Dewar’s created this cocktail for the 123rd U.S. Open golf tournament, but it also makes a refreshing summer serve. 1.5 ounces of Dewar’s 12-year-old Scotch… Read More
Dewar’s created this cocktail for the 123rd U.S. Open golf tournament, but it also makes a refreshing summer serve.
1.5 ounces of Dewar’s 12-year-old Scotch Whisky
3 ounces of club soda
2 ounces of lemonade
Combine all ingredients over ice in a highball glass and stir. Garnish with a lemon wedge with a golf tee as a cocktail pick.
Published June 13, 2023
Dewar’s created this cocktail for the 123rd U.S. Open golf tournament, but it also makes a refreshing summer serve. 1.5 ounces of Dewar’s 12-year-old Scotch… Read More
Dewar’s created this cocktail for the 123rd U.S. Open golf tournament, but it also makes a refreshing summer serve.
1.5 ounces of Dewar’s 12-year-old Scotch Whisky
3 ounces of club soda
2 ounces of lemonade
Combine all ingredients over ice in a highball glass and stir. Garnish with a lemon wedge with a golf tee as a cocktail pick.
Published June 13, 2023
Debuting on Amazon Prime is “SPIRIT: Becoming the World’s Best Bartender” – the documentary about Diageo’s World Class competition from 2022. Diageo’s prestigious World Class Global Bartender of the Year cocktail competition is the setting for the documentary as it reveals the behind-the-scenes back-stories and preparations of three of the world’s best bartenders as they […]
Debuting on Amazon Prime is “SPIRIT: Becoming the World’s Best Bartender” – the documentary about Diageo’s World Class competition from 2022.
Diageo’s prestigious World Class Global Bartender of the Year cocktail competition is the setting for the documentary as it reveals the behind-the-scenes back-stories and preparations of three of the world’s best bartenders as they prepare to create the most important cocktails of their career.
Specifically, the documentary follows Sahil Essani of India, Liisa Lindroos from Finland, and Japan’s Yui Ogata, as they work towards the coveted title of World Class Global Bartender of the Year. The filmmakers followed all three competitors as they prepared their recipes ahead of the global finals, which were hosted in Sydney, Australia in September 2022 and ultimately won by Norwegian-based Slovakian Adrian Michalcik.
Diageo has confirmed it will host the 2023 edition of their competition on September 23-27, 2023 in São Paulo, Brazil.
September 6, 2022 – The folks at KO Distilling in Manassas, Virginia created this cocktail using their Bare Knuckle Bourbon, and it sounds like something perfect for a chilly autumn day.
2 ounces of Bare Knuckle Bourbon Whiskey
3/4 ounce lemon ju…
September 6, 2022 – The folks at KO Distilling in Manassas, Virginia created this cocktail using their Bare Knuckle Bourbon, and it sounds like something perfect for a chilly autumn day.
2 ounces of Bare Knuckle Bourbon Whiskey
3/4 ounce lemon juice
4 ounces of apple cider
Nutmeg
Add Bare Knuckle Bourbon and lemon juice to a rocks glass filled with ice. Top off with apple cider and a sprinkle of nutmeg.
September 6, 2022 – Christine Wiseman of Broken Shaker created this cocktail for Aberfeldy to celebrate National Honey Month. It combines citrus flavors with the honey sweetness found in Aberfeldy 12 Years Old.
1.5 ounces of Aberfeldy 12 Year Old…
September 6, 2022 – Christine Wiseman of Broken Shaker created this cocktail for Aberfeldy to celebrate National Honey Month. It combines citrus flavors with the honey sweetness found in Aberfeldy 12 Years Old.
1.5 ounces of Aberfeldy 12 Year Old
1/2 ounce of Martini bitters
1 ounce of grapefruit juice
1/2 ounce of lime juice
1/2 ounce of local honey
Build in a Collins glass and top with crushed ice. Garnish with mint and flower.
Vermont-based rye whiskey producer Whistlepig has launched a UK-based cocktail competition for bartenders called No History No Rules, which challenges bartenders to create a cocktail with Whistlepig 10 Years Old whiskey. Whistlepig’s No History No Rules UK cocktail competition will begin with five regional heats – in London, Scotland, northern and southern regions plus the […]
Vermont-based rye whiskey producer Whistlepig has launched a UK-based cocktail competition for bartenders called No History No Rules, which challenges bartenders to create a cocktail with Whistlepig 10 Years Old whiskey.
Whistlepig’s No History No Rules UK cocktail competition will begin with five regional heats – in London, Scotland, northern and southern regions plus the midlands – with the top three contenders winning a VIP trip to Vermont, to visit the home of Whistlepig, along with receiving a special edition bottle from the distillery team while there. The top winner will receive a bottle of The Boss Hog VIII, a limited edition rye whiskey from Whistlepig.
Potential entrants have until May 15, 2022 to submit their creations online, with the heats being held later in May. The final will take place on July 4, 2022 in London. More information about the competition can be found here – www.barlifeuk.com/win-a-trip-to-vermont-with-whistlepig-rye/.
The Blood and Sand cocktail is probably the second most iconic Scotch cocktail around. The obvious title-owner is the Rob Roy, though I think that crown might be slipping. In recent years, I haven’t seen many bars or restaurants touting their Rob Roys, but it seems like everywhere has a Blood and Sand, a Penicillin, […]
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The Blood and Sand cocktail is probably the second most iconic Scotch cocktail around. The obvious title-owner is the Rob Roy, though I think that crown might be slipping. In recent years, I haven’t seen many bars or restaurants touting their Rob Roys, but it seems like everywhere has a Blood and Sand, a Penicillin, or a proprietary riff of either/both, on their menu.
