#270 Cocktail: Scottish Squirrel

    This cocktail is from the "squirrel" family created by Gaz Regan. The name, is of course from the base alcohol, which here is scotch.
     The scotch goes really well with the nut flavor liqueurs, like Frangelico or Nocello, not only with the creme de Noyau.
     I used here Frangeico, because I do not have Creme de Noyau, that is why the color is not the typical red.

1 1/2 ounce Scotch

3/4 ounce Creme de Noyaux

3/4 ounce fresh lemon juice

#261 & 262 Cocktails: Scotch and Soda/ Scotch and Water

  First of all, I would like to apologize to all the scotch drinkers for this post. I know it is an abomination combining good scotch with water or anything that derives from water.....like ice. But I had these 2 mixes in my book and I wanted to be done with them, that is why I put them in 1 post.
   I would like to tell you that I drank both glasses and that no alcohol was wasted or harmed.

2 ounces scotch 

3 ounces soda water

2 ounces scotch

3 ounces water

#254 Cocktail: Rusty Nail

       According to cocktail historian David Wondrich, "the Rusty Nail took a while to find its proper place in the world." The combination of Drambuie—"the world's most distinguished Scotch-based liqueur"—and the whisky it is made from first appears in 1937 in the form of the B.I.F., credited to one F. Benniman and ostensibly named after the British Industries Fair. Wondrich goes on to note that "it took another generation or so for the drink to assume its classic name and form, during which time it tried on several identities. Here it's a D&S...there a Little Club No. 1 (the Little Club being a rather swank sort of joint on East Fifty-fifth Street much haunted by showbiz types); at USAF Officers' Clubs in Thailand and the Republic of Viet-Nam, it's a Mig-21, while in the upper Midwest it's a Knucklehead."
       The cocktail authority Dale DeGroff notes, "the Rusty Nail is often credited to the clever bartenders at the 21 Club in Manhattan sometime in the early 1960s." The cocktail's name was finally cemented in 1963, when Gina MacKinnon, the chairwoman of the Drambuie Liqueur Company, gave the Rusty Nail her endorsement in The New York Times. DeGroff observes that in the early 1960s "the Rat Pack was enamored of the drink, which may have been responsible for the wide appeal in those years."

2 1/2 ounce Scotch

1/2 ounce Drambuie 

#254 Cocktail: Royale

    The drink was adapted from a recipe by Peter Brown of the Craigellachie Hotel, Scotland, who wasn't too keen on making the cocktail with single malt
     It is a really tasty cocktail and nice for the people who are not really fond of the scotch.

2 ounces Macallan twelve-year-old single-malt scotch

1 ounce apple schnapps

3 to 4 ounces ginger ale

#245 Cocktail: Rob Roy

    Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
     A Rob Roy is similar to a Manhattan but is made exclusively with Scotch whisky, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky.

(Wikipedia)

2 ounces Scotch

1 ounce Sweet vermouth

Peychaud's bitters to taste

#196 Cocktail: Modernista

     The cocktail is adapted from a recipe by Ted Haigh (Dr. Cocktail), who in turn adapted it from the formula for the Modern Cocktail in Craddock's "Savoy Cocktail Book" .
      In it's recipe, Ted Haigh uses a teaspoon  of absinth, but Gaz Regan prefers only two drops. Is better to experiment with the quantity of absinth, because it can overpower the taste of the cocktail. But if you are an absinth fan, then a teaspoon might be on your taste.
      Just as a note, it is not one of my favorite cocktails. I find the combination of scotch, rum and lemon juice not that pleasant. But it's just my taste.

2 ounces scotch

1/2 ounce Jamaican  rum

1/2 ounce fresh lemon juice

orange bitters to taste

absinth to taste

#184 Cocktail: Mamie Taylor

    This is a drink with a little history. It used to belong in a category of drinks known as Bucks, but aside from the Gin Buck, Mamie Taylor is more oor less the last survaving member of the family. Gaz Regan took the liberty to have the Highball family adopt Miss Mamie.
     "It was while Miss Taylor was the prima donna of an opera company playing at Ontario Beach, near Rochester, in 1899," he said, "that she was asked with a number of other members of the company to go out sailing on the lake. As the day was hot and the breeze rather strong, the party returned after a few hours longing for some cooling refreshments. When Miss Taylor was asked what she would have she expressed the wish for a long but not strong drink--in fact, a claret lemonade. When the drink was served it was very evident that it wasn't a claret lemonade, for it looked like a delicious long drink of sparkling champagne. On tasting it Miss Taylor found itmuch to her liking, but asked to have the flavor softened with a piece of lemon peel. When this was done the new combination drink was declared a complete success. Bystanders had been watching the proceedings and noticing the evident enjoyment with which Miss Taylor and a few of her friends relished in new drink they finally asked the hotel keepr what drink it was that was being served to them and without hesitation the hotel man replied "a Mamie Taylor" and the name seemed to meet with instantaneous favour and has become famous all over the country."  "The Post Standard", 7th March 1902

