by Sheila Swerling-Puritt
Scotch is my idea of liquid comfort food. On a chilly night, with the
flickering light coming from the fireplace, good friends providing additional
warmth to the room, nothing works better for me than Scotch whisky.
Unlike most spirits, Scotch whisky is usually consumed neat, on the rocks
or with a splash of water. The peaty aromas and strong flavours of single
malt whiskies don't lend themselves to happy blending with the usual mixers.
Besides, Scotch aficionados cringe at the thought of anything added to
their sacred drink.
But Drambuie, which is a blend of up to 30 malt whiskies, heather honey,
herbs and spices, makes for a marvelous marriage with a premium blended
Scotch in the Rusty Nail cocktail. This delicious liqueur is always a
good addition to your bar, and you will find many uses for it, either
on its own or in holiday recipes.
- 1½ oz. blended Scotch whisky
- 1 oz. Drambuie
- Add both ingredients to a low ball glass filled with ice and muddle
with a spoon.
- Garnish with zest of orange.
According to author Jill Spalding, the Rob Roy takes its name from Robert
MacGregor, Scotland's Robin Hood and a legendary redhead. Roy is the Scottish
nickname for a man with red hair.
- 2 oz. blended Scotch whisky
- ½ oz. sweet vermouth
- Dash of angostura bitters
- Mix well over ice, strain and pour into a stemmed cocktail glass.
- Garnish with a maraschino cherry.
For those diehard vodka martini drinkers ready to be subliminally seduced
to Scotch, prepare this deadly but delicious cocktail:
- 7 parts vodka (well chilled)
- 1 part dry vermouth
- Pour into a low ball glass.
- Float 1 tsp. blended Scotch whisky on the top.
- Garnish with a twist of orange peel.
For more information, you can contact Sheila at firstname.lastname@example.org.