I haven’t been keeping an exact score, so I’m speaking anecdotally, but between the two, the Blood and Sand seems to be the one I see more often on menus or in my social feeds. The simplicity of this cocktail makes it a perfect candidate for riffing and experimentaion.
The original Blood and Sand cocktail recipe calls for 3/4 oz of each of the ingredients which makes a 3 oz cocktail and it’s perfectly fine at those ratios. However, over the years I’ve played with and adjusted the ratios to what I have listed in the recipe above. It’s a recipe I’ve found to make a balanced cocktail no matter what scotch you’re using. The only time I’ll really mess around with this recipe is when I have blood oranges. Then I’ll boost it to a full 1 oz because I enjoy their flavor.
What about you? If you have a go-to riff on this one let me know in the comments below, or if you make a Blood and Sand after reading this please tag me in the post so I can see how it turned out.
Cheers!
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We’ve hit quite a few classic American Whiskey cocktails already, so I thought it would be nice if we turned our cocktail shakers towards classic Scotch cocktails for a bit and nothing is more classic than the Rob Roy. Created in 1894 at the Waldorf Astoria in NYC as a tribute to an opera of […]
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We’ve hit quite a few classic American Whiskey cocktails already, so I thought it would be nice if we turned our cocktail shakers towards classic Scotch cocktails for a bit and nothing is more classic than the Rob Roy. Created in 1894 at the Waldorf Astoria in NYC as a tribute to an opera of the same name, this cocktail is essentially a Manhattan made with Scotch instead of bourbon or rye.
It might sound weird to change the name just because we changed the base spirit, but it’s quite common in the cocktail world. The Negroni is a perfect example of this. Your classic Negroni has a base spirit of gin, but if you swap it out for bourbon it’s called a Boulevardier, tequila morphs it into a La Rosita and a Scotch Negroni goes by the name of… the Scotch Negroni. No one ever said drinkers were consistent.
Yes, there are some modern-classic “Scotch Negroni” recipes like The Drunk Uncle, but they often exclude one, or both, of the traditional accompanying ingredients: Campari and sweet vermouth. Anyways, my point is it’s quite common to change the name, but have virtually the same recipe when you change the base spirit. Especially in ye olden days.
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The Bull and Bear cocktail is a prohibition-era drink that’s usually made with bourbon. It’s flavorful and brings a nice combination of sweet and sour notes that are easily adjusted by playing with your quantities of citrus and grenadine. For example, I don’t have a sweet tooth so when I make mine I usually do […]
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The Bull and Bear cocktail is a prohibition-era drink that’s usually made with bourbon. It’s flavorful and brings a nice combination of sweet and sour notes that are easily adjusted by playing with your quantities of citrus and grenadine. For example, I don’t have a sweet tooth so when I make mine I usually do 1/2 to 1/4 of a tablespoon (<.25 oz) of grenadine vs the 1 tbsp (.5 oz) the original recipe asks for.
Though I do get why this cocktail, like so many from this era, uses such a large amount of sweetener. The whiskey they had access to at the time wasn’t regularly the best stuff. Today we have a consistently good flow of sippable and mixable whiskeys. Instead of trying to cover up the whiskey, we want to celebrate it and this is just one of many reasons modern cocktails tend to use less sweetener and go lighter on fruit juices than olde tyme cocktails.
I mentioned above that I use a relatively light amount of sweetener when I make Bull and Bear cocktails for myself (<.25 oz grenadine). But depending on the day, or the whiskey, I might also increase the whiskey to 2 oz. I don’t recommend doing it regularly, especially at today’s pricing, but if you keep this exact recipe and use 2 oz of Booker’s you’ll have a perfectly balanced sweet, sour and earthy cocktail that packs a wallop!
Grenadine and whiskey are the only two ingredients I change up in this recipe for myself or if I’m making it for guests. If I know someone has a sweet tooth I’ll up the grenadine to the full 1/2 oz. If I know they like their cocktails boozy I’ll kick the bourbon up to 2 oz. If I know they prefer rye I’ll sub that in for the bourbon. Super easy to tailor this cocktail to your guests with just those two ingredients.
If you make a Bull and Bear, let me know what you thought of it and how/if you adjusted it.
Cheers!
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Who doesn’t love a Boulevardier? The classic equal parts cocktail is so easily adjusted it can be modified to mix with any social situation or meal. It’s one of the quintessential whiskey cocktails that can easily be executed with rye or bourbon or even Scotch, Irish, Canadian whiskey or Gin. Though if you sub the […]
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Who doesn’t love a Boulevardier? The classic equal parts cocktail is so easily adjusted it can be modified to mix with any social situation or meal. It’s one of the quintessential whiskey cocktails that can easily be executed with rye or bourbon or even Scotch, Irish, Canadian whiskey or Gin. Though if you sub the whiskey for gin you’re actually making the Boulevardier’s father: the Negroni.
As stated above, this is usually an equal parts cocktail using 1 oz Whiskey (traditionally rye), 1 oz Sweet Vermouth and 1 oz Campari. The idea is to get an equal balance of spice, sweetness and herbaceousness, but this is where figuring out the ratios that work best with the ingredients you’re using comes into play. If you’re using herbal sweet vermouth like the Cocchi Doppo, that changes things. If you’re using a heavy 95/5 MGP rye, that can change things. The Boulevardier is all about finding the balance within your own tastes and ingredients.
— This cocktail recipe contains affiliate links in the equipment section. If you use these links to buy the recommended equipment I might earn a commission. Cheers.
So what about you? How do you like your Boulevardier? Let me know in the comments and tag me on IG or Twitter if you make one.
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