Improved Scotch Cocktail Recipe

[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.
Read more: Winter Drinks: Improved Scotch Cocktail
- Yield:makes 1 cocktail
- Active time: 5 minutes
- Total time:5 minutes
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.
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.
This Recipe Appears In
Winter Drinks: Improved Scotch CocktailAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT