Drink in the Details: Scotch, the King o' Drinks

Amongst most mainland Scotches, the peat is dialed way down, but out in the islands, it is significantly more noticeable. The Scots have gone as far as creating a few whiskies that focus on smoke. One is the all-malt blended (vatted) malt from Compass Box called the “Peat Monster.” With these Scotches, there is really no getting away from that smoke, and taming it to work within a drink can be quite a feat. For one, chocolate works incredibly well with peat smoke. Adding a dash of high-quality chocolate syrup or infusing a tea bag full of high-grade cocoa powder can create an entry point for a big peaty whisky in a cocktail. Whatever you mix with peaty Scotches, sweet or spicy or both, has to be big in tone, or it will run away with you.

The most recognizable Scotch cocktail is the Rob Roy, which dates back to the 1890s. It was likely invented at the Waldorf Hotel in New York City where the bartender named it in honor of the operetta “Rob Roy.” It contains Scotch, sweet vermouth, and orange bitters (although many recipes call for Angostura Bitters). While many bartenders use a less-expensive blended whisky as its base, substituting pricier single malt makes this drink brilliant. Like its close sibling, the Manhattan, the choice of what whisky to use makes all the difference. Using a Speyside single malt scotch like the Glenlivet, where the indicative tones are honey, heather, fall fruits, and baking spices, with subdued peat, conjures up a drink of rich, Christmas-y flavors and a slightly bitter orange balance. The unmistakable Islay qualities of smoke and maritime with an Islay Blended Scotch whisky like Black Bottle yields a drink that is big and toasty in flavor but a bit less thick in mouth-feel (due to the inclusion of the grain whisky in the blend). Depending on the scotch selection, one may also prefer to adjust the amount or type of sweet vermouth. Richer vermouths, like Carpano Antica, can stand up to the more flavorful whiskys, while light Dolin sweet vermouth brings out nuances in the base whisky.

Another delectable classic is the Blood & Sand, the Rudolph Valentino silent film that tells the tragic tale of a celebrated matador caught in a love triangle. The drink combines equal parts Blended Scotch, sweet vermouth, Peter Heering Cherry Brandy, and fresh orange juice shaken with ice and topped with an orange twist. The final piece is a must-have, combining fruity, orchard sweetness with the malty, spicy hints of blended whisky. The balance is critical in this drink, and too much peat will overpower the bright fruits of the other ingredients. Dewars and Johnnie Walker Red are affordable blended Scotches that shine in the Blood & Sand.

One of our favorite cocktail ingredient to use when mixing with whisky is sherry. Scotch producers often use Oloroso casks to mature whisky, adding these richer flavors to the spirit. These roots are what makes these two spirits work so well together. Dry sherries (fino, manzanilla and most amontillado) provide maritime, hazelnut, and citrus flavors, while richer Oloroso and Pedro Ximenez (PX) sherries bring roasted nuts, spice, cocoa, caramel, and dried fruit. Macallan single malt whiskies are the classic exponent of the sherried style.

Different sherries match well with different kinds of Scotch in cocktails. Smoky, maritime scotches such as the Islay Black Bottle or the famous Ardbeg single malt mix brilliantly with seaside-matured manzanilla from Hidalgo or Lustau. The nutty flavors of Macallan pair well with amontillado. And Glenmorangie’s orange and spice notes provide a firm undertone for the more, mouthfilling and chocolate or cocoa notes of PX.

The splendor of Scotch in these moments is its versatility, but its worth is best discovered when in balance with its companions. Spend some time fiddling around with the different types of Scotch whiskies in cocktails and you’ll undoubtedly uncover something surprising and tasty.

Skyhawk (variation on the Classic Rusty Nail) -Chantal Tseng, Tabard Inn
1 1/2 oz. Macallan 12 yr. Scotch
3/4 oz. Drambuie
3/4 oz. Fresh-squeezed grapefruit juice
Dash Regan's Orange Bitters
Orange Twist

Combine all ingredients over very cold ice in rocks glass and stir. Garnish with orange twist. (If you substitute the Macallan with a blended Scotch, you can use up to 2 oz. of whisky.)

Supreme Clientele - Adam Bernbach, Bar Pilar
2 oz. Highland Park 12yearr
3/4 oz. Macaroni Chinato
1/4 oz. Luxardo Maraschino Liqour
2 dashes Fee Bros. Old Fashioned Bitters

Stir. Strain. Garnish with cherries.