Rabarbaro Zucca Amaro, or 'Zucca' for short, leans toward the sweeter end of the bitter amaro spectrum, with a slightly smoky, earthy flavor that is the perfect companion for a little Scotch in this refreshing cocktail.
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This Scotch and amaretto drink is a cousin of the Rusty Nail.
This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
With the same flavor base as thePenicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante.
Drinks combining Scotch and Drambuie date to the 1930s, under a variety of names.
With alternating smoky, nutty, and jammy notes, this cocktail plays up the complexity of Concord grapes.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
The Wild Redhead appeared in the 1977 book, Jones' Complete Barguide. Raines Law Room's Meaghan Dorman added allspice dram and blended Scotch to make the Cherry Heering and lemon cocktail more interesting.
Two whiskeys (Irish and single-malt Scotch) come together in this rich, leathery-textured sour from Orson Salicetti of EVR in New York.
This DIY version of Drambuie isn't a carbon copy of the original—and that's the point. You can play around with flavors to create your ideal Scotch-and-honey masterpiece.
Much as he loves the smoky flavor of peated scotch, Lane acknowledges that an entire cocktail made with it is pretty aggressive. To avoid having that smoke be all you can taste, Lane cuts the flavor with a bit of spicy rye.
This simple-looking cocktail from Gramercy Tavern's fall lineup boasts a surprisingly complex flavor profile. The elegantly layered drink mixes belly-warming Scotch with slightly sweet pear liqueur, plus nutty walnut liqueur and Oloroso sherry.
In addition to vodka, this Mary gets a smoky finish from some Islay-style scotch. North End Grill uses the Laphroaig 10-year.
Real butterscotch makes this spiked hot cocoa delicious.
The punch of Scotch is softened with some honey, lemon, and aromatics in this cocktail from Brandon Burke of Haddingtons in Austin, Texas. Sweet and floral, this easy-sipping cocktail is soothing in the winter and patio friendly in the spring.
The base spirit of this cocktail, Sheep Dip blended Scotch whisky, gets its name from an old term Scottish farmers used to disguise casks of homemade hooch. To avoid taxes (and the disapproval of their wives) they labeled barrels of bootleg Scotch as Sheep Dip, an insecticide used to delouse sheep.
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.
The smokiness of Scotch pairs nicely with light brown sugar in this eggnog variation.
So named because it makes use of a liqueur from Italy, a Catholic nation; it's an intensely bitter drink of Black Grouse shaken with the artichoke liqueur, lemon, and a sparing splash of simple syrup