2 oz Scotch
1/2 oz Fresh squeezed lemon juice
1/2 oz Orgeat syrup
Mix ingredients together with ice in a cocktail shaker. Strain into a chilled cocktail glass. Add a strip of orange peel for garnish.
3 Slices of Fresh Ginger
3 Basil Leaves
1 3/4 oz Highland Scotch
3/4 oz Lime Juice
2 oz Ginger Beer
1oz Simple Syrup
2 Dashes Peychaud’s Bitters
In the bottom of a cocktail shaker, muddle 2 of the basil leaves. Add the remaining ingredients (except ginger beer), add ice and shake. Strain the liquid into a rock glass or copper mug filled with ice. Top with ginger beer.Garnish with the remaining basil leaf.
1 teaspoon Powdered sugar
2 oz. Bourbon whiskey
2 teaspoons Water
4 Mint leaves
Instructions: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.
1 1/2 ounces Hudson New York Corn Whiskey
1 ounce Cointreau orange liqueur
1/2 ounce fresh lime juice
1/4 ounce cranberry juice
Orange peel for garnish
Shake the ingredients with ice in a cocktail shaker. Strain into a chilled martini glass. Garnish with an orange peel.
1/2 cup apple cider
1 teaspoon honey
1 (3-inch) cinnamon stick
1 (1-by-2-inch) lemon peel
1 oz. single-malt, not-heavily-peated Scotch whisky, such as Glenlivet
¼ oz heavily peated Scotch whisky, such as Laphroaig
1 1/2 teaspoons freshly squeezed lemon juice
1. Heat the apple cider, honey, cinnamon stick, and lemon peel in a small saucepan over medium heat, stirring until the honey has melted and the cinnamon is fragrant, about 3 minutes.
2. Turn off the heat, add both Scotches and the lemon juice, and stir to combine. Transfer to a heatproof glass and garnish with the cinnamon stick and lemon peel.
3 dashes Tabasco Sauce
3 oz. Tomato Juice
3 dashes Worcestershire Sauce
1 1/2 oz. Infuse Chili Pepper Vodka Vodka
1 tsp. Barbecue Sauce
1/2 oz. Horseradish (finely grated)
1 squirt Lemon Juice
1 pinch Salt and Pepper
1/2 tsp. Chipotle Peppers (en Adobo and Finely Chopped)
2 Lychee Nuts
2 Olives (Large Green) 1 stick Celery
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with green eye balls, laid across the rim of the glass.
Garnish: Cut the end of a celery stalk so it measures 5-6 inches long and split the stick in half lengthwise. Slide the green olives into two lychee fruits to make eye balls and push the thin celery stick through both as garnish.
Pumpkin Smash Cocktail Recipe
1 ¼ oz Frangelico
1 ¼ oz Spiced Rum ¾ oz pumpkin puree (may use canned pumpkin)
Dry shake, shake with 3 ice cubes and strain out into a martini glass. Garnish with sprinkle of ground clove or nutmeg.
Take one 15 oz can of 100% pure pumpkin, add 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender. Store in the fridge.
2 Ounces Macallan 12 or 18 Year Old Single Malt Scotch
5 Ounces Tomato Juice or Vegetable Juice Cocktail
1 Bacon Strip
Optional- Your favorite Bloody Mary garnishes (Lime, Lemon, Cucumber, Olives, Cocktail Onions, Shrimp, etc.)
Pour the Scotch and tomato juice into an ice-filled highball glass; Float your favorite garnishes and thread a slice of bacon with cocktail onions or olives (or both) on a stick.
The Orkney Chapel
2oz Highland Park 12 Year Old
1/4 oz Amontillado Sherry
1/4 oz Simple Syrup
1/4oz Grand Marnier
1/2 oz Dry Vermouth
Combine all ingredients and stir well. Strain into a cocktail or coupe glass and garnish with an orange peel.
11/2 oz Black Grouse Blended Whisky
1/2 oz Nux Alpine Walnut Liqueur
1/4 oz Leopold Bros. Michigan Tart Cherry Liqueur
1oz Vermouth Rosso
Combine all ingredients and stir well. Serve in a rocks glass and garnish with and orange slice and a cherry.
Whiskey In Church
2oz Islay Mist 8yr Blended Scotch
3/4 oz Oloroso Sherry
1 barspoon maple syrup
4 dashes Scrappy's Orange Bitters
Stir and strain into a cocktail glass and garnish with a lemon twist.
The Smoky Martini is a very easy variation of the Martini. There is no vermouth, no, in this cocktail it is a dash of Scotch that adds that a background to the gin. There is a lot of gin so we suggest that when you make this drink you use a premium brand. We also recommend a London dry because it works well with the smoky Scotches and the smokier the better. Also, before you drop that lemon twist into the glass, remember to twist it over the drink to release some of the essence - it's the perfect finishing touch.
· 2 1/2 ounces of premium gin
· Dash of Bowmore 12 Year Old Single Malt Scotch (any scotch with a smoky taste will do)
· Lemon twist for garnish
Scotch Barbecue Sauce
|2 cups ketchup
1/2 cup mild flavored (light) molasses
1/3 cup Scotch (highland park 15 yr. old works great!)
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in heavy saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover, chill)
Makes about 2 1/2 cups.
adapted by Julie Johnson from a recipe in Bon Appetit magazine July 2000
TOTAL TIME: 30 MIN