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Scotch Whisky Cocktails

brewer pic

Mix With:

Original recipe calls for



16 year old



Aristocrat Stinger

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.


Makes 1 drink

1.5 oz. (45ml) Lagavulin 16 year old

0.3 oz. (10ml)  White Creme de Menthe (preferably Vedrene Liquers)

0.1 oz. (5ml)  Oloroso Sherry

2 Dashes of Chocolate Bitters (preferably Scrappys)

1 Large lemon peel


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.



 Make With:

Hazelburn 8 Year Old, Glenkinchie 12 Year Old or any sweet or lemony malt. 


Auld Alliance

This recipe was adapted from the Scotch Whisky Association website.  


Makes 1 drink

Juice of half a lemon (about 1 1/2 Tablespoons)

Dash of sugar simple syrup

1/2 shot of Cointreau

3/4 shot of Scotch 



In a shaker add the lemon, sugar syrup, Cointreau, scotch and ice.  Shake until blended.  Pour into highball glass and top off with lemonade.



bberry tartan

 Mix With: 

Original recipe calls for The An Cnoc 12 year old or you may substitute other Highland scotch


Blackberry Tartan

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.

marcineA self proclaimed "liquor dork", Marcine 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. You will most likely find her with brush in hand, when she is not tending bar or creating a new liquid masterpiece.


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  


  Add all ingredients and shake vigorously with ice.  Strain into rocks glass with ice and garnish with a blackberry.