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Scotch Whisky Cocktail - Strawberry Basil Collins |
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Original was created with Dewars White Label - but can be made with any quality unpeated scotch
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Strawberry Basil Scotch Collins
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Evan Faber is on a mission to encourage people to explore the world of spirits in a unique and interactive way. He has created an ingenious beverage program called "The Cocktail Element" for restaurant SALT Bistro in Boulder, Colorado. His instructional menu has taken the art of crafted cocktails to a whole new level. One is encouraged to mix and match different liquors with infused syrups and seasonal ingredients in one of six classic cocktail styles, to create a truly customized libation tailored to one's individual taste.
Faber wants you to forget everything you have come to expect of a certain liquor when it comes to creating a cocktail. "Just think of each as a liquid flavor ingredient, not just a spirit type."
His Strawberry Basil Scotch Collins deliciously demonstrates this notion. Using summer fruits and herbs instead of predominately lemon juice, he replaces the gin with whisky in this recipe. The scotch provides a definite alcoholic oomph and flavor depth, with the overall result a refreshing, summery cocktail that is unexpected for this brown spirit. His unique combination of ingredients maintains the characteristic of a Collins cocktail but delivers a totally different flavor profile.
This sixteen year veteran of the industry has worked every "bar" position from soda jerk in his early days, to Sommelier for the prestigious Penrose restaurant, at the Broadmoore Hotel in Colorado Springs. Faber was attracted to SALT Bistro in Boulder, because of their reputation for delivering the quintessential Colorado culinary experience. Advantaging themselves of the bountiful farms and other locally sourced foods, wines, beers and spirits of the area, SALT Bistro has carved out a truly unique regional
dining niche, a proverbial "Taste of Colorado".
When Evan Faber is not working, researching or teaching about beverages, he enjoys photography and song writing/music production. He has developed an iPhone App that allows a person to experiment with his Cocktail Element program at home.
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ingredients
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Makes 1 drink
1.5 oz Dewars White Label (or other unpeated scotch)
0.5 oz Lemon Juice
0.5 oz Simple Syrup
3 Large Fresh Strawberries
3 Medium sized fresh Basil Leaves
Soda Water
Garnish: Whole strawberry and basil
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preparation
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Combine lemon juice and simple syrup into a shaker. Muddle in the basil and strawberries. Add Scotch and shake profusely. Strain into a Collins glass over ice. Top off with soda and stir.
Garnish with basil and strawberry.
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Scotch Whisky Cocktail - Ward III Bespoke |
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Left to Right:
Kenneth McCoy's Bespoke Cocktail for Sip Smoke Savor
Fresh apple
1/4 oz. honey water
1 egg white
1/4 oz. Godiva Chocolate Liqueur
2 oz. Auchentoshan Three Wood
1/2 oz Creole Shrubb (or any good quality orange liquer)
Muddle fresh apple into a mixing glass. Add all other ingredients and vigorously shake with crushed ice until egg white is foamy. Strain into glass.
Michael Neff's Creation
for Sip Smoke Savor
Muddled peach
1/2 oz fresh lemon
Dash fresh orange juice
1/2 oz Godiva Chocolate Liqueur
3/4 oz Auchentoshan Classic Scotch
3/4 oz Sheep Dip Scotch
1 egg white
Dash of orange bitters
Drizzle of Laphroaig for garnish
Muddle peach fruit directly into mixing glass. Add all other ingredients except for Laphroaig and shake vigorously with crushed ice until egg white is foamy. Strain and serve into glass. Drizzle Laphroaig over top and garnish with a piece of chocolate bar.
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WARD III Sip Smoke Savor Themed Bespoke Cocktails
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In our first full year as a new website, we discovered many wonderful scotch libations, just a few of which have been published in this section. But our most exciting experience by far was personally collecting on an offer to have a cocktail, "custom made" to reflect the character of our own Sip Smoke Savor website.
For the uninitiated, a "Bespoke" cocktail is one that is tailored made to a customer's tastes and personality. Bespoke to me, harkens back to the days when the bar-keep not only "knows your name", but remembers exactly what you drink. The guys of Ward III Tribeca, carry this notion a step further and the drink becomes personalized to you and then carries your name. Their bespoke equation is simple: best seasonal ingredients, home made syrups, passion for their craft and creativity that knows no bounds.
