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In Defense of Scotch Cocktails

While we love Scotch neat, on the rocks or with a bit of water, we’re not ashamed to say we enjoy it in a range of cocktails as well.

There are, of course, a number of delicious classic recipes to choose from, like the Rusty Nail, the Bobby Burns and the Blood and Sand, but modern bartenders are also using the spirit in an array of increasingly creative drinks.


The recently released fall menu at top New York watering hole Pouring Ribbons offers drinkers the Holidays Away, a complex concoction from co-owner Troy Sidle that mixes peaty Bowmore Legend with herbaceous liqueurs Zwack Unicum and Bénédictine. It’s the perfect beverage to warm you up on a cool evening and truly captures the flavors of the season.

Another whisky elixir to fix is the B.A.F. (pictured above), which was created by all-star mixologist Eryn Reece and featured in Craft Cocktails, a new, beautifully photographed oversized book from noted bartender and drinks consultant Brian Van Flandern. (The volume is a follow-up to his acclaimed Vintage Cocktails.) It calls for The Macallan Fine Oak 10-Year-Old, plus rich sherry and bitter Italian Aperol.

After trying either of these creations, you just may have a whole new appreciation for Scotch cocktails. Cheers!

Holidays Away

Contributed by Troy Sidle, Pouring Ribbons

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with fresh ice. Express the oils of a lemon peel over the top and then add it to the drink.



Contributed by Eryn Reece

Add all the ingredients to a mixing glass and fill with large ice cubes. Stir, and strain into a rocks glass filled with one extra-large ice cube. Twist a piece of lemon peel over the glass and discard.

(Photo © Harald Gottschalk)

Locations: New York
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