MIXOLOGY
SCOTCH
IS BREAKING THROUGH
SCOTCH
Cocktail lovers are making room for Scotch whisky
BY SALLY KRAL
T
he mixology community has long embraced American
whiskies, but Scotch has been a different story.
“There are a handful of classic cocktails made with
Scotch, but most classics are made specifically with American
whiskey,” says Matt Tocco, beverage director for Nashville,
Tennessee–based restaurant group Strategic Hospitality. “I
think most of Scotch’s popularity still comes from those who
sip it neat and not in cocktails.” Strategic owns and operates
nine Nashville properties, including The Patterson House and
Pinewood Social.
Andrew Abrahamson, director of single-spirit bars for the
Los Angeles–based 213 Hospitality—which operates the
whisk(e)y-focused venue Seven Grand in Los Angeles and
San Diego, among others—also isn’t seeing Scotch being
embraced by cocktail drinkers as much as they do other whis-
kies. “In my experience, American and Irish whiskies are still
king when it comes to cocktails,” he says.
But that situation is gradually shifting, thanks to the
creativity of today’s top bartenders and their willingness to
explore new possibilities in the glass, says E. Carter Wilsford,
bartender at Analogue in New York City. “Scotch has long
been overlooked in mixology, but with the proliferation of
both professionals and consumers who care about cocktails
and want to experience something new, Scotch is due for a
boom,” he notes.
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Mixologists stress the importance of learning about all the Scotch mixology is becoming more
different types of Scotch expressions available to best deter- mainstream. The Andès Road,
mine which other flavors and ingredients will pair well with part of Johnnie Walker’s “Flavors
each style. “The bartender must have confidence, education of America” program, combines
Scotch, absinthe and fruit juices.
and execution,” says Tom Walker, bartender at Fresh Kills in
Brooklyn, New York. “If bartenders are unsure about how to
approach drinks with Scotch, or they don’t have the right
knowledge about how to use it, the result won’t have any
conviction.” Walker has created numerous Scotch-based
cocktails for Fresh Kills, including the Nova Scotia ($13),
blending Dewar’s The Ancestor 12-year-old blended Scotch
whisky, Yellow Chartreuse liqueur, and a mixture of Regans’
No. 6 and Fee Brothers orange bitters.
“You have to have a soft touch and make sure the Scotch
is given the attention it deserves—to enhance it and create
a new way to enjoy it,” says Abrahamson of 213 Hospitality.
“Few bartenders have the ability to do so consistently and
with originality. Scotch itself is nuanced and delicate, so lighter
PHOTO BY (OPPOSITE) SHANNON STURGIS
flavors tend to work best with it. It soars when mixed in simple
drinks with minimal additions.” At the Los Angeles Seven
Grand, general manager Victor Delgado created The Donnie
($14), a simple sour featuring Ardbeg 10-year-old single
malt Scotch, honey, egg white, lemon and lime juices, and
Angostura bitters. Another of Delgado’s cocktails, The Walter
($13), exhibits tiki-inspired flavors, comprising Laphroaig
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Quarter Cask single malt spirit’s production process, as well as the region where it’s Miami-based mixologist and cocktail consultant Gabe
Scotch, simple syrup, lemon distilled. His Dorian Gray cocktail ($14) features Black Bottle Orta serves as the national ambassador and face of the
and pineapple juices, and mint. blended Scotch, Pür Likör Williams Pear liqueur, Dolin Dry Johnnie Walker campaign. His Flavors of America cocktails
“There have been a couple vermouth, lemon juice, house-made rosemary maple syrup range from the fruity and complex Andès Road, comprising
of really successful Scotch and Angostura bitters. “Scotch allows us to create cocktails Johnnie Walker Red, Kübler absinthe, simple syrup, soda
drinks over time, but on the that have incredible balance but are entirely new for most water, and passion fruit and lemon juices, to the bold and
whole bartenders are still consumers,” Berger adds. “It’s very exciting.” spicy Smoky Jamrock, featuring Johnnie Walker Black and
tentative about using it Strategic Hospitality’s Tocco also praises the Scotch cate- Double Black, homemade Jamaican syrup—comprising
because of the difference in gory’s vast array of styles for providing bartenders with myriad white sugar, ginger and allspice—and fresh lemon juice.
brands and styles,” Fresh Kills’ flavor options for mixing cocktails. “You can use Islay Scotch “People who overlook using Scotch as a base spirit in cock-
