Scotch

Array

Devils Tears

  • 2 parts rye
  • 1 part scotch
  • juice of 1 lemon
  • 1 dash angostura bitters
  • 1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Blood and Sand

Old Ratio: Equal parts Cherry Heering, blended Scotch, sweet vermouth, and orange juice
New Ratio: 1 part Cherry Heering, 2 parts blended Scotch (such as Chivas), 1 part sweet vermouth, 1⅓ parts orange juice
The Reasoning: Tasted with the traditional ratio, “it’s like there’s no Scotch in it,” says Shapiro. ”It could be anything. It’s like dessert in a glass.” The new version, however, “is still sweet, but you can taste Scotch in it.”

-- http://www.bonappetit.com/drinks/cocktails/article/equal-parts-c...

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Hot Toddy

1 part dark spirit (whiskey or brandy)
3 parts boiling water
Honey and lemon to taste
Optionally, add cinnamon or cloves

Also consider: infusing the liquor with apples: http://www.bonappetit.com/recipe/honey-bourbon-toddy#recipe-ingr... (or subbing in Calvados). Take it a step further with mint and absinthe: http://www.bonappetit.com/recipe/castle-dip

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Mint Julep Manhattan

A juleped Manhattan or Old Fashioned

4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
2 parts Cognac
1 part sweet vermouth
1 part dry vermouth
Dash Peychaud's bitters

Garnish with a cherry and a sprig of mint.

Mint Julep Manhattan
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Rob Roy

2 ounces blended Scotch whisky (Black Grouse is a nice mid-point)
1 ounce sweet vermouth
2 dashes Angostura bitters
Garnish: lemon or orange twist

Stirred over ice, strained into a chilled cocktail glass, garnished with a maraschino cherry or lemon twist, and served straight up in a chilled glass

See also: http://www.seriouseats.com/recipes/2010/02/rob-roy-scotch-whisky...

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