The Scotch & Ginger is better experienced than explained. The unforgettable blend of sweetness and spice defies description.
Of course Aberlour 12 year is good enough—by far—to stand on its own. Make a highball to open up the premium single malt even more.
You might be surprised by what a splash of soda can add to a premium single malt. Toss in a slice of red apple to enjoy this highball in style.
The mouthwatering mix of spirits in the Rapscallion strike a delicate, delicious balance. The result is proof that fine single malt loves company.
You don’t need to overthink things when you’re working with fresh, high quality ingredients, like fresh pressed apple juice and fine single malt whisky. The Horseapple is greater than the sum of its parts.
Paloma means “dove” in Spanish, which means this drink’s name translates to “little dove.” This Paloma interpretation at April Bloomfield and Ken Friedman's modern taco restaurant and bar Salvation Taco swaps in vodka for tequila and adds a rim of vanilla-flecked salt but otherwise leaves the original intact.
This Paloma at Nashville’s Pinewood Social winks at the Whiskey Sour, adding lemon alongside grapefruit as the citrusy element, as well as mix of maple and simple syrups to sweeten. It’s missing the fizziness that usually lightens a Paloma, making it a bit more substantial than the original. At Pinewood Social, a spicy chipotle tincture is spritzed over the top of the drink.
This tasty Paloma version at Freek’s Mill in New York City keeps the tequila and lime juice but turns the rest of the drink on its head. Instead of grapefruit soda, pamplemousse liqueur, a splash of Contratto bitter (an apéritif similar to Campari), plus cava provide the right flavor and effervescence. And rather than a pinch of salt, as is customary in a Mexican Paloma, this drink takes a few drops of saline to add that mouthwatering hint.
Washington, D.C. French restaurant Mirabelle's take on the classic French 75 uses a namesake brandy from France, made from delicate mirabelle plums, as well as locally made vodka. “The fresh lemon juice adds brightness and acidity, while the simple syrup rounds out the drink, without making it cloying,” says Zach Faden of his cocktail. “The Mirabelle brut rosé provides refreshing levity and effervescence.”
Different single malts mingle in this spirit-forward cocktail. It’s a wonder that the peaty flavor still shines through all the other tasty elements.