Walker says. While some for those really peaty, smoky flavors with salinity, or if you tails are really missing out,” Orta says. “Scotch can add
bartenders might be daunted want something malty, fruity and chocolatey you can use a great depth to a drink. For example, the smoky notes in
by the abundance of Scotch Speyside,” he explains. Johnnie Walker Double Black bring a complex layer to a
varieties, he notes that those Rather than featuring Islay whisky-based cocktail and
who know the spirit well love Scotch as a base spirit in cock- play well with a variety of
it for precisely this reason. tails, Tocco instead opts to add other flavors.”
“Scotch is great because it just a dash as a modifier. For a
has so many offshoots,” At New York City’s Analogue, the Dorian Gray (left) blends Scotch, vermouth, pear liqueur and rosemary base spirit, he prefers blended Rule Breakers
Walker explains, adding that maple syrup. The Walter (right) at Seven Grand in Los Angeles combines Scotch with tiki-like flavors. expressions. “I really love Allan Roth, New York City
he loves the mixability of Monkey Shoulder—I’d say it’s brand ambassador for the
the Dewar’s range. “While these blended Scotch whiskies flavors of Auchentoshan to the big, bold flavors of peat in my favorite Scotch to use as a Glenfiddich single malt
are complex and well structured, they’re what I call ‘all- Laphroaig, you have so many options to play with when base,” he says. “It’s a blend of Scotch brand, notes that
rounders’—meaning they can be drunk neat or in simple making Scotch cocktails,” she explains. “It’s fun to watch the three different single malts from today’s bartenders are begin-
drinks like an Old Fashioned or sour.” At Fresh Kills, his faces of Scotch drinkers light up when they taste it in a great Speyside so there aren’t any ning to look past classic
Wonderland ($13) features Dewar’s 12-year-old, simple cocktail.” peaty flavors, but there also whisk(e)y-based cocktails to
syrup, lemon and lime juices, and a Kübler absinthe rinse, Scott Tipton, beverage director for Bread & Butter Concepts isn’t any grain spirit blended explore other options and
and The Montgomery ($13) comprises Dewar’s 12-year-old, in Kansas City, Missouri, created the Younger Years cocktail in.” At The Patterson House, develop their own recipes.
Grand Marnier orange liqueur, simple syrup and Scrappy’s ($12) for the company’s venue Gram & Dram. The drink blends bartender Sean Glenn’s My Thai “We’re seeing an increasing
Chocolate bitters. Auchentoshan American Oak with Lustau Oloroso Sherry, Coffee ($13) comprises Monkey number of bartenders really
yerba mate tea, house-made peach shrub and lemon juice. Shoulder, Smith & Cross look into the flavors of
Choices Abound “Scotch has some unique flavors that aren’t really found Jamaican rum, Varnelli Caffè Scotch whisky to see which
Indeed, Scotch offers a wide range of styles, each with their in other spirits, like salt, honeysuckle and marzipan,” Moka espresso liqueur, Demerara types of cocktails they’re
own distinct textures and flavors, according to Auchentoshan Analogue’s Wilsford says. Analogue head bartender Zack simple syrup, lemon juice, and best suited for,” he says.
brand ambassador Robin Nance. “From the lighter, fruitier Berger agrees, noting that differences in flavor depend on the house-made orange cordial, Indeed, as mixologists
orgeat syrup, vanilla syrup and explore the Scotch category
coffee-pecan bitters. and become well acquainted
Scotch Whisky–Based Cocktail Recipes This past October, Diageo with each style and brand,
announced a new mixology- they discover that the cock-
ANDÈS ROAD DORIAN GRAY THE WALTER
driven program for Johnnie tail options are endless and
By Gabe Orta By Zack Berger By Victor Delgado Walker blended Scotch that Scotch isn’t as daunting as
Ingredients: Ingredients: Ingredients: extends its “Keep Walking many make it out to be.
1½ ounces Johnnie Walker Red Label 1½ ounces Black Bottle blended Scotch 2 ounces Laphroaig Quarter Cask single America” marketing campaign. “Cocktails are the perfect way
blended Scotch whisky; whisky; malt Scotch whisky; The initiative, named “Flavors to introduce people to Scotch
¼ ounce Kübler absinthe; ¾ ounce Pür Likör Williams Pear liqueur; ¾ ounce simple syrup;
½ ounce simple syrup; ½ ounce Dolin Dry vermouth; 1 ounce lemon juice;
of America,” promotes Johnnie in a way that’s less frighten-
¾ ounce passion fruit juice; ¾ ounce lemon juice; ¾ ounce pineapple juice; Walker’s mixability in various ing than a straight dram,”
¼ ounce lemon juice; ½ ounce rosemary maple syrup1; Mint sprig. cocktail creations. The brand Auchentoshan’s Nance says.
PHOTOS BY (LEFT) MICHAEL TULIPAN; (RIGHT) LEO RIVAS

