Improved Scotch Cocktail Recipe

Nick Guy
Improved Scotch Cocktail Recipe
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  • Yield:makes 1 cocktail
  • Active time:5 minutes
  • Total time:5 minutes
This recipe appears in:
Winter Drinks: Improved Scotch Cocktail

[Photo: Nick Guy]

This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey.

Note: To make demerara syrup, combine 1 cup water with 1 cup demerara sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Demerara syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1/8 ounce demerara syrup (see note)
  • 1/8 ounce Benedictine
  • 2 ounces moderately smoky Scotch, such as Springbank 10 Year
  • 2 dashes orange bitters
  • 2 dashes Angostura bitters

Directions

  1. 1.

    Combine demerara syrup, Benedictine, Scotch, orange bitters, and Angostura bitters in a rocks glass. Stir with a large ice cube until chilled, about 10 seconds. Serve.

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