensive as a base spirit mixer, and I don't think it's all that great for drinking neat. Pass.

I would be overjoyed if I could get it for $50. Around here, it's priced at $84.95.


Matthew Kayahara
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#98 Hassouni

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Posted 29 January 2014 - 09:14 AM

wow, the 12 year?



#99 mkayahara

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Posted 29 January 2014 - 11:35 AM

wow, the 12 year?

Yessir.


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#100 FrogPrincesse

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Posted 05 March 2014 - 04:56 PM

I went for bold last night with the Brass Rail (Zachary Gelnaw-Rubin). 2 oz Highland Park 12 years (the recipe called for a blended scotch), 0.5 oz Averna, 1 dash of orange bitters (I used a mix of Regan and Fee), lemon zest.

It tasted boozy, smoky, a little bitter. A slight metallic taste also.

 

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#101 FrogPrincesse

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Posted 06 March 2014 - 03:30 PM

At Dutch Kills week before last, Giuseppe made me a Cat's Meow, a drink by Aisha Sharpe from BAR. I think he said they reworked it slightly. Whatever he did, it was really delicious. It's essentially a Remember The Maine with Islay scotch instead of rye, but the phenols in the scotch really alter the sense of the drink. It's also a little drier than we make the Maine at Heaven's Dog. Here's the recipe he gave me:

Cat's Meow

1 1/2 oz Islay scotch
1/2 oz Carpano Antica
1/4 oz Cherry Heering
3 dashes absinthe

Stirred then strained over a large cube, lemon twist. (And if you're going full Kills style, the ice is cut from a lake in Virginia. Bastards.)

 

I tried it last night with Laphroaig 10 years, Dolin rouge, Luxardo cherry liqueur, and St. George absinthe. Quite intense, even with dilution. It would probably work best with a milder Islay.

 

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#102 Czequershuus

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Posted 12 April 2014 - 07:06 AM

Finally got inspired enough to make the Honey-Ginger syrup needed for the Penicillin(read, finally remembered to buy ginger when I went to the store). I used this recipe

 

Penicillin (Link)

2 Oz Blended Scotch( Ballantines)

0.75 Oz Lemon Juice

0.75 Oz Honey-Ginger Syrup

0.25 Oz Islay Scotch (Laphroaig)

 

It really is a delightful drink. Not as medicinal as I expected, the Islay came through, but muted. Will have to remember this one when winter comes around again. And as a bonus the syrup is excellent, and will be very nice with ice cream.


Edited by Czequershuus, 12 April 2014 - 07:07 AM.

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#103 FrogPrincesse

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Posted 20 May 2014 - 03:57 PM

My take on Seven Grand's Islander, which is more or less the Rum Crawl from Bourbon & Branch but with scotch as the base.

Scotch (Highland Park 12), falernum (homemade), ginger syrup (Canton ginger liqueur), lime juice, bitters (Angostura + Fee whiskey barrel-aged).

 

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The finish of the cocktail was a little off. The Bowmore that they use at Seven Grand is a better fit than Highland Park in this drink, although in their version they use a fresh and very pungent ginger syrup that makes the scotch almost completely disappear (shame). I guess more tweaking will be in order once I get a bottle of the Bowmore.

 

For reference, the Seven Grand version is pictured below on the right. I was told that the red stuff was Angostura bitters, but there is just no way.

 

The drink on the left (Scarecrow) was like a Japanese cocktail with Scotch, orgeat, cocoa bitters. It could have made a decent dessert drink, I suppose.

 

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For my second drink, I played it safe and got a glass of Willet rye (5 years). The cocktail on the right was a Rob Roy twist called Lawyers, Guns, & Money (Autentoshan, Barolo Chinato, Drambuie, cacao bitters) which was actually quite nice.

 

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Our bartender became more chatty once an adjacent group left. I watched in amazement as they downed 6 or 7 cocktails a head in less than an hour (they were heavyset Americans, but still...). I guess they were making sure to take full advantage of happy hour...


Edited by FrogPrincesse, 20 May 2014 - 03:58 PM.