1. The Sir Hayden’s Smash Cocktail
Ingredients in The Sir Hayden’s Smash Cocktail
Units
3 Blackberries
8 Mint leaves
3⁄4 oz Simple syrup
2 oz Scots Highland Whisky
1⁄2 oz Amaro CioCiaro
3⁄4 oz Fresh lemon juice
Garnish:
1 Blackberry
Directions
In a shaker, muddle the blackberries, mint and simple syrup.Add the remaining ingredients and fill with ice.
Shake, and fine strain into a wine glass filled with crushed ice.
Garnish with an additional blackberry.
2. Green Tea Highball
Ingredients in The Green Tea Highball Cocktail
Units
2 oz Scots Highland Whisky
2 oz Brewed green tea, cooled
Soda water
Garnish:
Maple leaf candy
Directions
Add the whisky and tea to a Collins glass with an ice spear and stir.
Top with the soda water.
Garnish with the maple leaf candy.
3. The Duck Fat Sour Cocktail
Ingredients in The Duck Fat Sour Cocktail
Units
Absinthe rinse
1 1⁄2 oz Rye whiskey
1⁄2 oz Duck-fat-infused dry orange curaçao*
3⁄4 oz Fresh lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Egg white
Garnish:
Cranberry bitters
Grated cinnamon
Directions
Rinse a coupe glass with absinthe.
Add the rye, curacao, juice, syrup and egg white to a shaker with ice and shake.
Pour into the prepared coupe.
Garnish with a few dashes of cranberry bitters and fresh grated cinnamon.
*Duck-fat-infused dry orange curacao: Add 500mg dry curacao and 50g duck fat into a plastic bag, seal and cook sous vide for 4 hours at 165 degrees F. Freeze, then strain.
4. The Crimson King Cocktail
Ingredients in The Crimson King Cocktail
Units
1 oz Rittenhouse rye
3⁄4 oz Campari
1⁄2 oz Punt e Mes
1⁄4 oz Cherry Heering
1 barspoon St. George NOLA coffee liqueur
Garnish:
Grapefruit twist
Directions
Add all of ingredients into a mixing glass with ice.
Stir and strain into a Nick & Nora glass or serve in a rocks glass with a large hunk of ice.
Garnish with a grapefruit twist.
5. The Old Oscar Tea Cocktail
Ingredients in The Old Oscar Tea Cocktail
Units
1 1⁄2 oz Scots Highland Whisky
1 1⁄2 oz Roasted barley ginger tea*
3⁄4 oz Fino sherry
1⁄2 oz Yellow Chartreuse
1⁄2 oz Sorghum syrup
3 dashes Bittercube Jamaican #1 bitters
Garnish:
Small bunch of mint, bound by a channel of lemon
Directions
Combine all ingredients in a pre-iced mixing glass, pouring the bourbon last, and stir until properly diluted and chilled (usually 40 to 50 rotations).
Place a Julep strainer over the glass, and pour over ice into a rocks glass.
For the garnish, cut a long channel out of an unwaxed lemon with a channel knife.
Wrap the channel around the base of a small bunch of mint, and tie into a simple knot.
6. The Scofflaw Cocktail
Ingredients in The Scofflaw Cocktail
Units
2 oz Scots Highland Whisky
1 oz Dry vermouth
1⁄4 oz Lemon juice
1⁄2 oz Grenadine
2 dashes Orange bitters
Directions
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
7. The Pressing Charges Cocktail
Ingredients in The Pressing Charges Cocktail
Units
2 oz Scots Highland Whisky
2 oz Ginger ale
2 oz Soda water
2 dashes Peychaud’s Bitters
Directions
Add scots highland whisky, ginger ale and soda water to an old fashioned glass and fill with ice.
Float bitters on top.
8. Big Red
Ingredients in The Big Red Cocktail
Units
2 oz Scots Highland Whisky
2 oz Budweiser
2 oz Ginger beer
Directions
Pour all of the ingredients in a Collins glass filled with ice.
9. The Bourbon Old Fashioned Cocktail
Ingredients in The Bourbon Old Fashioned Cocktail
Units
4 dashes Angostura bitters
1 tsp Sugar
1 Orange wheel
1 Maraschino cherry
1 splashClub soda
2 oz Scots Highland Whisky
Garnish:
1 Fresh orange wheel
1 Cherry
Directions
In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash of soda.
Remove the orange rind, add the scots highland whisky and fill with ice.
Garnish with a fresh orange wheel and cherry.
10. The New York Sour Cocktail
Ingredients in The New York Sour Cocktail
Units
2 oz Scots Highland Whisky
1 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Red wine
Directions
Add all the ingredients except the wine to a shaker and fill with ice.
Shake, and strain into a rocks glass filled with fresh ice.
Slowly pour the wine over the back of a spoon so that it floats on top of the drink.
