This scotch cocktail was born from the Scotch Egg Club, a roving series of events throughout Europe and the United States featuring Dewar’s blended scotch and its single malts, Aberfeldy and Craigellachie. In each market, the fun events brought together local personalities, scotch eggs and good drinks, like My Golden Dram.
It’s rare that you see scotch and champagne together in a glass, but that’s exactly what’s happening here. My Golden Dram walks the middle ground between a classic Champagne Cocktail, which features champagne, sugar and bitters, and a Seelbach, which calls for bourbon, Cointreau, champagne and both Angostura and Peychaud’s bitters. It really shows what scotch can do in drinks, even when used modestly, and proves that not all scotch cocktails must be dark and moody.
Aberfeldy 12-year has notes of honeyed fruit, vanilla, fudge and spices, with a whisper of smoke on the finish. Pair that with an aromatic bitters-soaked sugar cube and effervescent champagne, and you get a refreshing scotch cocktail that’s packed with flavor and fit for a celebration.
- 1 sugar cube
- 3 dashes Angostura bitters
- 3/4 oz Aberfeldy 12-year-old scotch
- Prosecco, to top
Place a napkin over the top of a champagne flute, and put a sugar cube on the napkin.
Soak the sugar cube with 3 dashes of Angostura bitters, then flip the napkin so the cube falls into the flute.
Add the scotch, stir lightly, and top with the prosecco.