Though revered throughout the world, Scotch whisky never used to find it particularly easy to mingle with the other guests at the cocktail party – content instead to be the quiet, enigmatic loner. But, with a new wave of cocktail mastery and a new generation of drinkers to discover its secrets, Scotch is starting to come out of its shell. Here, Iain Meldrum introduces four classic American whiskey cocktails before adding Scotch to the mix in his own versions.

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The Old Fashioned

The Whiskey Cocktail (as it was originally known) was one of the earliest examples of a made-to-order mixed drink – just booze, bitters, sugar and citrus peel. It was usurped by more complicated potions as 19th-century bartenders introduced new liqueurs, vermouths and other fancy ingredients. Those with a hankering for simpler times would order a drink made ‘the old-fashioned way’ and the name stuck.

Becomes… The ‘Old Blackened’

This version contains the DNA of a classic Old Fashioned but with the rich smoke and dark chocolate flavours of Bowmore 12-year-old single malt replacing the more traditional American whiskey, complemented by flavours of walnut and oak-aged cider. The whole drink is lifted with a final flourish of pink grapefruit zest.

Who’s it for? A great post-prandial alternative for anyone seeking a digestif.

Ingredients

• 60ml Bowmore 12-year-old
• 12.5ml homemade vintage cider syrup
• 3 dashes Fee Brothers Black
• Walnut Bitters

Method

• Stir all the ingredients over cubed ice until the desired dilution is achieved.
• Strain into a tumbler filled with fresh ice.
• Crack a strip of pink grapefruit zest over the drink to release the oils and place it in the glass.

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The Sour

Another primordial concoction which has been gussied up over the generations and has begot all manner of offspring, such as the Sidecar, the Fizz, the Daiquiri and the Daisy (itself a proud parent of the Margarita). However, the sheer simplicity of the Sour – and in particular the character of the Whiskey Sour – has led to its lasting success as a drink in its own right.

Becomes… The Whisky Business

The soft, tropical notes of Auchentoshan American Oak Single Malt match beautifully with zesty grapefruit liqueur and subtle, lavender-infused sugar syrup, all brought together on a backbone of zingy fresh lemon and the Whisky Sour’s trademark velvet frothiness from egg white.

Who’s it for? The perfect cocktail for those still a little wary of whisky.

Ingredients

• 40ml Auchentoshan American Oak
• 20ml Giffard Pamplemousse
• 25ml freshly squeezed lemon juice
• 12.5ml lavender sugar syrup
• 12.5ml fresh egg white

Method

• Pour all the ingredients into a shaker and shake hard without ice (a ‘dry’ shake) to help the egg white foam.
• Add cubed ice and shake hard once more.
• Quickly double-strain into a chilled coupette and sprinkle with dried, edible lavender flowers.

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The Manhattan

Beyond being a New York drink, the exact origins of the Manhattan remain a mystery – though an oft-touted story involving Winston Churchill’s mum is almost certainly apocryphal. It was born in the mid to late 1800s when vermouth first became available in the US, and purists maintain it should be made with rye whiskey.

Becomes…  The ‘New Y-Orkney’

Highland Park 12-year-old shares many characteristics with the dry, spicy American rye whiskey so beloved of Manhattan traditionalists, with subtle smoke and briny sea air adding an extra dimension. Herbal depth comes in the form of Bitter Truth E**X**R and Boker’s Bitters, with a rich cherry liqueur adding a welcome sweetness.

Who’s it for? Not for the faint-hearted, this deep, complex drink would be most enjoyed by the seasoned whisky connoisseur.

Ingredients

• 50ml Highland Park 12-year-old
• 12.5ml Bitter Truth E**X**R
• 12.5ml Gabriel Boudier Guignolet de Dijon
• 3 dashes Boker’s Bitters
• Simple syrup to taste

Method

• Stir all the ingredients over ice until the desired dilution is reached.
• Strain into a chilled cocktail glass.
• Garnish with orange zest and a whisky-soused cherry.

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The Mint Julep

This Kentucky Derby stalwart seems to have tenuous connections to an old Arabian mix of rose petals and water called a ‘julab’, which then spread to Europe where mint was widely available. Early American manifestations would more likely have contained rum, cognac or some other intoxicant but with its popularity in the Deep South and the rise of legitimate bourbon manufacture in that area, whiskey became the staple spirit.

Becomes… The ‘Winner By A Nose’

Staying true to the simple elegance of the classic Julep, this Scotch variant substitutes the equally smooth and rich Auchentoshan Three Wood for the bourbon. Peach bitters add a fruity freshness as well as a nod to early Julep recipes containing peach brandy.

Who’s it for? Ideal for the more adventurous Mojito drinker in search of subtlety.

Ingredients

• 50ml Auchentoshan Three Wood
• Fee Brothers Peach Bitters in an atomiser
• 4 to 5 generous sprigs of fresh mint
• 15ml simple syrup

Method

• Pick the leaves from all but two of the mint sprigs to give a reasonable handful.
• Lightly scrunch the picked leaves and place in your cup or glass of choice.
• Add the sugar syrup, whisky and a spritz of peach bitters, and muddle gently to release the oils from the mint, being careful not to break up the leaves.
• Add a generous scoop of crushed ice and churn the drink with a barspoon to encourage a little dilution.
• Top with more crushed ice, the two saved sprigs of mint and a further spray of bitters over the drink.

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