Ward III opened just a year ago June. The three owners had worked in various establishments in Tribeca which gave them a natural connection to the neighborhood. What they also found in common was their love for the craft of cocktail making and a shared desire to deliver a great experience when you entered "their house". Without a doubt, they are a success. Qualities of warm aesthetics, great food and drink, along with personalized attention have all conspired to result in rave reviews from critics in a skeptical town of notable taverns.
Just who are these guy? (In our picture at top from left to right)
Kenneth McCoy's family heritage is the New York bar business, having grown up, working in his father's establishments in the 70's & 80's. This second generation barkeep has worked in some of the most renowned bars in New York such as Bridge Cafe and Dylan Prime. With 18 years in the business, he has also gained notoriety for scotch based concoctions and won the Iron Bartender Title at the Whisky Live event in 2010.
Michael Neff, though born and raised in Southern California, discovered the bar business in Seattle and never looked back. In fifteen years, Neff has opened ten bars in three states as either Bar Manager or Consultant. Finally as an owner, he has the chance to put his personal mark on an enterprise.
Abdul Tabini immigrated to New York from Casablanca and procured a position at the prestigous Odeon. There he spent fourteen years as their primary bartender and mixologist until coming to Ward III. His cocktails have been featured in books and articles and he has won various cocktail competitions.
Sip Smoke Savor found their Bespoke concept so fascinating, that we put all three partners to the test on our visit. On the spot, they each designed a cocktail to reflect our website 's passion for scotch, fine cigars and chocolate. Unfortunately Abdul's recipe was lost to posterity as our napkins notes didn't survive the evening. We do know it made use of sheep dip scotch, Godiva liqueur, egg white and was garnished with a fragrant concoction of orange zest, rosemary and cinnamon. In order to do justice to this recipe, we will just have to go back for another session at Ward III.
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Scotch Whisky Cocktail - Blackberry Tartan |
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Mix With:
Original recipe calls for The An Cnoc 12 year old or you may substitute other Highland scotch
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Blackberry Tartan
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If the end of summer could be bottled and served, it would taste like the Blackberry Tartan. Plump, ripe berries, a hint of maple syrup, rum and An Cnoc scotch are the ingredients in this vibrant, luscious drink created by Marcine Franckowiak of The Highlands in New York City.
A self proclaimed "liquor dork", M arcine has had a love affair with bartending for 13 years, doing stints behind the bar in places as far flung as Fells Point, San Francisco, London and now the West Village of New York City. As bar manager for The Highlands, she has created 13 original cocktail concoctions and is now challenged to repeat her own success with the new drink menu for a second location "Mary Queen of Scots", due to open on the Lower East Side mid-October. While The Highlands has a serious single malt attitude, Marcine shared that she will be adding a French twist to the cocktail selection at MQS, which was described to me as a Scottish gastro pub with a rock and roll vibe.
Marcine's talent clearly lies in identifying the uniqueness of each spirit, then finding creative ways to enhance that taste experience on its own or in tandem with other liquors, as in the Blackberry Tartan. Appleton rum, with its rich almost cognac-like flavor, makes the perfect foil for An Cnoc scotch as one whiskey complements the other whisky yet maintaining their individual flavor integrity. Tart blackberries are so slightly sweetened with the maple syrup adding a seasonal appeal and character to this drink.
An avid runner who has participated in many marathons, Marcine is also an accomplished artist with degrees from San Francisco Art Institute and Pratt Institute in Manhattan (click here to see her work). You will most likely find her with brush in hand, when she is not tending bar or creating a new liquid masterpiece.
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ingredients
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Makes 1 drink
1.5 oz. An Cnoc 12 year old scotch or other Highland scotch
1 oz. Appleton reserve rum
1/2 oz. quality maple syrup
5 ripe blackberries
Dash of Fee Brothers Old Fashion Bitters
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preparation
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Add all ingredients and shake vigorously with ice. Strain into rocks glass with ice and garnish with a blackberry.
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Scotch Whisky Cocktail - Seafoam |
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Photo courtesy of Will Blunt at Starchefs
Make With: Compass Box Peat Monster or other favorite smoky scotch
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Seafoam
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Seafoam conjurges up an image of gentle waves lapping the shore as you walk the beach at sunrise on a clear summer morning. In fact, it is this rememberance of his childhood in Cape Cod that inspired Adam Bernbach to create this "perfect for the season cocktail".
