Here’s three ways to mix with Scotch whisky

You know that old saw that you’re not supposed to mix cocktails with good whisky? That you only ought to use blended whisky?
Well, it’s baloney. Here we’re looking at three ways that malt whisky can help your cocktails come alive.

One is an olden days kind of preparation, the Whisky Sangaree; another an adaptation of the Modern Cocktail; and some specs of the
classic warm whisky preparation, the Hot Toddy.

Hot Toddy
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Hot Toddy

  1. Dissolve honey in boiling water with cinnamon and lemon wheel studded with cloves.
  2. Add the whisky, then a dash of cool water to bring down the temperature.

Adapted from Gaz Regan’s The Joy of Mixology

Modern Cocktail
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Modern Cocktail

  1. Shake all ingredients with and strain into a chilled cocktail glass.
  2. Garnish with the cherry.

Adapted from a recipe by Hugo Ensslin

Whisky Sangaree
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Whisky Sangaree

  1. Stir down all ingredients and serve up.
  2. Grate some nutmeg over the top to garnish.

Adapted from The Mixicologist, 1895.



4 bottles for whisky mixing

The Dalmore 12 Year Old
Aged for nine years in American white oak ex-bourbon casks, the whisky is then divided in two— one half remains in the bourbon barrels, while the ages in oloroso sherry butts. Think Spirits

The Balvenie 12 Year Old DoubleWood
The DoubleWood is aged at least 12 years in ex-bourbon casks and is finished in ex-Oloroso casks for 9 months, before it is married in large tuns for 3-4 months. It’s a classy dram. William Grant & Sons

Monkey Shoulder
This is a blended malt whisky, employing three Speyside single malts in the mix. There’s zesty orange and vanilla aromas, a hint of spice on the palate, and a smooth finish to cap it all off. William Grant & Sons

Miasa Saffron Liqueur
This is the world’s first saffron liqueur, and it comes to us all the way from Bordeaux in France.
There’s lifted floral aromas and gentle saffron characters to this liqueur, which lends itself well to a number of cocktails.

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