Cocktail Recipes

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2 oz Tomatin 18 · 1 oz sweet vermouth · 2 dashes orange bitters · Stir with ice, strain into coupe, garnish with brandied cherry.

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2 oz Ardmore 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a rocks glass, garnish with a lemon peel expressed over the surface.

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2 oz Kilchoman Sanaig · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

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2 oz Glen Moray 15 Year Old · 4 oz chilled sparkling water · expressed lemon peel · Build over ice in a tall glass, stir gently once.

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2 oz AnCnoc 18 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Glen Elgin 12 · 0.5 oz peach liqueur · 4 oz chilled soda water · Build in a tall glass over ice, garnish with a peach slice.

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2 oz Glen Scotia 18 · 0.5 oz Pedro Ximénez sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with one large cube, garnish with a lemon twist.

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2 oz Benriach The Original Ten · 4 oz chilled soda water · Build in a chilled highball glass over ice, garnish with a lemon twist.

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2 oz Glengoyne 18 · 0.75 oz fig syrup · 0.75 oz lemon juice · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a fig slice.

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2 oz Arran 14 Year Old · 4 oz chilled soda water · Expressed lemon peel · Build over ice in a tall glass, stir gently once, garnish with lemon twist.

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2 oz Inchgower 14 Year Old · 4 oz chilled soda water · Squeeze of lemon · Build in a highball glass over ice, garnish with lemon twist.

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2 oz Deanston 18 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (1:1) · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Arran 10 Year Old · 4 oz chilled soda water · Expressed lemon peel · Build in a tall glass over ice, stir gently once.

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2 oz Old Pulteney 15 · 4 oz chilled soda water · 0.25 oz honey syrup · Lemon twist · Build in a tall glass over ice, stir gently.

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1.5 oz Dailuaine 16 · 0.75 oz Cointreau · 0.75 oz fresh lemon juice · Shake with ice, strain into a coupe, garnish with a lemon twist.

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1.5 oz Strathisla 12 Year Old · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 oz sparkling water · Shake whisky, honey, and lemon with ice, strain into a rocks glass over ice, top with sparkling water.

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2 oz Oban Little Bay · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over a large ice cube, express orange peel over surface, garnish with peel.

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2 oz Ardmore Legacy · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon peel.

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2 oz Glenburgie 15 · 4 oz chilled soda water · Garnish with a lemon twist · Build in a tall glass over ice.

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2 oz Aberfeldy 12 · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon wheel.

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2 oz Tobermory 15 · 0.5 oz Pedro Ximénez sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over cracked ice in a rocks glass, garnish with an orange slice and mint sprig.

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2 oz Balvenie 12 DoubleWood · 0.25 oz honey syrup · 4 oz chilled sparkling water · Build in a tall glass over ice, stir gently, garnish with an orange twist.

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2 oz Glenfarclas 17 · 1 oz Cocchi Vermouth di Torino · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

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2 oz Tullibardine 228 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Ardbeg Uigeadail · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

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2 oz Blair Athol 12 · 0.75 oz honey syrup · 0.5 oz lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Old Pulteney 15 · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain over fresh ice, float 0.25 oz peated Scotch on top.

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1.5 oz Wolfburn Morven · 0.75 oz Cocchi Americano · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into rocks glass over large cube, garnish with lemon twist.

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2 oz Scapa Skiren · 4 oz chilled sparkling water · 0.25 oz honey syrup · Lemon twist · Build in a tall glass over ice, stir gently, garnish with the lemon twist.

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2 oz Longmorn 16 · 4 oz chilled soda water · Build in a tall glass over ice, garnish with a lemon twist.

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2 oz Kilkerran 12, 1 barspoon demerara syrup, 2 dashes orange bitters, 1 dash Angostura. Stir over a large ice cube; express an orange peel over the glass and drop it in.

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2 oz Highland Park 18 · 0.75 oz sweet vermouth · 2 dashes orange bitters · Stir over ice, strain into coupe, express orange peel over surface.

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2 oz GlenDronach 12 · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

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2 oz Fettercairn 12 · 0.5 oz white peach purée · 4 oz chilled soda water · Build in a tall glass over ice, stir once, garnish with a peach slice.

