Cocktail Recipes

Recipe

2 oz Tamnavulin Sherry Cask · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 dash Angostura bitters · Dry shake, then shake with ice · Strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Glen Moray 18 · 4 oz chilled sparkling water · Build in a tall glass over ice, stir gently, garnish with a lemon twist.

Recipe

2 oz The Glenturret 10yr Peated · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Garnish with a lemon wheel and cinnamon stick

Recipe

2 oz Dalwhinnie Distillers Edition · 0.75 oz pear liqueur · 0.5 oz lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a chilled coupe, garnish with a thin pear slice.

Recipe

2 oz Clydeside Napier · 4 oz chilled soda water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build in a tall glass over ice and stir gently

Recipe

2 oz The Glenrothes 18 Year Old · 0.5 oz Pedro Ximénez sherry · 2 dashes orange bitters · Express an orange peel over the glass · Stir with ice and strain into a coupe, garnish with the orange twist

Recipe

2 oz GlenDronach Cask Strength · 0.5 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · Stir over a single large ice cube and garnish with a flamed orange peel.

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2 oz Bladnoch 13 Year · 4 oz chilled soda water · 0.25 oz honey syrup · Lemon twist garnish · Build over tall ice, stir gently, express lemon twist over surface

Recipe

2 oz Lochlea Cask Strength · 0.5 oz apple cider syrup · 2 dashes Angostura bitters · 1 dash walnut bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a thin apple fan and a cinnamon stick

Recipe

2 oz Port Askaig 17yr · 4 oz chilled sparkling water · 0.25 oz honey syrup · Expressed lemon peel · Build over tall ice, stir gently, garnish with lemon twist

Recipe

2 oz Ardnamurchan Highland Single Malt · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of thyme

Recipe

2 oz Scapa 16 · 0.5 oz white peach purée · 0.5 oz honey syrup · 0.25 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

1.5 oz Highland Park Cask Strength · 0.75 oz sweet vermouth · 0.25 oz heather honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Knockando 18 · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over a single large ice cube, express an orange peel and lay it across the glass

Recipe

1.5 oz Laphroaig Càirdeas 2023 · 0.5 oz white port · 4 oz chilled soda water · Squeeze of lemon · Build in a tall glass over ice, stir gently, garnish with a lemon wheel and a sprig of thyme

Recipe

1.5 oz Cragganmore Distillers Edition · 0.75 oz ruby port · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a twist of orange peel

Recipe

2 oz Royal Lochnagar 12 · 0.5 oz honey syrup · 0.25 oz Amaro Montenegro · 2 dashes orange bitters · Stir over ice, strain into a coupe, express an orange peel and lay it across the rim.

Recipe

2 oz Clynelish Distillers Edition · 0.5 oz honey syrup · 0.25 oz Amaro Montenegro · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist expressed over the surface

Recipe

2 oz Inchmurrin 18 · 4 oz chilled sparkling water · 1 tsp raw honey syrup · expressed lemon peel · Build over a single large ice column in a tall glass, stir gently, and garnish with the lemon twist.

Recipe

2 oz Compass Box The Peat Monster · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a torched lemon wheel

Recipe

2 oz Loch Lomond 12 · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Caol Ila 18 · 4 oz chilled soda water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build in a tall glass over a single large ice column · Garnish with lemon twist

Recipe

2 oz Mortlach 20 Year Old · 0.25 oz demerara syrup · 3 dashes Peychaud's bitters · 1 dash orange bitters · Rinse chilled rocks glass with Chartreuse · Stir whisky, syrup, and bitters with ice, strain into prepared glass · Express orange peel and discard

Recipe

1.5 oz Kilkerran Heavily Peated · 4 oz chilled soda water · 0.25 oz fresh lemon juice · Pinch of flaky sea salt · Build in a tall glass over ice, stir gently, garnish with a lemon twist and a sprig of fresh thyme

Recipe

2 oz Aberfeldy 21 · 0.5 oz acacia honey syrup · 0.25 oz fresh lemon juice · 2 dashes orange bitters · Stir with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

2 oz Glenmorangie Nectar d'Or · 4 oz chilled sparkling water · expressed lemon peel · Build over ice in a tall glass, stir gently once.

Recipe

Pour 2 oz Port Charlotte 10, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1 honey to water), and 0.25 oz Yellow Chartreuse into a shaker with ice. Shake vigorously and strain into a chilled coupe. Express a lemon peel over the surface and garnish with a sprig of fresh thyme, lightly singed with a match. The herbal brightness of Chartreuse and thyme meet the whisky's peat like a clearing in a smoke-filled forest.

Recipe

2 oz Pulteney Huddart · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · 1 bar spoon Pedro Ximénez sherry. Shake all ingredients except sherry with ice. Strain into a chilled coupe. Float the PX sherry on top. Garnish with a lemon twist and a pinch of flaky sea salt on the rim.

Recipe

2 oz Deanston 15 Year Old · 0.75 oz fresh apple cider · 0.5 oz honey syrup · 2 dashes Peychaud's bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an apple slice.

Recipe

1.5 oz Bowmore 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · Top with chilled soda water · Build over ice in a highball glass, garnish with a lemon wheel.

Recipe

Stir 2 oz Glenmorangie Quinta Ruban 14, 0.75 oz sweet vermouth (Cocchi di Torino), 0.25 oz crème de cacao, and 2 dashes orange bitters over ice for 30 seconds. Strain into a chilled coupe. Express an orange peel over the surface and rest it on the rim.