2 ounces scotch 

3 ounces ginger ale

1 lime wedge

#150 Cocktail: Glenkinchie Clincher

    This cocktail was made by Gaz Regan who was hired by Glenkinchie to create a cocktail that should be served at a reception for Tony Bennett in London in 2000
    This is a fairly typical lowland whisky in that it is fresh and light in character, with notes of lemon and cut grass. It has a sweet nose and a hint of peat.
     Very smooth, with a silky texture, this cocktail can be served as an aperitif or after diner

2 ounces Glenkinchie single-malt scotch

1/2 ounce amaretto

1/2 ounce triple sec

#147 Cocktail: Godson

   The "God-" cocktails is a series of drinks which combines a basic liquor (scotch, vodka) with amaretto and sometimes, cream is added to the combination.
    I chose to make this, from the whole series of 4 cocktails, because in my opinion, this one is the most tasty of them all. When you take a sip from the drink, you feel the hardness of the scotch, but after that, you remain with the sweetness and the nice flavor of almonds  from the amaretto.
    It's a brilliant cocktail and it really surprised me by being so tasty and full of flavor

2 ounces Scotch

1 ounce Amaretto

1 ounce Cream

#104 Cocktail: Dreamy Dorini Smoking Martini

   The cocktail was adapted from a recipe by Audrey Saunders, New Your City's Liberation Goddess.
    Audrey Saunders got into mixology in one decisive night. While bartending at Brooklyn Heights’ Waterfront Ale House in 1996, she took a seminar with the legendary Dale DeGroff at New York University. Saunders was so enthralled that she approached DeGroff and offered to work for free in exchange for training. By 1997, she was partnering with DeGroff for special events for The Rainbow Room, and in 1999 she was working with him at Blackbird.

      The drink displays the height of the cocktilian craft. I you know the Laphroaig single-malt scotch at all, you'll be aware that the ten-year-old bottling is unforgiving in terms of peat and smoke, but Audrey thought it all out: one thing that Pernod can't easily quell is  Laphroaig an adding the vodka, brings both the Pernod and the scotch to their knees.

       The whole drink comes together harmony and a masterpiece is born

Gaz Regan

2 ounces vodka

1/2 ounce Laphroaig ten-year-old single-malt scotch

1 or 2 drops Pernod

#101 Cocktail: Debonaire

   Here we start again with 101st cocktail.
    This was created by Gaz Regan and his wife in the early nineties. The drink is based on the Whiskey Mac, a popular drink in the United Kingdom that calls for scotch and green ginger wine. If, by any unfortunate event, you can't find the ginger liqueur then you can try making this cocktail using the ginger wine.
     This one is not for everyone. If you are not a fan of the scotch taste, than you might find it too strong and too alcoholically :) . But if you like to drink scotch and you want a twist on the plain taste, than you definitely have to try this cocktail

2 1/2 ounces Oban or Springbank single-malt scotch

1 ounce ginger liqueur 

#90 Cocktail: Copper Swan

   Made by Gaz Regan for the Whisky magazine.
" I came up with this one a couple of years ago for an article in Whisky magazine. Highland Park is a great malt to pair with the apricot brandy, and other brands, especially the ones with a goodly amount of smoke in this character will fare well in this drink."

Gaz Regan

This cocktail pays homage to the swan-necked copper pot stills traditionally used to produce Scottish whiskey.

2 1/2 ounces Highland Park single malt scotch

3/4 ounce apricot brandy

#42 Cocktail: Burnet

 The cocktail was created by Gary Regan in 2001 for the Glenmorangie whiskey company. The recipe used here is the simple manhattan recipe to use 2 parts whiskey and 1 part sweet vermouth. Here, Gaz Regan makes a twist of that recipe by using Cherrry Heering due to the fact that this scotch is more delicate than the other types.

   So it is imperative that, before making a cocktail, you must taste the base drink first to see what other drink you can use so that all the flavors will play a friendly game.

2 1/2 ounces Glenmorangie single-malt scotch

1/2 ounce Cherry Heering

#30 Cocktail: Bobby Burns

    Albert Stevens Crockett, author of "The Old Waldorf-Astoria bar book", noted that this drink, then called the Robert Burns, was created prior to Prohibition. He intimated the it was born at the Waldorf-Astoria: "It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honor of a cigar salesman, who bought the Old Bar"
     Fans of the Manhattan will no doubt enjoy the Bobby Burns Cocktail. Named after the Scottish poet, Robert Burns, it will certainly give you poetic inspiration. Grab your kilt and pipes or at least a pen and paper, mix up a Bobby Burns and get writing!

Robert Hess

2 ounces Scotch

1 ounce Sweet Vermouth

3 dashes Benedictine

#28 Cocktail: Blood and Sand

  In 1922 Rudolph Valentino starred in the movie “Blood and Sand”, a movie that shortly before his death in 1926 he declared as the part he liked the best. He had just undergone a touchy surgery for appendicitis and gastric ulcers and told the gathering press “The part I like best was my role in ‘Blood and Sand’. If I had died, I would have liked to be remembered as an actor by that role – I think it my greatest.” He died a few days later from peritonitis. It is unknown who actually created the recipe for Blood and Sand, but its first appearance seems to be in “The Savoy Cocktail Book” by Harry Cradock in 1930.

3/4 ounce scotch 

3/4 sweet vermouth

3/4 cherry brandy

3/4 fresh orange juice