Let’s celebrate the rest of the chilly season with a smartly blended scotch whiskey stirred into equally as interesting cocktails.
Forget plain ciders or pumpkin spice lattes, we want festive cocktails. If you are looking for something easy to make, but packed with crisp fall flavors try these delicious cocktails form Black Bottle Blended Scotch Whisky. This is no basic whisky made for cocktails, but rather has character that adds to the drink rather than merely slinking away in the background.
This deliciously smooth blend is poised to become a new go-to for fall cocktail drinkers. Black Bottle Blended Scotch Whisky was first distilled in 1879 in Aberdeen by the accomplished tea blender Gordon Graham. Now made from four quality Scottish single-malts, Black Bottle is known for its aromas of toffee, butterscotch, tea, and coffee. At 40% abv, it is full-bodied and quite complex for a blend, boasting chocolate, licorice and spicy notes with a gentle lingering smokiness.
Whip up these cocktails perfect for Thanksgiving or a weekday happy hour.
The Cider Express
Description
Let’s celebrate the season with a smartly blended scotch whiskey stirred into equally as interesting cocktails.
Ingredients
- 2 oz Black Bottle Scotch
- 1/2 oz Angostura Amaro
- 1/2 oz Cinnamon Syrup
- 1/2 oz Lemon Juice
- Doc’s Hard Apple Cider
Instructions
- Combine ingredients in shaker tin. Add ice. Shake and strain into highball. Top with Doc’s Hard Apple Cider.
- Category: Cocktail
Death Takes a Holiday
Description
Let’s celebrate the season with a smartly blended scotch whiskey stirred into equally as interesting cocktails.
Ingredients
- 2 oz Black Bottle Scotch
- 1/2 oz Lustau Oloroso Don Nuno Sherry
- 1/2 oz Ancho Reyes Ancho Chile Liqueur
- ½ oz Lemon Juice
- ½ oz Chai Cinnamon Syrup
- Tablespoon Pumpkin Puree
Instructions
- Combine ingredients in shaker. Shake with ice. Double strain into a coupe or cocktail glass.
For Chai Cinnamon Syrup:
- Combine equal parts sugar and water with 4-5 cinnamon sticks and 3 good quality chai tea bags. Bring to a boil. Once finished, add the tea bags and let them sit for about 20 minutes before removing. Leave the cinnamon sticks in a bit longer but discard them before refrigerating. The syrup should last about two weeks.
- Category: Cocktail