Splash soda water; 2 dashes Angostura bitters; partnered with 11 mixologists “Scotch has always had the
Tarragon sprig. Shaved nutmeg. Recipe:
Combine juices and simple syrup in a
across the country to create a reputation of being best
Recipe: Recipe: cocktail shaker. Add Scotch and ice and total of 48 new cocktails made enjoyed neat or with a touch
Combine Scotch, absinthe, syrup and juices Combine Scotch, liqueur, vermouth, shake hard for 6 seconds. Strain into an with Johnnie Walker Red Label, of water, but today’s more
in a cocktail shaker with ice. Shake vigorously syrup and bitters in a cocktail shaker with Old Fashioned glass over fresh ice. Garnish Black Label and Double Black educated bartenders and
PHOTO BY SHANNON STURGIS

and strain into a Collins glass over fresh ice. ice. Shake and strain into a coupe glass. with a mint sprig.
Garnish with a tarragon sprig. Garnish with shaved nutmeg. Label blended Scotch whiskies. consumers have opened the
The recipes highlight the door to experimentation and
1Combine
equal parts maple syrup and water. Add 2 rosemary sprigs per four cups. Cook over medium heat for 15 minutes. Let cool unique cultural background of torn down the walls of what
and strain. each mixologist, as well as the Johnnie Walker’s Carnival Swizzle from mixologist Gabe Orta explores should or shouldn’t be done
flavors of their local markets. unusual flavor combinations like soursop and velvet falernum. with certain spirits.”

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 “More people are discovering the
Scotch category and all that it has
to offer,” Wilsford says.
As part of a social media
campaign for Glenfiddich, Jimmy
Marino, bartender at Black Sheep
Brasserie in San Jose, California,
collaborated with Glenfiddich
West Coast ambassador Jenny
Wren to create the Solera Sour,
which blends Glenfiddich 15-year-
old Unique Solera Reserve single
malt Scotch, Giffard Banane du
Brésil, Alvear Pedro Ximenez
Solera 1927 Sherry, simple syrup,
fresh lemon juice and egg white.
“Bartenders and consumers alike
are realizing that Scotch isn’t just
that smoky thing your grandfather
drank,” Wilsford adds.
Indeed, Scotch drinks can be
fruity and fun. More and more
bartenders experiment with the
spirit in complex punches and
tiki-style cocktails. Strategic
Hospitality’s Pinewood Social
offers Captain Cook’s Scotch
Punch ($15), created by bartender
Jared Denham and featuring
Auchentoshan American Oak,
Pierre Ferrand dry Curaçao,
Luxardo Maraschino liqueur,
house-made spiced cherry syrup,
lemon and grapefruit juices,
and Peychaud’s bitters. At the
New York City bar Seamstress,
bartender Lana Gailani’s Thief
of Always ($15) blends Pu-erh
tea–infused Black Bottle blended
Scotch cocktails showcase a range of flavors, from spicy drinks like Johnnie Walker’s Smoky Jamrock Scotch, Galliano L’Autentico
(top) to the delicate balance of The Donnie (above right) at Seven Grand in Los Angeles to fruity herbal liqueur, Grand Marnier,
concoctions, such as Captain Cook’s Scotch Punch at Pinewood Social in Nashville, Tennessee. house-made vanilla syrup, and PHOTOS BY (TOP) SHANNON STURGIS; (LEFT) JARED DENHAM; (RIGHT) LEO RIVAS

lemon and orange juices.

Analogue’s Berger was also told early in his career that
Scotch can only be enjoyed neat or with a splash of water,
and he appreciates that the old guidelines are now chang-
ing. “There have been so many rules about how to drink
Scotch, but I love breaking the rules,” he says. “Now we’re
seeing Scotch mixed with citrus, syrups and cordials for
whole new concepts and perspectives. I love that it can be
used for more than just a spirit in a glass.”
Wilsford’s Breakfast of Champions ($15) at Analogue is
one such cocktail that pushes the boundaries. It features
Cutty Sark Prohibition Edition blended Scotch, Tio Pepe
Fino Sherry, Giffard Banane du Brésil banana liqueur, house-
made vanilla syrup and Fee Brothers Black Walnut bitters.
At Erv’s on Beekman in Brooklyn, New York, bartender Rob
Giles created the Rob Zombie cocktail ($12), comprising Black
Bottle, Smith & Cross rum, Becherovka herbal liqueur, John
D. Taylor’s Velvet Falernum liqueur, house-made grapefruit
cordial, lime juice, Angostura bitters and a dash of Lucide Absinthe
Supérieure. And for Johnnie Walker’s campaign, Orta’s Carnival
Swizzle features Johnnie Walker Black, John D. Taylor’s Velvet
Falernum liqueur, soursop juice, fresh lemon juice, simple syrup,
mint and Peychaud’s bitters. “The category is definitely on track
to keep growing,” Wilsford says. “Scotch is so expressive—we’ve
just scratched the surface of what’s possible.”  mw
Sally Kral is an Ithaca, New York–based freelance writer.

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