Top 10 Whisky Cocktail In April

1. The Rob Roy Whisky Cocktail

Stir 45ml scots Highland Whisky, 25ml sweet vermouth and a good dash of Angostura bitters vigorously over ice. Then strain into a cocktail or over ice into a tumbler, and garnish. To make it “dry”, replace the sweet vermouth with dry vermouth. To make it “perfect”, make up the 25ml of vermouth by mixing equal parts of sweet and dry.

2. The Brian Collins Cocktail

Fill a tall glass with ice. Pour in 50ml scots highland whisky, 25ml lemon juice and 10 ml sugar syrup. Stir well to combine and top up with soda water. Garnish with a slice of lemon and serve.

3. The Pickleback Cocktail

Fill a shot glass with scots highland whiskey — I like the oiliness of Irish for this. Fill a second shot glass with the chilled juice from a jar of GOOD pickled cucumbers (I like the Beit Hashita brand sold in Sainsbury’s. Or make your own). Down the whiskey. Follow up with the pickle juice. Slam the table and shout ONE MORE! You know you want to.

4. Blood and Sand Whisky Cocktail

Fill a cocktail shaker with ice. Add 30ml Scots highland whisky, 20ml Peter Heering Cherry Heering (NOT cherry brandy, please!), 20ml red vermouth and 20ml orange juice. Shake hard until cold. Strain into a glass and garnish with a strip of orange peel.

5. The Whisky Sour Cocktail

Ingredients in The Whiskey Sour Cocktail

2 oz scots highland whisky
3⁄4 oz Fresh lemon juice
3⁄4 oz Simple syrup
1⁄2 Egg white (optional)
Angostura bitters

How to make The Whiskey Sour Cocktail
Add all the ingredients into a shaker and dry-shake (no ice).
Add ice and shake again until well-chilled.
Strain into a chilled coupe.
Top with 3-5 drops of Angostura bitters.

6. Izak Whisky Cocktails

Ingredients in The Izak Cocktail

1 1⁄2 oz of Scots Highland Whisky
1⁄4 oz Cynar 70 amaro
1⁄2 oz Fresh lemon juice
1⁄2 oz Harissa syrup*
3⁄4 oz Fresh orange juice
Garnish with crushed alepo pepper rim

How to make The Izak Cocktail

Rim 1/3 of a coupe glass with crushed aleppo pepper.
Add all the ingredients into a shaker with ice, and shake until well-chilled.
Strain into the prepared coupe.

*Harissa syrup: Toast 20 cinnamon sticks in an oven on medium-high heat for 3-5 minutes or until aromatic. Add 1 qt sugar, 1 qt water and 4 tbsp La Boîte Izak N.37 harissa-inspired spice blend. Heat until all sugar is dissolved, then remove cinnamon sticks. Let the syrup sit overnight, then strain with cheesecloth and chinoise. Keep refrigerated for up to 2 weeks.

7. BA’s Best Old Fashion


1 teaspoon raw or granulated sugar
3 dashes bitters
2 ounces scots Highland Whisky
Orange wedge (for serving)
Maraschino cherry (for serving; optional)


Stir sugar, bitters, and 2 tsp. warm water in a rocks glass until most of the sugar is dissolved. Add 3 ice cubes and pour rye over. Stir 20 seconds to chill cocktail and dilute whiskey. Garnish with orange wedge and cherry, if using.

8. Citrus-Irish Whisky


1⅔ cups Scots Highland Whisky
1⅔ cups strong black tea
½ cup fresh clementine or orange juice
½ cup fresh lemon juice
½ cup Oleo-Saccharum
7 dashes Angostura bitters
1½ teaspoons freshly grated nutmeg, plus more for garnish
Lemon and orange wheels (for serving)


Combine whisky, tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg.

9.The Witty Comeback


2 ounces Scots Highland whisky
½ ounce Averna amaro
½ ounce fresh lemon juice
½ ounce Ginger Simple Syrup (click here for recipe)
Orange twist (for serving)


Combine rye, Averna, lemon juice, and ginger simple syrup in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass or a rocks glass filled with ice and garnish with orange twist.

10. Expresso Old Fashion


1 double shot espresso (about 2 oz.), room temperature
1 ounce bourbon or rye whiskey (optional)
¼ ounce simple syrup
Dash of Peychaud’s bitters
1 1″ piece lemon peel


Combine espresso, scots highland whisky, if using, simple syrup, and bitters in a cocktail shaker and fill with ice. Stir until outside of shaker is frosty, about 30 seconds; strain into a lowball glass filled with ice. Twist lemon peel over cocktail to release oils, then rub over the rim of glass; discard peel.


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