How to
Drink Scotch Right Now
From the bottles to buy to (yes) a couple of cocktails to try
Truth be told: I am not much of a Scotch drinker. I can enjoy it, and while I keep a couple of bottles on hand, I rarely reach for them other than to stir up the occasional Rusty Nail. I know I'm in the minority, however. And with plenty of chilly weather still in the forecast for many of us, it seems a fitting time to highlight this whisky (hold the “e”—that's for the American and Irish spirits), and feature a few worthy bottles to consider, along with three cocktails to mix up at home.
Since it's a bit out of my wheelhouse, I turned to Robert Ferrara, Whisk(e)y Brand Ambassador for Pernod Ricard USA, for some guidance about this most gentlemanly spirit. Ferrara sifted through his collection to bring us some top notch selections.
3 Bottles to Have
Something New
The Glenlivet 14 year Cognac Cask Selection is exclusive to the U.S. It's a single malt that is matured in former bourbon barrels and former sherry casks before being finished in former cognac casks. The result, Ferrara says, is “a uniquely rich and intense flavor.”
$43.99 at Total Wine
Something Reliable
& Classic
Aberlour A'Bunadh is something really special. “When you walk into a bar and see a bottle on the back bar, you know the manager likes whisky,” Ferrara says. Named “The World's Best Whisky” by Forbes magazine, this bottling is a cask strength, sherry matured single malt comprised of barrels aged between five and 25 years.
$89.99 at Wine.com
Something Outside
the Box & Unique
“Chivas Mizunara is not your grandfather's blend of Chivas Regal,” says Ferrara. Inspired by his trips to Japan, Colon Scott created the world's first blended scotch whisky to be finished in Japanese Mizunara Oak casks. Ferrara calls it “the perfect marriage of Scottish craftsmanship and Japanese tradition.”
$51.24 at Drizly
3 Cocktails to Mix
I’ve been fortunate to have been served by Ferrara at a few spots around Miami over the years, and so it brings me great pleasure to share with you some of his cocktail recommendations, all of which remind me that maybe I do like Scotch more than I thought.
The Original
Ferrara is a fan of a “perfectly made Highball, crafted with good ice and a premium soda water.” Here he offers a fun, original tipple.
#Highballer
- 1 ½ oz. The Glenlivet Founder's Reserve
- ½ oz. Italicus Bergamot Liqueur
Add all the ingredients into a Highball or Collins glass, fill with ice and top with ice cold premium soda water like Topo Chico. Garnish with a lemon wedge.
#Highballer
- 1 ½ oz. The Glenlivet Founder's Reserve
- ½ oz. Italicus Bergamot Liqueur
Add all the ingredients into a Highball or Collins glass, fill with ice and top with ice cold premium soda water like Topo Chico. Garnish with a lemon wedge.
The Classic
I also love the Bobby Burns, a forgotten classic named after Scotland's favorite son and poet.
Bobby Burns
- 2 oz. Aberlour 12 Year
- ¾ oz. Cocchi di Torino Italian Sweet Vermouth
- ¼ oz. Benedictine
Add all ingredients into a mixing glass. Add ice and stir for 20 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist.
Bobby Burns
- 2 oz. Aberlour 12 Year
- ¾ oz. Cocchi di Torino Italian Sweet Vermouth
- ¼ oz. Benedictine
Add all ingredients into a mixing glass. Add ice and stir for 20 seconds, then strain into a chilled cocktail glass. Garnish with a lemon twist.
A Modern Twist
Probably the most popular Scotch cocktail is the modern day classic, Penicillin. This cocktail is always a crowd pleaser, especially for those that don't normally drink Scotch.
Penicillin
- 1 ½ oz. The Glenlivet 12 Year
- ¼ oz. The Glenlivet Nadurra Peated Cask Finish
- ¾ oz. fresh lemon juice
- ¾ oz. honey syrup (2:1 ratio)
- 3 slices of fresh ginger
Add ginger to a mixing tin and muddle, then add the remaining ingredients, add ice and shake for 20 seconds. Strain into a rocks glass over fresh ice. Garnish with a piece of candied ginger.
Penicillin
- 1 ½ oz. The Glenlivet 12 Year
- ¼ oz. The Glenlivet Nadurra Peated Cask Finish
- ¾ oz. fresh lemon juice
- ¾ oz. honey syrup (2:1 ratio)
- 3 slices of fresh ginger
Add ginger to a mixing tin and muddle, then add the remaining ingredients, add ice and shake for 20 seconds. Strain into a rocks glass over fresh ice. Garnish with a piece of candied ginger.
FYI
To officially be considered Scotch, the whisky must mature in oak casks in Scotland for at least three years.
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