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Chris Amirault

Scotch Cocktails

108 posts in this topic

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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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 (log)
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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 (log)

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Another scotch-based aperitif cocktail from a few days ago, this one fine but probably not worth repeating. Fair Isle (Kathy Casey) with barolo chinato (Cocchi), scotch (Highland Park 12), grapefruit juice (white), grapefruit bitters (BDW). I am not sold on the combination of barolo chinato with grapefruit juice, or maybe the ratios should be tweaked a little to my taste (less chinato, more scotch!).

 

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My attempt to make the Blood and Sand into a good drink:

 

1 oz Scotch (single malt -- I used Balvenie Golden Cask)

3/4 oz Punt e Mes

3/4 oz Cheery Heering

3/4 oz Amer Boudreau (mine is high proof, low sugar, and very, very bitter)

3/4 oz lemon juice

 

Excellent. Potent, bitter, tart, complex, smokey. The bitter orange / cherry / smoke thing is cool.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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Variation on the Raucherkerzen (Caleb Linton via Gaz Regan) with Laphroaig 10 scotch, Cruzan blackstrap rum (Smith & Cross Jamaican rum), cinnamon syrup (homemade, D&C recipe, reduced to 1/4 oz), St Elizabeth allspice dram, Angostura bitters, orange twist (which was supposed to be discarded - oops!).

 

No idea why but although I have blackstrap in my home bar, I reached for the S&C (and did not regret it).

The end result is smokey/spicy with orange undernotes. A big glass of frankincense. Love it.

 

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