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(featured Viski barware below*)
Today we’re making 5 scotch cocktails that are so good! After last week’s video breaking down scotch’s various styles and regions, I wanted to mix some of the whiskies we covered into cocktails. For each drink, I’m using a different scotch to showcase the flavors and strengths of each bottle. Of course, these recipes will work with a number of different whiskies - so don’t panic if your selection differs from mine. Hope you enjoy the lineup! Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
*FEATURED VISKI BARWARE (use code ANDERS15 for 15% off) 1:09
Reserve Milo Crystal Decanter: https://shrsl.com/4fbo7
Reserve Milo Rocks Glass: http://shrsl.com/49kuq
TIME STAMPS
Intro: 0:00
Viski: 0:52
Morning Glory Fizz: 2:26
Affinity Cocktail: 4:31
Bobby Burns: 6:22
Penicillin: 7:58
Tartan Cocktail: 10:15
Final Thoughts & Sign Off: 11:53
THE MORNING GLORY FIZZ RECIPE 3:01
1 egg white OR 3/4 oz (22.5 ml) aquafaba for egg free
2 oz. (60 ml) Auchentoshan 12 Year Single Malt Scotch
3/4 oz. (22.5 ml) fresh lemon juice
1/4 oz. (7.5 ml) fresh lime juice
3/4 oz. (22.5 ml) semi-rich simple syrup (1.5:1 sugar:water)
1 bar spoon (5ml) St. George Absinthe Verte
1 oz. (30 ml) Topo Chico sparkling mineral water
Expressed orange oil
THE AFFINITY COCKTAIL RECIPE 5:12
3/4 oz. (22.5 ml) Talisker 10 Year Single Malt Scotch
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
3/4 oz. (22.5 ml) Dolin Blanc Vermouth de Chambéry
2 dashes Angostura Bitters
Expressed lemon oil
THE BOBBY BURNS RECIPE 6:55
2 oz. (60 ml) Aberfeldy 12 Year Single Malt Scotch
1 oz. (30 ml) Cocchi Vermouth di Torino
1/2 oz. (15 ml) Bénédictine D.O.M.
Expressed lemon oil
THE PENICILLIN RECIPE 8:34
3-4 slices of ginger, muddled
2 oz. (60 ml) Monkey Shoulder Blended Malt Whisky
3/4 oz. (22.5 ml) honey syrup (3:1 honey:water)
3/4 oz. (22.5 ml) fresh lemon juice
1/4 oz. (7.5 ml) Laphroaig 10 Year Single Malt Scotch
Candied ginger for garnish
THE TARTAN COCKTAIL RECIPE 10:40
1.5 oz. (45 ml) Edradour 10 Year Single Malt Scotch
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
1/4 oz. (7.5 ml) Drambuie
1/4 oz. (7.5 ml) Ramazzotti Amaro
1-2 dashes Angostura Bitters
Expressed orange oil & swath for garnish
THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass: https://amzn.to/46KrrTX
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/4akT1dn
My citrus bottles: https://amzn.to/3BScssO
My mini carafe: https://amzn.to/3iezKkZ
Dasher bottles: https://amzn.to/3iKjbNE
Garnish picks: https://amzn.to/3I6QKoV
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
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