Try These 9 Popular Scotch-Based Cocktails

When number nerds shake up the data on America’s most-beloved cocktails, three classics frequently rise up to the top: the margarita, martini and old fashioned. These concoctions offer a friendly vessel for tequila, vodka, gin and bourbon, but what room is there at the bar for Scotch? Scotch exports 1.4 billion bottles worldwide each year, but doesn’t have an especially notable “star” cocktail like tequila’s margarita or rum’s mojito. There’s the fairly simple Scotch and soda and lesser known cocktails like the Rob Roy and Penicillin. But none are prominently highlighted on American bar and restaurant menus. Major campaigns from Scotch brands like Dewar’s and Lagavulin highlight the industry’s pervasive thinking. “People often think of Scotch as something to sip neat or on the rocks, but it actually makes an incredible base for cocktails,” says Molly Melville, the brand ambassador at The Macallan, in an email statement. Ewan Morgan, the national luxury ambassador and head of whisky outreach for liquor giant Diageo, shared a similar sentiment. “Neat is beautiful—but don’t be afraid to shake or stir it,” says Morgan. “Scotch belongs in the cocktail canon just as much as any other great spirit.” The Macallan’s wide range of flavors, including rich dried fruits, ginger notes and vanilla, can give mixologists and consumers a lot to experiment with. “It adds real depth and elegance to a drink and can transform a cocktail into something unexpected and elevated,” adds Melville. At Diageo, Morgan says what makes Scotch a “brilliant cocktail base is the sheer diversity of flavor profiles across the regions and distilleries—fruity, smoky, spicy, coastal, you name it.” There’s plenty of other ways to enjoy Scotch in a cocktail, ranging from classic cocktails like the Penicillin and Boulevardier, to swapping out tequila for a smokier margarita. Here are nine Scotch cocktails to try at home. This margarita swaps out tequila or mezcal for Scotch, a twist on a summer classic that layers in smoke without losing the refreshing, citrus-forward vibe that the popular cocktail is known for. “The maritime brine and sweet minerality amplify the flavors as well as adding a later complexity you only find with Lagavulin. It’s a great example of how Lagavulin can bring understated intensity to unexpected formats,” says Morgan. Add 5 oz hot water to agave syrup and stir until combined. Add jalapenos and agave mix to a blender and blend on high for 1 minute. Strain the mixture through a fine mesh sieve pressing on the solids to squeeze out as much liquid as possible. Store in the refrigerator for 7-10 days. Then, in a large container or pitcher, combine 10 oz Lagavulin 16YO, 4 oz lime juice, and 4 oz jalapeño agave syrup. Stir well and refrigerate until ready to serve. Serves eight. Melville says that with The Macallan’s Peacock, “we wanted to create a julep-style cocktail that not only looked striking in the glass, but also brought out the vibrant, delicate character of The Harmony Collection Vibrant Oak, with just a hint of stone fruit sweetness to echo its complexity.” For the butterfly pea flower tea: Cold brew 25g of butterfly pea flower tea in 1L of Scottish mineral water for at least 10 minutes until liquid is dark blue then strain and chill. Then, add the tea to the tumbler over crushed ice. Add the liqueur, then finally the whisky. Give it a quick stir to show the color change. Garnish, serve and enjoy. Created by mixologist Eric Ribeiro, Diageo says that this cocktail is a frozen twist on the modern classic Penicillin. “The ginger, lemon, and honey play beautifully with Oban’s coastal character, and the frozen format adds a fun, unexpected texture without sacrificing any depth,” says Greg King, Diageo’s single malt Scotch brand ambassador. Combine Oban 14 Year Old, crushed ice, fresh lemon juice and ginger-honey syrup into a blender. Blend until smooth. Pour blender contents into a Rocks glass. Garnish with candied ginger. The paloma is a popular Mexican cocktail that traditionally mixes tequila with grapefruit soda and lime, a refreshing drink that’s perfect for the summer. Laphroaig swaps in the distillery’s smoky peat Scotch to give the drink a completely different punch. Rub the rim of a tumbler with lime, then dip into smoked sea salt. Add Laphroaig, grapefruit juice, lime juice, simple syrup and a large ice cube to a cocktail shaker. Shake vigorously, pour over ice into a rocks or Tom Collins glass. Top and lengthen with soda water. Garnish with a slice of lime and/or jalapeno for a touch of fire and a pop of green. The brand says that this easy-going cocktail dates back centuries and is a steady and consistent favorite among whisky drinkers. Build all ingredients in the shaker. Add ice and shake again until well-chilled. Strain into glass. This classic cocktail dates back to the 1920s and is credited to publisher Erskine Gwynne, who founded a monthly magazine in Paris that was also named Boulevardier. But the concoction was barely thought of for decades before enjoying a bit of a resurgence following the turn of the century when craft cocktails saw a boom in popularity. The Boulevardier is traditionally made with bourbon or rye, meaning Bowmore is taking the drink in yet another interesting direction. Stir ingredients and strain up into a coupe glass. Garnish with expressed orange peel. Jason Hedges, the beverage director for LT Hospitality, which includes New York City restaurants L’Amico and Skirt Steak, says that this cocktail presents vivid flavors including briny and peaty Islay Scotch, Chinese rhubarb, artichoke, quinine and gentian root. “Each of these flavors is considerably bold,” says Hedges. “Paradoxically, when mixed together, they soften just enough—endearing themselves to the palate.” Stir all ingredients and strain into a Nick and Nora glass. Garnish with a lemon twist. Gabriel Cardarella, the Dewar’s Scotch Whisky brand ambassador, says that the highball is a beloved cocktail that’s easygoing, refreshing and reliable. “But this version gets a subtle floral lift from hibiscus and elderflower in St Germain, while Dewar’s 12 adds a smooth, rich backbone,” says Cardarella. “It’s simple, but far from your everyday whisky soda.” Quickly shake the ingredients with ice and strain over fresh ice in a glass. Top with hibiscus tea. Gareth Howells, a brand ambassador for Aberfeldy, says this is one of his favorite Scotch cocktails. “Think Rob Roy (a Scotch Manhattan) with the addition of Bénédictine — a small touch that brings beautiful depth, body and complexity to a true 20th century classic,” says Howells. Add all ingredients to mixing glass. Add ice and stir for about 45 seconds-1 minute until cocktail is properly chilled and diluted. Strain into a Nick & Nora glass. Garish with an expressed lemon peel.