Labor Day Weekend. It’s great for many reasons. The most obvious, of course, is a reprieve from work. But it’s also a welcome reminder that fall is just around the corner. And when we think fall, we think whiskey. Granted, we’re usually thinking about whiskey, but still. Fall is a great time to pull out some spirits and ingredients you might neglect during the hotter months. So it’s with that in mind that we’re breaking out three scotch cocktails.
Here we’re using Cutty Sark Prohibition Edition, a 100 proof expression that’s a richer dram than the flagship bottle, but still one that’s easy to mix. Throw in some ingredients like ginger and sherry, and we’ve got a trio of scotch cocktails ready for autumn.
Cutty Sark Privateer Cutter (pictured)
1.5 oz Cutty Sark Prohibition Edition
1 oz Mount Gay Barbados Extra Old Rum
.5 oz Amaro Nonino
.25 oz Cointreau
In a mixing glass, stir all of the ingredients with ice. Strain into a chilled cocktail glass, and garnish with an orange peel.
Cutty Sark Pear Cooler
1.5 oz Cutty Sark Prohibition Edition
.25 oz Lemon Juice
.25 oz Honey
2 oz Ginger Beer
1/8th of a ripe Pear
In a mixing tin, muddle the pear with honey and lemon. Add the whisky and shake with ice. Double strain over fresh ice into a Collins glass. Top with ginger beer and garnish with a pear slice.
The Glasgow Dagger
2 oz Cutty Sark Prohibition Edition
.5 oz Lustau Amontillado Sherry
.5 oz Lustau Pedro Ximenex Sherry
2 dashes Angostura Bitters
In a mixing glass, stir all of the ingredients with ice. Strain into a chilled cocktail glass, and garnish with an orange peel.