Adam is without argument, one of the most inventive mixologists to hit the Washington D.C. bar scene. We think his Bacon Martini (actually bacon-infused scotch) is pure genius and for the newly opened Estadio, Adam developed his own take on the blended Margarita. His "Slushito" made with quince, sherry, lemon, paprika and scotch has become an instant favorite with lucky locals. Mixing magic started at the tender age of seven when Adam figured out how to produce his own egg cream.
Known for his relentless experimentation, Adam's endless curiousity drives him to explore not only unique flavor combinations but to push the boundaries on  technique. There seems to be a real culinary influence to his salty, sweet and sometimes
savory liquid creations. It is truly evocative how the sea salt enlivens the other flavors in his Seafoam cocktail while adding perfectly to the theme of sea air. He likes to use scotch to imbue cocktails with unique smoky tones, but also shares with us that the cereal notes can also be pretty rewarding to utilize.
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ingredients
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Makes 1 drink
1.5 oz Compass Box Peat Monster Scotch or other smoky dram
0.75 oz Manzanilla Sherry
0.5 oz Lemon Juice
0.75 oz Honey Syrup
1 Egg White
Garnish: Grapefruit Bitters & Sea Salt
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preparation
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Combine all ingredients except garnish in a shaker with ice. Shake profusely to create a foamy head. Strain into your cocktail glass.
Garnish with a dash of grapfruit bitters and pinch of sea salt.
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Scotch Whisky Cocktail - Aristocrat Stinger |
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Mix With:
(click on name for tasting notes)
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Aristocrat Stinger
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While the genesis of the Stinger is unknown, its reputation as a cocktail for the elite clearly was established by Reginald Vanderbilt's documented fondness for the drink, as he held court at The Colony in New York back in the early 1920's. A reincarnation of this flagging American classic has taken on a decidely Scottish twist in the hands of Australian bartender Adam Brewer. His creation the "Aristocrat Stinger", helped Brewer win his countries' finals in a Diageo competition designed to celebrate the global art of bartending. Off to a great start on his career, Brewer a bartender for less than four years, now has the chance to compete with 28 other talented mixologists for the coveted title of World Class Bartender of the Year, this fall in Greece.
Brewer tells us that the Aristocrat Stinger was inspired by the flavors in Lagavulin scotch. He wanted to draw out the chocolate and sherry characteristics of this 16 year old malt. Mint was chosen to mimic the fresh sea air phenols that come through this whisky. Since the Lagavulin distillery sits near the Dunyvaig Castle reputed to be a stronghold of Scottish Aristocrats in times of battle, the name easily followed.
With an unabashed service driven perspective on his career, Brewer's goal is to be the host "who throws the best party in town every night of the year". Lucky patrons of the Sling Lounge in Brisbane might even get to try another one of his scotch based cocktails, as malt whisky is one of his favorites for its range and versatility of flavors. Brewer is also an aspiring master of cocktail and food pairings, which is one of the trends of the moment on the Australian cocktail scene. In addition to a love of cooking, Brewer plays guitar, enjoys long rides on his recently restored motorbike and haunts Brisbane's antique stores to add to his extensive vintage glassware collection. Favorites among his 120 treasures are a $240aud Royal Doulton crystal brandy balloon and a frosted champagne flute in the form of a naked lady.
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ingredients
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Makes 1 drink
1.5 oz. (45ml) Lagavulin 16 year old
.3 oz. (10ml) White Creme de Menthe (preferably Vedrene Liquers)
.1 oz. (5ml) Oloroso Sherry
2 Dashes of Chocolate Bitters (preferably Scrappys)
1 Large lemon peel
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preparation
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Add all ingredients to a chilled shaker and stir with ice. Strain into a chilled cocktail glass such as the vintage champagne saucers shown in the picture.
Twist the peel of lemon gently across the top, then throw the peel away.
For the pairing shown above, serve with young venison that has been sliced extremely thin and soaked in alcohol, then removed just before it begins to "chemically cook" in the spirit. Liberally grate a quality chocolate on top.
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