Recipe: Full Scottish (& Cheers to 2 Years!)

Hi guys! How is everyone this weekend?

So tomorrow happens to be my 2 year blogging anniversary.  Hooray me!!

To celebrate, I am trying a new whisky cocktail called a Full Scottish.  Seems rather appropriate, actually, given the focus of my blog.

I found this recipe on The Glenlivet’s web site, however, I imagine it would be good with any other Speyside (or perhaps Highland) single malt of your choice.  The Glenlivet recommends using their 15 year old Scotch for this recipe.  Mr. C says that’s an awfully good Scotch to use in a cocktail recipe, but I told him we’re going to do it anyway!  It’s a sacrifice I must make.  🙂

Enjoy.


Full Scottish

Ingredients: 

50 ml The Glenlivet 15 year old

20 ml/4 tsp lemon juice

15 ml/3 tsp white/ruby port ( I used Sandeman Founder’s Reserve Ruby Port)

5 ml/1 tsp simple syrup

15 ml/3 tsp orange marmalade

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Recipe: Rob Roy

Hi guys! I hope you have had a great weekend. I have been nursing a crappy ear infection myself. But alas, it’s been a good excuse to catch some extra z’s, lay around the house in my bathrobe, binge some television, and sip a little whisk(e)y. Always look on the sunny side of life, my friends!

In keeping with said whisk(e)y, today we are going to make a Rob Roy. Mr. C and I happen to LOVE a Manhattan cocktail, as we have been on quite the bourbon kick lately (thus the reason I included the ‘e’ in the spelling of whiskey). Our newfound appreciation for bourbon began last fall when we visited Lexington, Kentucky and toured three different distilleries.

Named after the 17th century Scottish outlaw Rob Roy MacGregor, a Rob Roy cocktail is essentially a Manhattan. But instead of bourbon – or if you’re a purist, rye whiskey – it is made with a blended Scotch (whisky without the ‘e’). We initially wanted to make today’s recipe with Dimple Pinch, a smooth, non-peaty blend that is suited perfectly for mixed drinks. Unfortunately, Mr. C couldn’t find any and the liquor store he went to was thin on blends. So instead, he decided to try one we have never had. It’s called Monkey Shoulder. Great name, right? It describes itself as “blended in small batches of three fine Speyside single malts, then married to achieve a smoother, richer taste”.

Robert Roy MacGregor (1671-1734) was a marauder in the Highlands of Scotland.  After falling out with the Duke of Montrose, Roy ran a racket, whereby he earned a living stealing cattle and then extorting money from farmers to ‘protect’ them from thieves.  His name was made even more famous by writer Walter Scott when he published his novel Rob Roy in 1817.

Based on its description, I think Monkey Shoulder sounds promising. Let’s see if the taste is as inventive as that fun name!

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