Whisky Cocktail

My favorite go-to cocktail right now. I actually shared this on another thread here, about a week ago.

I call it a "Rob Roy Dorchados" (Dorchados is Galic for darkness). I kinda got the idea from a "Black Manhattan" which is basically a Manhattan, minus the sweet vermouth, sub amaro. Another name I have used is a "Willamo Wallacone" * pronounced Wallace-o-nay. (my version of William Wallace - italianized)

It gets 2.25oz Famous Grouse, .5oz amaro, .25oz Luxardo Maraschino, .25oz Laphroaig 10, dash of bitters and a big fat orange zest.

Use a (potato) peeler for the orange zest. Try to get it a little smaller than the size of a business card. When you squeeze it over the drink, you should see and hear the oil spray into the drink, it will look like a little oil slick on top, then wipe the inside rim of the glass with the orange peel before you drop it in. Another way to do this, for slight burnt orange taste, is to use a knife to cut the orange peel a little thicker (like a little disc), and squeeze the orange peel over a lighter, into the glass. The oily spray will catch on fire before landing in the drink. This gives the drink a sort of torched orange flavor and looks pretty cool too.

For the amaro, I recommend Ramazotti or Averna (or whatever amaro you like). However, I would not recommend Amaro Montenegro, as this one is very herbaceous. I think it would take away from the scotch and other flavors. To me, Ramazotti tastes kinda like Coke without the carbonation and Averna tastes a little more bitter / less sweet. Another good one is Amaro di Angostura, also on the bitter side. Depending on which amaro you use, you can always use less or more of the bitters.

I love this drink. It's great with a cigar (in the jacuzzi). It is tried and tested. I have tried other liquor combos in this, like Black Grouse instead of Famous Grouse plus Laphroaig, but I think it costs more and you can't adjust the peatyness. I have also tried other Islay substitutes. Caol Ila 12 is awesome in this, but does cost significantly more than Laphroaig 10. It's just a matter of taste I guess in the end.

You can check out some other threads about this here on this site: "Scotch Cocktails" and "Single Malt Cocktails"

I had an interesting one called a Sin Cyn (pronounced "sin chin"). It's one part Macallan 12, one part Cynar and one part Carpano Antica Formula vermouth. Served on the rocks. It appears to be a variation of the Cin Cyn cocktail (pronounced, like in Italian, "chin chin"), which is itself a variation on the Negroni.

@McTeague Italian liqueurs are definitely a trend in cocktails lately it seems. Cynar is weird one too. I guess it's made from 13 different herbs, etc.. and the the predominant one is artichoke!?! My wife is Italian, when we visit, everybody drinks this neat, at parties or after dinner.

@thePeatofile, very interesting about the Cynar. I have a whole bottle of it waiting to find a use. I will try the William Wallace, though I will have to sub Cynar for Amaro, but I have everything else. Have you tried the Penicillan Cocktail, which is made with Laphroaig? I was at Robert DeNiro's TriBeCa Grill this past weekend and saw it on the cocktail menu, but had a Negroni instead. Will have to go back...

@McTeague I love penicillins!! I have cool recipe for that one too!!

Penicillin Cocktail

(This is listed elsewhere on this site, but this recipe doesn't have any lemon juice! This recipe also doesn't require you to make the base honey/sugar/ginger syrup!!)

2.25oz Famous Grouse, .5oz The King's Ginger liqueur, .25oz Laphroaig, approximately.5oz honey, and a big fat lemon zest (I use a potato peeler for this) Squeeze the oils into the can. You should be able to see and hear the oil spray from the peel onto the top of the drink. Mix these together in your mixing can with no ice, and shake vigorously. (This helps dissolve the honey and distribute the lemon oil). Pour into bucket glass over one of those big fat, square ice cubes. As it melts, it gets even better.

The King's Ginger is a pretty cool liqueur. It's kinda like Domaine de Canton ginger liqueur, except better. More ginger-y, spicy, and less sweet. It's 40% abv and the base spirit is Glenrothes single malt scotch, instead of the cognac in Domaine de Canton.

