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.
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Improved Scotch Cocktail
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|This recipe appears in:||Winter Drinks: Improved Scotch Cocktail|
- 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
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.