SCOTCH ZOOM HISTORIES AND RECIPES

SCOTCH and SODA Club soda, Seltzer, soda water, or just soda, are all common words used in today’s world. Originally, these carbonated waters came from natural mineral springs. Naturally carbonated water which came from Niederselters, Germany was bottled and sold as far back as 1728. This was known as “Selter” water. It contained not only carbonated water but minerals as well. This led to Sparkling Mineral waters like Pellegrino and Perrier. Carbonated water without minerals is known as Seltzer water and has no trademark. Club Soda however, is actually a trademarked term. The original club soda was made by Cantrell & Cochrane of Dublin, Ireland in 1877. In the early 20th century, there was a popular drink in the British Colonies in and around Asia known as Stengah. It was made of equal parts Scotch and Club Soda. Common ways to make the Scotch & Soda is in the ratio of Whisky to Soda. The Equal parts version is made in a Rocks glass (somethings called a Lowball) and the 1 part whisky to 2 or 3 parts Soda (you guessed it, the !).

SCOTCH & SODA 1 part Teachers Highland Cream Blended 2 parts Club Soda of Choice Build in order over quality ice in a Highball glass. “push the bubbles to the bottom with a bar spoon. Garnish with a lemon peel or wedge.

BOBBY BURNS Although perhaps not originally named after Robert (Bobby) Burns (1759-1796), the poet, and Scotland's favorite son, the Bobby Burns is drunk to honor the great man's presumed birthday on 25th January as part of the celebration known as Burns Night. Some say it is a variation of the Rob Roy which is a Recipe using Scotch Whisky as the base spirit, and just adding Benedictine (originally and drier) or (a bit sweeter starting around the late 1940’s). It is up to the drinker to add bitters and if you do it should be Peychaud’s. What is universal is that it is stirred with ice, strained and served with a lemon peel garnish. There is however a recipe called the Baby Burns that is in the Bishop & Babcock Company Fancy Drinks cocktail book printed in 1902. To make things more confusing, The Waldorf Astoria Hotel had a cocktail called the Robert Burns, named for a Cigar Shop and Brand of Cigars, which is quite different. But that is the way of cocktail histories!

THE BOBBY BURNS 1 part Auchentoshan 3 Wood Single Malt 1 part Italian (originally all were Italian, but it refers to Sweet Vermouth) ½ part Benedictine 2 dashes Peychaud’s Bitters Stir all ingredients with ice and strain into a chilled cocktail glass (Nick ‘n Nora style is perfect) Garnish with a lemon peel zested and dropped in.

BLOOD AND SAND Based on the Title of a 1922 Rudolph Valentino movie Blood and Sand from the book of the same name. This cocktail was first featured on a menu at the Savoy in London. At first look you would think, no way these ingredients go together. But if they had featured it at the Savoy (known to be one of the best cocktail bars in the world to this day!) it has to be worth giving a try. Originally made with Blood Orange juice it is common to use regular OJ just make sure it is fresh and preferably without pulp. There is no substitute for Peter Heering Sherry Heering (yep you have to say the whole name) but some will use a cherry brandy. Most recipes will call for a Blended Scotch but here we will use the Bowmore 12 Single Malt. It spends some time in Sherry Casks, so it gives the tie to the Latin influence of the cocktail. Equals parts was called for in the original but if you like your whisky forward you can bump up the whisky content,

THE BLOOD AND SAND ¾ part Bowmore 12 ¾ part Italian Vermouth (Spanish if you can find it!) ¾ part Peter Heering Cheery Heering (produced since 1818) ¾ part of Blood or Fresh OJ Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a orange peel Zested an dropped in.

FALL COCKTAILS Given the task of creating cocktails for fall, I wanted to Scotch Whisky. Scotch Whisky brings to mind smokiness and Laphroaig Select brings that without overpowering but enhancing the flavors of this cocktail. Amaro Nino adds depth, lemon the acidity and apples notes of fall. The Ginger Beer adds the spice and just enough effervescence to make it a nice long drink. The lemon wheel brings the eye up and can add a little more citrus if desired. Cheers!

SMOLDERING LEAVES 1.50 oz. Laphroaig Select or 10 year .50 oz. Amaro Nino 1.0 oz. Fresh Lemon Sour 1.0 oz. Fresh Pressed Apple Juice (Simply Brand) 1.0 oz. Ginger Beer Build in order over ice in a tall glass. Garnish with a Lemon wheel on the rim.