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2 oz Royal Brackla 16 · 0.5 oz heather honey syrup · 0.25 oz fresh lemon juice · 2 dashes orange bitters · Stir honey syrup with whisky until dissolved, add remaining ingredients with ice, stir, strain into a rocks glass over a large cube, garnish with a lemon twist.

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2 oz Tamdhu 15 · 4 oz chilled soda water · Build in a tall glass over ice, stir gently twice, garnish with an orange wheel.

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2 oz Bowmore 15 · 1 oz sweet vermouth · 2 dashes orange bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

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2 oz GlenDronach 18 · 0.5 oz Pedro Ximénez sherry · 0.25 oz fig syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass over a large cube, garnish with dried fig slice.

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2 oz Glengoyne 15 · 0.75 oz Amontillado sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

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1.5 oz Knockando 12 · 1 oz fresh lemon juice · 0.75 oz honey syrup · 2 oz chilled sparkling water · Build over ice in a highball glass, stir gently, garnish with a lemon wheel.

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2 oz Mortlach 16 · 0.25 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

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2 oz Edradour 10 · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with grated nutmeg.

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2 oz Aberfeldy 16 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (1:1) · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon wheel.

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2 oz Balvenie 17 DoubleWood · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

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2 oz Tomintoul 16 · 0.75 oz white peach purée · 0.5 oz honey syrup · 0.25 oz lemon juice · Shake with ice, strain into a coupe, garnish with a peach slice.

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2 oz Glenkinchie 12 · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · Top with chilled sparkling water · Build over ice in a tall glass, garnish with a lemon wheel.

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2 oz Glen Grant 18 · 0.5 oz white peach purée · 4 oz chilled soda water · Build over ice in a tall glass, stir gently, garnish with a peach slice.

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2 oz Monkey Shoulder · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Float 0.25 oz smoky Scotch · Shake first four ingredients, strain over fresh ice, float smoky Scotch.

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2 oz Glencadam 10 · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes peach bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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2 oz Tobermory 12 · 4 oz chilled soda water · Lemon twist garnish · Build in a tall glass over ice.

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2 oz Craigellachie 13 · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake hard with ice, strain into rocks glass over fresh ice, garnish with candied ginger.

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2 oz AnCnoc 12 · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · Top with chilled soda water · Build in a tall glass over ice.

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2 oz Benriach The Smoky Twelve · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · Shake with ice, strain into rocks glass over large cube, garnish with lemon twist.

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2 oz Balblair 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 oz sparkling water · Shake whisky, lemon, and honey with ice, strain into a highball, top with sparkling water.

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2 oz Ledaig 10 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · Shake with ice and strain into a rocks glass over a single large cube. Garnish with a lemon twist.

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2 oz Tomatin 12 · 0.5 oz honey syrup · 0.25 oz fresh lemon juice · 2 dashes Angostura bitters · Stir and serve neat in a coupe with a lemon twist.

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The 105 Rob Roy: 1.5 oz Glenfarclas 105, 1 oz sweet vermouth (Carpano Antica), 2 dashes Angostura. Stir, strain into chilled coupe, brandied cherry.

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"The Teith Highball": Pour 2 oz Deanston 12 over a single tall ice column in a highball glass. Top with 4 oz chilled soda water and garnish with a lemon twist. The unchillfiltered texture remains intact even with dilution, giving this highball a richness that most Scotch highballs lose.

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"The Wick Highball": Pour 2 oz Old Pulteney 12 over ice in a tall glass. Top with 4 oz chilled soda water and a squeeze of fresh lemon. Garnish with a lemon wheel and a sprig of fresh dill. The maritime malt shines in a highball — the effervescence lifts the honey and salt notes beautifully.

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The Hypothesis: 2 oz Ailsa Bay, 0.75 oz Drambuie, 2 dashes orange bitters. Stir over ice, strain into a rocks glass with a large ice cube, garnish with an orange twist.

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The Speyside Reviver: Combine 2 oz Cragganmore 12, 0.75 oz honey syrup, 0.5 oz fresh lemon juice, and 2 dashes of Peychaud's bitters. Shake with ice and strain into a coupe.

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Islay Penicillin: Combine 2 oz Caol Ila 12 with 0.75 oz fresh lemon juice, 0.75 oz honey-ginger syrup, and shake vigorously with ice. Strain into a rocks glass over fresh ice.

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The Jerez Connection: 2 oz Aberlour A’Bunadh (diluted to ~46% with water), 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters.

