The Bloody Macallan
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
Veal Scallops with Scotch Whisky Pan Sauce
|TOTAL TIME: 30 MIN
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 1/2 pounds thin veal scallops
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound white mushrooms, thinly sliced
- 1 scallion, white and tender green parts, finely chopped
- 1/4 cup Scotch whisky
- 3/4 cup chicken stock or canned low-sodium broth
- 2 tablespoons heavy cream
Adapted from Food & Wine Magazine
- In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Rub the mixture all over the veal.
- In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet. Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1 1/2 minutes per side. Transfer to a large platter. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal. Lower the heat if the pan juices start to darken.
- Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes. Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper. Add the veal, turning to coat. Transfer to the platter and serve.