McClelland’s Drink Recipes

These recipes were discovered while researching April 2009’s Scoth of the Month. The folks over at mcclellands.co.uk have taken the time to put together a cocktail for each of the regions they distill in.

These recipes were discovered while researching April 2009’s Scoth of the Month. The folks over at mcclellands.co.uk have taken the time to put together a cocktail for each of the regions they distill in.

HIGHLAND Blazer

50ml Highland whisky
25ml Grand Marnier
2 Dots of Orange Bitters
12.5ml Gomme
4 Orange skins (Cosmo size)
2 Cloves
Glass: Brandy Balloon
Method: Blazer style

Region: HIGHLAND

Whisky: HIGHLAND SINGLE MALT 
 

SPEYSIDE Daisy

25ml Speyside Whisky
25ml Calvados
Br Sp of Sweet and Dry Vermouth
Dash of Grenadine
25ml Grapefruit Juice
Glass: Rocks
Method: Shake and single strain over cubed ice
Garnish: Grapefruit Twist

Region: SPEYSIDE

Whisky: SPEYSIDE SINGLE MALT

LOWLAND Promise

37.5ml Lowland Whisky
2 Br Sp of Amaretto and Cherry Brandy
12.5ml of Lemon and Lime Jucie
Dot of Angustora Orange Bitters
Glug of egg white
Glass: Rocks
Method: Shake and double strain over cubed ice
Garnish:Lemon Twist

Region: LOWLAND

Whisky: LOWLAND SINGLE MALT

ISLAY Smokestack

37.5ml Islay Whisky
12.5ml Gordons gin
Br Sp of Honey
25ml of Fresh pressed Apple Juice
2 Cardomon pods
Glug of egg white
Glass: Rocks
Garnish: 2 Dots of Angustora Bitters
Method: Muddle down Cardamon seeds(empty out of the skin and discard)
add liquids , stir in honey till it dissolves shake and triple strain
over cubed ice

Region: ISLAY

Whisky: ISLAY SINGLE MALT

Scotch Barbecue Sauce

Scotch Barbecue Sauce

2 cups ketchup
1/2 cup mild flavored (light) molasses
1/3 cup Scotch (highland park 15 yr. old works great!)
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all ingredients in heavy saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover, chill)

Makes about 2 1/2 cups.

adapted by Julie Johnson from a recipe in Bon Appetit magazine July 2000