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The Peat & Honey Highball: 2 oz Kilchoman Machir Bay · 0.5 oz honey syrup (1:1) · 4 oz chilled soda water · Lemon twist. Build over ice in a tall glass, stir gently twice.

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Highland Honey

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— The Three Wood Rob Roy: 2 oz Auchentoshan Three Wood · 1 oz sweet vermouth · 2 dashes orange bitters · Luxardo cherry garnish. Stir with ice for 30 seconds, strain into a chilled coupe.

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Highland Peach Fizz: Combine 1.5 oz Glenmorangie The Original, 0.75 oz fresh lemon juice, 0.5 oz peach liqueur, and 0.5 oz honey syrup in a shaker with ice. Shake well, strain into a coupe, and top with a splash of soda water.

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The Phoenix Sour: 2 oz Benromach 10 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · 2 dashes Angostura bitters.

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The Green Garden: 2 oz JW Green Label · 0.75 oz lemon juice · 0.5 oz honey syrup · 2 basil leaves.

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The Northern Shore: 2 oz Bunnahabhain 12 Year Old · ½ oz Oloroso sherry · 3 dashes orange bitters · twist of orange peel. Stir over ice 40 seconds, strain into a chilled coupe. Express and garnish with the orange twist.

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The Lagavulin Penicillin: 2 oz Lagavulin 16 · 3/4 oz fresh lemon juice · 3/4 oz honey-ginger syrup · Candied ginger garnish. Shake all ingredients vigorously with ice. Double strain into a rocks glass over a large ice cube. Garnish with candied ginger.

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The Caribbean Bamboo: 2 oz Balvenie 14 · ¾ oz dry vermouth · ½ oz Oloroso sherry · 2 dashes orange bitters.

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The Speyside Rob Roy: 2 oz Macallan 12 Sherry Oak · 1 oz sweet vermouth (Carpano Antica) · 2 dashes Angostura bitters · 1 dash orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe. Garnish with a brandied cherry. The sherry oak and vermouth create a layered sweetness.

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The Skye Penicillin: 2 oz Talisker 10 · ¾ oz fresh lemon juice · ¾ oz honey-ginger syrup · ¼ oz Laphroaig 10 float. Shake first three ingredients with ice, strain into a rocks glass over fresh ice, float the Laphroaig. The Talisker’s pepper and smoke amplify the ginger while the honey rounds it out.

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The West Coast Rob Roy: 2 oz Oban 14 · 1 oz sweet vermouth (Carpano Antica) · 2 dashes orange bitters. Stir with ice 30 seconds, strain into a coupe. Garnish with a lemon twist. The maritime character and gentle smoke add coastal depth to this Highland take on the Rob Roy.

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The Penicillin: 2 oz blended Scotch · ¾ oz fresh lemon juice · ¾ oz honey-ginger syrup · ¼ oz Laphroaig 10 float. Shake the first three ingredients with ice, strain, then float the Laphroaig on top. The peat smoke hits your nose before the cocktail hits your lips.

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The Speyside Blood & Sand: 1 oz Glenfarclas 12 · 3/4 oz sweet vermouth · 3/4 oz Cherry Heering · 3/4 oz fresh blood orange juice. Shake with ice, strain into a chilled coupe. Garnish with an orange peel.

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The Orkney Penicillin: 2 oz Highland Park 12 · 3/4 oz fresh lemon juice · 3/4 oz honey-ginger syrup · 1/4 oz Laphroaig 10 float. Shake first three ingredients with ice, strain into a rocks glass over fresh ice, float the Laphroaig on top. Garnish with candied ginger.

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2 oz Yamazaki 12, 4 oz chilled sparkling water, expressed lemon peel. Build in a tall, ice-filled glass. Stir once gently. Garnish with the lemon peel.

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2 oz Balmenach 12 Year Old · 0.5 oz heather honey syrup · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, express a lemon peel over the surface.

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2 oz Ardbeg Wee Beastie, 4 oz chilled soda water, 0.25 oz honey syrup (1:1), expressed lemon peel. Build over ice in a tall glass, stir gently, garnish with the lemon peel.

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1.5 oz Lagavulin 16, 0.75 oz honey syrup (2:1), 0.5 oz fresh lemon juice, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, and garnish with a lemon twist expressed over the surface.