@thePeatofile does the penicillin cocktail cure what ails you?

@Nozinan Yep, it sure does!!

The King's Ginger made from Glenrothes? I've never heard of this? I will pick some up on my way home some night and give it a try. Thanks!

@McTeague You'll have to let me know how it works out for you. The King's Ginger is about $35 a bottle. But it should last you awhile, as you'd only be using it for half ounce pours. As far as having Glenrothes in it, I read that on the internet somewhere. Here it is also in an article in the Chicago Tribune...

articles.chicagotribune.com/2011-11-06/…

I'm not sure if I posted that link right, you might have to copy and paste it into your browser.

Penicillin recipe continued

I forgot to mention, after squeezing the lemon into the can, to leave the lemon peel in the can before you shake the drink. Then pour the contents including the lemon back into the glass. You can also adjust the amount of honey to taste. (you could also adjust the amount of Laphroaig and King's Ginger, to make it more ginger-y or peat-y)

@thePeatofile @thePeatofile not really a cocktail but at woodlot last night, a friend and the waiter recommended maker,s mark and Ginger ale

@JayRain Ginger ale goes well with a lot of whiskies. It's pretty good with Irish (like Jameson or Tullamore DEW) and of course Canadian!!????????

sorry. Didn't mean to put the ??? question marks next to the Canadian part. ;o)

2 oz Wild Turkey 101 Rye, tall glass of ice, Diet Dr. Pepper soft drink, and a large slice of muddled sweet orange. Dr. Pepper tastes a lot like prune juice, which goes extremely well with the fruity/spicy flavours of straight rye whiskey. If you can't get Dr. Pepper you could experiment with prune juice and soda water. The fresh orange gives a wonderful sweet balance. If you can't get Wild Turkey 101 Rye, any strong straight rye should work, or a Canadian true rye like Lot 40 or Canadian Club 100% Rye.

@Victor,

I hope @Dramlette returns soon, you may be exhibiting symptoms of 'cabin fever'. I suggest a generous pour of ECBP, any or all iterations. Perhaps @Nozinan might prescribe a virtual tonic. All kidding aside, I've done rye and Diet Dr. Pepper, it is quite enjoyable.....how about a Pepper and Pepper?

Did it stop snowing?

Less than an hour to game time and I'm still a mile underground, gotta hustle.

@paddockjudge

You have a connection a mile underground? Impressive.

I recommend flambé bananas with Smith and Cross, served over ice cream, followed by something cask strength by the fireplace. I only recommend (presidents choice diet) tonic in the summer, with lots of ice and lime.

@paddockjudge, it stopped snowing. Now is the shoveling, the NFL watching, and probably some dramming...but sampling "all iterations" of Elijah Craig Barrel Proof would be about like drinking a sledgehammer to the head. I toast you and @Nozinan now with some ECBP Batch # 3, "Mark of the Beast" at 66.6% ABV. Cheers, gentleman, and you too, @Robert99, who has had some of this from this same bottle!

Ok. Here's a cool one!!

I call this one the "High Rye Mashbill" (This is like an Old, old fashioned on steroids!)

1oz Old Grand Dad 100 bourbon, 1 oz Rittenhouse Rye, 1 oz Glenfiddich 14 Bourbon Barrel Reserve. Couple dashes of bitters, and simple syrup to taste (I think the simple syrup dissolves better than sugar, I make my own with equal portions: white, brown & demerara sugar). Garnish with a big fat orange zest (I use a potato peeler for this). This should be served with one of those big square ice cubes.

You can tweak the ratio of the whiskies to however you like it. I think the scotch adds a richer mouth-feel to the drink. It makes it more viscous. You could also swap out the OGD 100 for OGD 114 to rev up the abv even more!

I've brought the ratio of the Fiddich 14 down to just 1/4oz, and used extra Rittenhouse. As I I said earlier, you can adjust the ratio for more Rye, to however you like it.

Out of all of these I still prefer my Old Fashioned. Preferably Rye