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Category Archives: Scotch

Scotch Sour

Scotch Sour

Scotch Sour

June 25, 2015 – The Republic Steakhouse

Scotch Sour

3/4 to 1 oz. lemon juice
1 barspoon powdered sugar
1/4 oz. sugar syrup
2 oz. Scotch
Stemmed cherry

Shake well with ice in a shaker. Strain into an old-fashioned glass over ice. Garnish with cherry.

Macallan 12 year Scotch. It’s been a very long time since I’ve had any Scotch, and I think I’ve missed it. This cocktail is not your typical frothy sour. It is nicely balanced between sour and sweet and the Macallan’s moderate smoke is nicely complimented. I’ll be having this one again soon.

Båetieh bööresth! (Southern Sámi)

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Posted by on September 10, 2015 in Scotch

 

The 100

The 100

The 100

September 25, 2014 – The Republic Steakhouse

Finally!  The 100th cocktail! Well… there have been many more than just 100 consumed since I began this endeavor way back in early March, but this is the 100th cocktail for the blog. Ryan and I (mostly Ryan) put this wonderful drink together in honor of the occasion.

The 100
1 sugar cube
Dashes of Angostura bitters
1 oz. Talisker 10 year single-malt Scotch
Orange wedge
Stemmed cherry
Champagne
1/4 oz. green Chartreuse

Place sugar cube into a mixing glass and saturate with bitters. Add ice cube and pour in Scotch. Add orange wedge and cherry. Fill with Champagne and gradually pour in Chartreuse.

Starting with one of my absolute favorite new-found cocktails, the Prince of Wales, we initially substituted Lagavulin 12 year Scotch for the Cognac and green Chartruese for the Bénédictine. It packed a HUGE punch with lots and lots of flavors going on. Lagavulin is a giant of a Scotch, super smokey and peaty, and I think it overpowered things a bit. For my third (yes…. I had to have two before deciding to switch Scotch), I asked Ryan to use the Talisker 10 year. It was perfect. A middle-weight Isle of Skye Scotch, the Talisker was just smokey enough to be interesting. The green Chartruese, perhaps my absolute favorite herbal liqueur, was sweet and fresh and a perfect addition.

I’d like to take this moment to thank “the lads” and everyone at The Republic 1836. All of you have made my Friday and/or Thursday evenings the highlight of my weeks. Here’s to the next 100 drinks! Slainte!

Da Boys (left to right): McKay, Zach, Chris, Ryan, and Sean

Da Boys (left to right): McKay, Zach, Chris, Ryan, and Sean

 
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Posted by on October 2, 2014 in Champagne, Lagniappe, Scotch

 

Morning Glory Fizz

Morning Glory Fizz

Morning Glory Fizz

July 3, 2014 – The Republic Steakhouse

Morning Glory Fizz
3/4 to 1 oz. lemon juice
1/4 to 3/4 oz. sugar syrup
1 egg white
1 barspoon powdered sugar
Dash Pernod
1 1/2 oz. Scotch
Soda

Shake first six ingredients well over ice in shaker. Strain into a collins glass over ice cubes and fill with soda.

The Glenlivet 12 year Scotch. A really lovely drink. I continue to be enamored of fizzes (drinks vigorously shaken with egg white and powdered sugar). The silky texture of the “meringue” on top is very pleasant. The Glenlivet was not overly peaty or smokey but had enough character to stand out. The tiny bit of Pernod was not noticeable as its usual licorice punch, but it gave a nice depth that wasn’t really herbal, but definitely welcome.This one was the runner-up of the night.

Pernod Anise is the brand name of a type of liqueur called a pastis made by the Pernod Ricard company. After the banning of absinthe in 1915, Pernod Ricard was created from the Pernod Fils company, which had produced absinthe, and is now a worldwide conglomerate that owns such well known brands as Absolut vodka, Chivas Regal blended Scotch, Jameson Irish whisky, Kahlua coffee liqueur, and Beefeater’s gin.