Recipe

2 oz Deanston Virgin Oak · 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 twist.

Recipe

2 oz Benromach Contrasts Organic · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Balvenie Peat Week · 4 oz chilled soda water · 0.25 oz heather honey syrup · Build in a tall glass over ice, stir gently, garnish with a lemon twist.

Recipe

2 oz Glenkinchie Distillers Edition · 0.75 oz fresh lemon juice · 0.5 oz peach liqueur · 0.5 oz simple syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon wheel.

Recipe

2 oz Glenmorangie A Tale of the Forest · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Green Chartreuse · 2 dashes celery bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe. Express the lemon twist over the surface and nestle the rosemary sprig alongside it. · Garnish: Fresh rosemary sprig and a lemon twist · Glass: Coupe

Recipe

2 oz Tomatin Cù Bòcan · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain into rocks glass over fresh ice, garnish with candied ginger.

Recipe

2 oz Glen Grant 12 · 4 oz chilled soda water · Stir gently in a tall glass filled with ice, garnish with a lemon twist.

Recipe

2 oz Talisker Distillers Edition · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain into rocks glass over fresh ice, float 0.25 oz Talisker on top.

Recipe

1.5 oz Longrow 14 · 0.75 oz sweet vermouth · 0.25 oz Bénédictine · 2 dashes Peychaud's bitters · Stir over ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Tomatin 15 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Tomintoul 14 Year · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Top with 1 oz chilled soda · Build in a rocks glass over crushed ice, garnish with a sprig of thyme.

Recipe

2 oz Balblair 15 Year · 0.5 oz Calvados · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange twist.

Recipe

2 oz Glenlossie 10 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a rocks glass with crushed ice, garnish with a peach slice.

Recipe

2 oz Wolfburn Aurora · 4 oz chilled soda water · 0.25 oz honey syrup · Stir gently over tall ice, garnish with a lemon twist.

Recipe

2 oz Craigellachie 17 · 4 oz chilled soda water · Build in a tall glass over ice, stir gently once, garnish with a lemon twist.

Recipe

2 oz Scapa Glansa · 4 oz chilled sparkling water · 0.5 oz heather honey syrup · Build over tall ice, garnish with a lemon twist and sprig of thyme.

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2 oz Glenfiddich 12 · 0.75 oz pear liqueur · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a coupe, garnish with a thin pear slice.

Recipe

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

Recipe

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

Recipe

2 oz Deanston 14 · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Benriach 12 · 0.75 oz Amontillado sherry · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange twist.

Recipe

2 oz Jura 10 · 4 oz chilled sparkling water · expressed lemon peel · Build in a tall glass over ice, stir gently, garnish with lemon peel.

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2 oz Glen Moray 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Glengoyne 12 · 0.75 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.

Recipe

2 oz Deanston 18 · 0.5 oz honey syrup · 4 oz chilled sparkling water · 2 dashes peach bitters · Build over ice in a tall glass, stir gently, garnish with a peach slice.

Recipe

2 oz Tullibardine 500 · 0.75 oz fresh lemon juice · 0.5 oz fig syrup · 1 egg white · Dry shake, then shake with ice, strain into a rocks glass, garnish with a dried fig slice.

Recipe

2 oz Tullibardine 20 Year Old · 0.5 oz Pedro Ximénez sherry · 2 dashes Peychaud's bitters · Stir with ice, strain into a coupe, garnish with a dried fig slice.

Recipe

2 oz Glencadam 18 · 0.75 oz fresh apple juice · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a thin apple slice.

Recipe

2 oz Bowmore 18 · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Ben Nevis 10 Year Old · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Combine in a warmed mug, stir gently, garnish with a lemon wheel and cinnamon stick.

Recipe

2 oz Auchroisk 10 · 0.5 oz peach liqueur · 4 oz chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a peach slice.

Recipe

2 oz Bunnahabhain Stiùireadair · 0.5 oz Pedro Ximénez sherry · 1 dash Angostura bitters · Stir with ice, strain over large cube, garnish with an orange twist.

Recipe

2 oz Dalmore 12 · 0.75 oz Pedro Ximénez sherry · 0.25 oz orange curaçao · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, express an orange peel over the surface.

Recipe

1.5 oz Dalmore 15 · 1 oz Cocchi Vermouth di Torino · 0.75 oz Campari · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

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

Recipe

2 oz Benromach Organic · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes celery bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Old Pulteney 18, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash saline solution. Stir with ice, strain into a chilled coupe, garnish with an orange twist expressed over the surface.

Recipe

2 oz Auchentoshan 18 · 4 oz chilled sparkling water · 1 dash orange bitters · Build in a tall glass over a single ice column, stir gently, express an orange peel over the surface.

Recipe

2 oz GlenAllachie 12 · 4 oz chilled soda water · Build in a tall glass over ice, stir once, garnish with a dried fig slice.

Recipe

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

Recipe

2 oz Glen Grant 15 · 4 oz chilled soda water · Build in a tall glass over a single large ice spear, garnish with a lemon twist.

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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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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

Recipe

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

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

"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.

Recipe

"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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

Highland Honey

Recipe

— 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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

2 oz Glenfarclas 18 · 0.75 oz sweet vermouth · 0.25 oz Pedro Ximénez sherry · 1 dash orange bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.