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Scotch Whisky Cocktails



Mix With: 

Original recipe calls for The Balvenie 12 year old 



Bread & Wine

Bread & Wine could easily become the new "holy sacrament" of cocktails for those who love their scotch with a sherry finish.  Created by Charles Joly of The Drawing Room - Chicago, this Balvenie based libation celebrates the notion of grain and grape in one delicious liquid concoction.

Named 2009 Rising Star by Cheers magazine and a 2010 nominee for Best Bartender by Nightclub & Bar magazine, Joly thrives on spirits charles joly article2competitions to test his creative mettle.  A perfect example is this cocktail which took top honors in a recent contest, winning him a trip toSpain.  Among his many career triumphs are placing 2nd in the 2008 World Cocktail Cup in New Zealand and being named as a "Top 10 U.S. Bartenders" by Beverage Media.

In describing his approach to making a great cocktail, Charles exhibits the soul of a Top Chef.  He subscribes to the importance of quality flavor ingredients but insists that a drink must also have great visual, textural and aromatic appeal.  With scotch based cocktails, he strives to achieve balance in his creations.  Layers of flavor add excitement, but he believes that the base spirit must  be allowed to shine through.

Beyond being an avid mixology competitor, you might also find Charles training for a triathalon, indulging in woodworking or strumming his guitar (having formerly played in a punk band).  He is devoted to his bartending career with current committments that include Chief Mixologist at The Drawing Room in Chicago,  Executive General Manager for Three Headed Productions, a company that owns and operates a variety of clubs, bars and restaurants in Chicago, and Principal of Angel Share Mixology where he consults, develops or manages various drink programs for other venues such as Quality Social in San Diego, California.


Makes 1 drink

1.5 oz. Balvenie 12 year old scotch

1 oz. Don Nuno Dry Oloroso sherry 

3/4 oz. fresh lemon juice

1/3 oz maple syrup

Absinthe to rinse the glass (Sirene Absinthe by North Shore preferred)

Garnish with Orange peel  



Fill a rocks glass with ice and dash of absinthe to season the glass.  Swirl then dump absinthe and ice from glass;  add fresh ice.

Place Balvenie, sherry, lemon juice and maple in a shaker with ice.   Shake vigorously and double strain the mixture into the refreshed rocks glass.

Take a wide strip of Orange peel and squeeze over top to mist with orange oil.  Garnish with the orange peel. 



rbcocktail photo

Make With: 

Any wonderful scotch whisky will do, so experiment with your favorite dram.


Burns Cocktail

The history of this cocktail is somewhat confusing.  The first recipe for  "Bobby" Burns comes from Harry Craddock's The Savoy Cocktail Book, yet the 1931 published Old Waldorf Bar Days cocktail book lists a similar yet more formally named "Robert Burns" libation which is thought to be the original.  It is not clear whether this one was named for the famous "Bard" or a local cigar salesman of the same name.  In 1948, mixologist David Embury further confused the issue by substituting Drambuie for Benedictine claiming it was preferable because it is made with a Scotch whisky base.   We recommend that whichever way you choose to make this drink, call it a Burns cocktail, as many believe that the diminuitive title of Bobby shows disrespect for this great literary luminary and Scottish Icon.


Makes 1 drink

Equal parts scotch whisky and sweet vermouth (see variations)

Light Dash of bitters (angostura, Peychaud or orange bitters)

Dash of Benedictine to taste (see variations)

There are several variations, the most common one being to change the ratio to 2:1 parts whisky to vermouth (much preferred). 

The Waldorf recipe uses a dash of Absinthe in place of Benedictine and aforementioned Embury substitutes Peychaud's lighter, sweeter bitters for angostura then chooses Drambuie in place of Benedictine for the finishing touch.  Other recipes substitute orange bitters and Pernod for the last two ingredients.


  In a shaker add ingredients and ice.  Shake until blended.  Strain into a martini glass and garnish with a lemon twist.























island feverMake With:

Laphroaig Quarter Cask or Laphroaig 10 Year Old

Photos courtesy of Kathleen Neves from great blog at



Island Fever

tony2A salute to Tony Devencenzi for winning 1st place in the San Francisco Laphroaig cocktail challenge with his fiery and delicious cocktail.   Currently bartending at "Bourbon and Branch" Tony is passionate about his craft.  It certainly shows in this inventive and intriguing potion.  The name is derived from  the three islands represented in this drink: Islay for the scotch, Barbados with the Velvet Falernum and Jamaica with the Tia Maria.    The other herbal notes accent and enhance the profile of the scotch base.  Enjoy his tiki torch competition winning cocktail which is an experience for all senses.


Makes 1 drink

1.5 oz Laphroaig Quarter Cask or 2 oz Laphroaig 10 year old

0.25 oz Tia Maria

0.25 oz Velvet Falernum

0.5 oz Fresh Lime juice

2 Dashes Regan's Orange Bitters

* Orgeat/Aztec Chocolate Bitters Foam (recipe below)

Grated Nutmeg

** Flamed Green Chartreuse 



Read all directions before beginning.

Combine first five liquid ingredients in a mixing glass.  Shake vigorously and double strain into a chilled large cocktail glass.  Float Oregeat/Chocolate bitters foam on top of cocktail.  Garnish with fresh nutmeg.  Ignite vaporized Green Chartreuse over the surface.

To make the *Orgeat/Chocolate bitters foam place 4 oz Small Hands Foods Orgeat in a clean cocktail canister.  Add 5-6 healthy dashes of Fee Brothers Aztec Chocolate Bitters, along with 1 oz fresh eggwhites.  Give a lengthy dry shake (no ice) then layer the foam across the surface of the drink with the aid of a barspoon.

Grate fresh nutmeg over the foam.

** Flamed Chartreuse is accomplished with two tools.  A misting canister and a brulee torch.  Fill a small mister with Chartreuse and spray cocktail while igniting the liguid with the brulee torch.  The alcohol ignites, burning off and leaving only the condensed herbal flavors and aromatics to rest on the surface of the cocktail.  The flame also lightly toasts the grated nutmeg further enhancing the aroma.