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Scotch Tom Collins | ||
| 1 large glass of Scotch 5 - 6 dashes of lemon 2 - 3 lumps of ice Pour into a large glass and fill with soda |
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Scotch Horse's Neck | ||
| Scotch Lemon juice Angostura Ginger Ale |
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Whisper | ||
| 2 glasses of Scotch 2 glasses of French Vermouth 2 glasses of Italian Vermouth Cracked Ice |
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Clansman's Coffee | ||
| 1 measure of Scotch Dash of Sambucca Black coffee Whipped Cream Wipe the rim of a goblet with a piece of lemon and dip it in brown sugar. Pour the spirits and coffee into the glass, add sugar to taste and float the whipped cream on top. Decorate with grated chocolate. |
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Scotch Fizz | ||
| 1 measure of Scotch Fraise Chilled Champagne Pour the spirits into a wide champagne glass and top with champagne. Decorate with a strawberry . |
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Green Mist | ||
| 1 measure of Scotch 1 measure Creme de Menthe Juice of a quarter of a lemon Shake the ingredients, strain into a cocktail glass. Decorate with a slice of kiwi fruit and a sprig of mint. |
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Rob Roy | ||
| 1/2 Scotch 1/2 Italian Vermouth Dash of Angostura |
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Highland Special | ||
| 3 glasses of Scotch 2 glasses of French Vermouth 1/2 glass of orange juice Add a little nutmeg after mixing. |
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Summer Scotch | ||
| 1 glass of Scotch 3 dashes of Creme de Menthe 1 lump of ice Fill glass with soda |
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Scotch Rickey | ||
| 1 glass of Scotch 1 lump of ice Juice of half a lime Juice of a quarter of a lemon Soda |
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Derby Fizz | ||
| 1 glass of Scotch 5 dashes of lemon juice 1 teaspoonful of powdered sugar 1 egg 3 dashes of Curacao Soda Water |
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Highland Cooler | ||
| 1 glass of Scotch 1 teaspoonful of powdered sugar Juice of half a lemon 2 dashes of Angostura 1 lump of ice Ginger ale |
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Earthquake | ||
| One third Scotch One third gin One third anis aperitif |
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Flying Scotsman | ||
| 3 glasses of Scotch 2 glasses of Italian Vermouth 1 tablespoon of bitters 1 tablespoon of sugar syrup |
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Scotch Whisky Toddy | ||
| Place a spoonful of sugar
in a warm glass and add enough boiling water to dissolve
the sugar and hot lemon juice. Add a generous measure of Scotch and stir with a silver spoon; pour in more boiling water and top up with more whisky. Stir well. |
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Atholl Brose | ||
| Mix an equal quantity of honey (preferably heather honey) and fine oatmeal in a little cold water. Add the Scotch and stir until frothy. Bottle and keep for two days before serving. Two pints of whisky will be needed for a half-pound of honey and a half-pound of oatmeal. | |||
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Whisky Sour | ||
| To a double Scotch add the juice of half a lemon and half a teaspoonful of sugar. Shake with ice and serve with a squirt of soda water. | |||
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Whisky Mac | ||
| Scotch and green-ginger wine to taste. They may be in equal proportions or two-thirds whisky and one-third green ginger wine. | |||
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Highland Fling | ||
| 1 measure of Scotch 1 measure Amaretto Ginger ale Mix in a long glass. Decorate with a twist of orange spiralling into the glass. |
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Purple Heather | ||
| 1 measure of Scotch 1 teaspoon of Cassis Ice Pour into a tall glass and top up with soda. |
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Bannockburn | ||
| 1 glass of Scotch
(Scottish Spirit) 1 dash of Worcestershire Sauce Tomato Juice (English Blood) 1 slice of lemon Ice |
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