À la vôtre! (French)

 
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Posted by on July 9, 2014 in Scotch

 

Sweet Science

Sweet Science

Sweet Science

June 26, 2014 – The Republic Steakhouse

Sweet Science (Charles Schumann, 1981)
1 1/2 oz. orange juice
1/4 to 3/4 oz. Drambuie
1 1/2 oz. Scotch

Shake well over ice in a shaker. Strain into a cocktail glass.

Chivas Regal 12 year Scotch. This sort of the beginnings of a Blood & Sand. The Scotch’s tiny bit of smoke and the Drambuie’s honeyed sweetness played well with the citrusy tartness of the orange juice. A close second for the evening.

Drambuie is a Scottish liqueur made from Scotch whisky, heather honey, spices, and herbs.

Txin txin! (Catalan)

 
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Posted by on July 8, 2014 in Scotch

 

Rob Roy

Rob Roy

Rob Roy

June 19, 2014 – The Republic Steakhouse

Rob Roy
1/2 oz. dry vermouth
1/2 oz. vermouth rosso
1 oz. Scotch
Dash Angostura bitters
Stemmed cherry

Stir in a mixing glass filled with ice. Strain into a chilled cocktail glass, garnish with cherry.

The Balvenie 12 year Scotch, Dolin dry vermouth, and Carpano Antica vermouth rosso. Also, on the rocks instead of up. This is basically a Perfect Scotch Manhattan, which pretty much automatically meant I was going to like it. The smokey edges of the Scotch were predictably rounded out by by the herbal dry and fruity rosso vermouths. I have yet to nail down exactly what the bitters does, but I do know it does something; a Manhattan just isn’t as good without it. This was so good, I ordered another, although I had Ryan leave off the dry vermouth and up the Scotch.

Gayola! (Asturian)

 
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Posted by on June 24, 2014 in Scotch

 

Monkey Piss

Monkey Piss

Monkey Piss

June 6, 2014 – The Republic Steakhouse

Monkey Piss
1 oz. St. Germaine elderflower liqueur
1 oz. Monkey Shoulder Scotch
Lemon juice
Soda

Mix with ice in an old fashioned glass.

This is another “off-book” drink that was a joint effort between myself, my daughter Lyndal, and Ryan. I offer my abject apologies for the crude name, but there is a good reason for it and some good supporting evidence, as well.

First, the story. Lyndal is a summer intern at a regional zoo. On her very first day there, she was introduced to J.D., the squirrel monkey. J.D. hates the male keepers and adores the female keepers. He adores them so much, he tends to mark them as his own, which he promptly did with Lyndal. She called me that evening to tell me how her day went, all excited about experiencing something (getting peed on by a monkey) that not very many people get to experience. I relayed the story to Ryan, and we tried to think of an appropriate commemorative drink to celebrate her 21st birthday. He suggested something with Monkey Shoulder, but we couldn’t really come up with anything cohesive. Fast forward a few weeks. Lyndal had been joining us on Friday evenings, doing her own cocktail research with her favorite combination of St. Germaine, lemon, and soda. She found that her favorite liquor with this concoction was Scotch. This night, I suggested she try it with Monkey Shoulder and see if it would stand up to being dubbed the elusive primate-themed drink we had tried to come up with. The result? A totally delightful drink with successive tastes of rich elderflower, tart lemon, and the Scotch’s smooth, warm, spicy hints of vanilla.

The supporting evidence for the vulgar name? The inverse corollary of coolly named cocktails taste bad: horribly named cocktails taste fabulous!

Skål! (Norwegian)

 
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Posted by on June 9, 2014 in Lagniappe, Scotch

 

Blood & Sand

Blood and Sand

Blood & Sand

May 30, 2014 – The Republic Steakhouse

Blood & Sand
1 1/2 oz. orange juice
1/4 oz. cherry brandy
3/4 oz. vermouth rosso
3/4 oz. Scotch

Shake over ice and strain into a cocktail glass.

Johnny Walker Black Scotch (the sand) and Cherry Heering liqueur (the blood). As with the rye drinks, the Scotch drinks are batting 100. Very slightly smoky, slighty fruity, slightly tart, and the rosso’s herbal backdrop. Very tasty!

Pholo e ntle! (Tswana)

 
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Posted by on June 4, 2014 in Brandy, Scotch