Yesterday was National Scotch Day, a day for people who love Scotch to sip on their favorite brands and maybe try a few cocktails. For those who haven’t tried scotch whiskey, now is the time. While this post is a day late, it’s actually perfect for this weekend– scorcher that is out here on the West Coast and the disastrous floods and weather across the rest of the country.
Here’s a bit about the National Scotch Day as a FYI!
It is National Scotch Day!
This particular whisky first and foremost must be made in Scotland. It must be fermented from malted barley, aged in oak barrels for at least three years and have an ABV of less than 94.8%. While most Scotch is made with barley, water and yeast, other grains can be included, but no fermentation additives, per law.
There are five distinct categories of Scotch whisky including
–single malt Scotch,
–single grain Scotch,
–blended malt Scotch,
–blended grain Scotch
–blended Scotch.HOW TO OBSERVE
Enjoy some scotch with friends. (Remember always to drink responsibly and never to drink and drive) Post on social media using #NationalScotchDay.
Master mixologist, Jonathan Pogash developed four of the cocktails below to highlight the taste profile of each of the different single malts below.
Details on the scotches:
Speyburn is from Speyside, while Old Pulteney is from the northern Highlands (it is the second most northern distillery on the Scottish mainland).
The Dare
Comments:
The Speyburn Arranta Casks has bold, tropical notes. I highlighted this with the pineapple juice in the cocktail. The flavors marry well together, and with a hint of spice from the cinnamon, the toffee notes in the single malt come through all the more.
Jonathan Pogash, The Cocktail Guru
Ingredients:
2 oz. Speyburn Arranta Casks Single Malt Scotch Whisky
1 1/2 oz. pineapple juice
1/2 oz. cinnamon syrup (or simple syrup)
1 oz. fresh lemon juice
METHOD:
Shake ingredients very well with ice and strain over ice into a rocks glass.
GARNISH: pineapple slice
Granty Burn Old Fashioned
Comments:
The elegant Speyburn 10 Year Old has distinct citrus notes. The orange bitters and orange oil from the peel work well in this cocktail to complement, not overpower, the whisky. This is a simple twist on an old fashioned that is easy to make and easy to drink.Jonathan Pogash, The Cocktail Guru
Ingredients:
2 1/2 oz. Speyburn 10 Year Old Single Malt Scotch Whisky
1/2 oz. simple syrup
3 dashes orange bitters
METHOD:
Add ingredients to a rocks glass with ice and stir well.
GARNISH: orange peel
Autumn Sea
Comments:
Although Old Pulteney Navigator can be enjoyed year round, the autumnal flavors really highlight the fruit and spice in this whisky. Apples and honey balance each other very well with the flavors that come through on the whisky, and the addition of sherry highlights the sherry-cask life of Old Pulteney Navigator.Jonathan Pogash, The Cocktail Guru
Ingredients:
1 1/2 oz. Old Pulteney Navigator Single Malt Scotch Whisky
1/2 oz. fino sherry
1 oz. apple cider
1/2 oz. honey syrup (equal parts honey and water dissolved)
METHOD:
Shake ingredients very well with ice and strain into a martini glass.
GARNISH: apple slice on rim of glass
Sir William Smash
Comments:
This is a riff on the classic Whisky Smash.
The sweet and tart blackberries highlight the bold notes in the Old Pulteney 12 Year Old and balance the sea salt you get throughout the tasting experience from this “maritime malt.” The fresh mint garnish enhances some of the herbal qualities the whisky evokes.Jonathan Pogash, The Cocktail Guru
Ingredients:
2 oz. Old Pulteney 12 Year Old Single Malt Scotch Whisky
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
4 blackberries
METHOD:
Muddle the blackberries in the lemon juice and simple syrup.
Then add whisky and ice and shake well.
Strain over ice into a rocks glass.
GARNISH: mint sprig
The Peachy Scot
Created by Erica Tempchin, Bar Manager at West 3rd Common Bar & Restaurant, NYC
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Notes from Erica:
It’s summer in the middle of a heat wave. I had just finished some shopping at the green market in Union Square, peaches were everywhere. I knew this was the direction I wanted to go in.
I wanted to create something that was just as easy for my mom to put together in a punch bowl for her Sunday brunch with friends at her home. Channeling the country gal in me, peach tea on a hot summer day hit home. And it just came together from there.
The Speyburn 10 Year Old works great in this cocktail. The minimal taste of peat allows for the bright citrus notes of the scotch to shine through. Its slightly tart finish keeps me coming back for more.
Ingredients:
2 oz. Speyburn 10 Year Old Single Malt Scotch Whisky
2 oz. Unsweetened Black Tea
2 oz. Goya Peach Nectar
1 oz. simple syrup
Method:
Serve in highball over cubed ice
GARNISH:
Dehydrated peach ring
Thanks to Erica Tempchin and Jonathan Pogash for their comments and fabulous recipes!!
This is one way to learn how to create interesting cocktails with Scotch Whiskey!
Stevie Wilson,
LA-Story.com
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