I’ve already posted a recipe for Rob Roy, which may seem a bit backwards, seeing as it is basically a variation of Manhattan, which is seen as the “original”. The difference between a classic Manhattan (there are many varieties) and a Rob Roy is basically the Whisk(e)y used – while Rob Roy uses Scottish whisky, […]

I literally have no history to give you for this cocktail, or anything else of interest really. All I know is that it is an American cocktail, probably from New York. You’ll need: 1½c of Scottish Whisky – I’d recommend Ardbeg 10 year old for the job ½-¾c of Drambuie 4-5 cubes of Ice Method: […]

A fancy name for a flashy cocktail, I love this stuff on a warm summer day. The only problem is that you can only really make it if you’re a rather heavy drinker or have guests, as it I at least find the selection of miniature sparkling white or champagne is quite limited. This is […]

This one usually goes down nicely with the ladies at any time or with pretty much anyone after a big meal when you want something sweet. While the recipe calls for a shaker, don’t let that put you off if you don’t have one, a thermos will do just fine. You’ll need: 2 parts Bourbon […]

You will notice that I’m going to cut down on my incessant rambling for most of these recipes. Unless there’s a particularly interesting history behind the drink, or some other anecdote, I will try to be fairly to-the-point. As any visitor to Scotland will be all but too aware, keeping things short is an exercise […]

While most whisk(e)y* is, in my opinion, best consumed neat – that doesn’t mean that whisk(e)y cocktails are, in any way, a bad thing. Quite the opposite is true, in fact! There are literally tons of fantastic whisk(e)y cocktail recipes out there and I would certainly recommend that you try a few, should you be […]