Published on July 25th, 2020 | by Darren Paltrowitz


25 Recipes For National Scotch Day 2020 & Beyond, Courtesy Of Popular Brands & Mixologists

Summer 2020 is now well underway, and July 27th marks National Scotch Day 2020. On behalf of The Hype Magazine, I rounded up 25 fun cocktail recipes from popular brands and top mixologists for your mixing pleasure, with both scotch-oriented options and non-scotch-oriented beverages.

Honey Highball

– 1.5 oz. Aberfeldy 12 Single Malt Scotch Whisky
– 0.75 oz. of Local Honey Syrup (*Honey Syrup: 100g of honey and 64g water, stir and leave to chill. Note: syrup will only last 3 days.)
– Cubed Ice
– Chilled Chamomile Tea
– Garnish: Lemon Twist, Dried Chamomile Flower

– Stir together Aberfeldy 12 and honey syrup in a glass.
– Add cubed ice and chilled chamomile tea, then stir to incorporate.
– Garnish with a lemon twist and a dried chamomile flower.

Highland Summer

– 1 oz. Aberfeldy 12 Single Malt Scotch Whisky
– 1 oz. Chinola Passionfruit Liqueur
– 0.5 oz. Lime Juice
– 0.25 oz. Simple Syrup
– Ginger Beer
– Garnish: Spiced-Salt Dusted Lime Wheel

– Shake all ingredients except ginger beer.
– Pour over ice in glass, top with ginger beer and stir.
– Garnish with spiced-salt dusted lime wheel.

Lost In Paradise
Courtesy of the Ritz-Carlton in Boston, MA

– 1.25 oz. Santa Teresa 1796 Rum
– 1 oz. Fresh Carrot Juice
– 0.75 oz. Fresh Carrot Spiced syrup
– 0.50 oz. Triple Sec
– 0.50 oz. Fresh Lemon Juice
– 1 Egg White

– Combine all ingredients and dry shake for 10 seconds.
– Add ice, shake until chilled.
– Double strain into a coupe glass.
– Garnish with a star anise and carrot powder.

Also of note related to this great rum brand is its Santa Teresa 1796 La Trova Old Fashioned Cocktail Kit. Santa Teresa 1796 rum and “Tales of the Cocktail Bartender of the Year” Julio Cabrera of Miami’s Café La Trova have teamed up to ensure cocktail enthusiasts a sure-fire way to create bar quality craft cocktails at home. Santa Teresa 1796, in collaboration with Shaker & Spoon, will be donating all proceeds from the sale of each kit to the USBG Bartender Emergency Assistance Program. This limited-edition kit features the below ingredients to make 8 coffee-infused Old-Fashioned cocktails and is now available on ReserveBar for $48, the same price as a bottle of Santa Teresa 1796.

– 1 750 ml bottle of Santa Teresa 1796
– 1 bottle of cafecito syrup
– 1 bottle of chocolate bitters
– 1 bottle of orange oil
– 1 pouch of coffee beans
– 1 jigger, for measurement
– 1 recipe card

Balvenie Scottish Coffee
Created by Naomi Leslie, The Balvenie East Coast Brand Ambassador

– 2 tsp. Cocoa Mix
– 1 ½ parts The Balvenie 12 Year Old Sweet Toast of American Oak
– Heavy Cream
– Coffee
– Hint of Vanilla Extra
– Chili powder (or nutmeg)

– Add vanilla extra, cocoa mix and whiskey in a glass.
– Top with coffee and stir with a bar spoon.
– In a cocktail shaker, pour the heavy cream and shake.
– Top the cocktail with the heavy cream and a few dashes of chili powder.

Glenfiddich Monte Carlo
Created by Allan Roth, Glenfiddich Brand Ambassador

– 2 parts Glenfiddich 14 Year Bourbon Barrel Reserve
– 1/2 part Benedectine
– 4 dashes Angostura Bitters
– Garnish: Orange Twist

– In a mixing glass, combine all ingredients except the orange twist.
– Stir over ice.
– Strain into a double rocks glass over ice.
– Express the orange twist over the drink and drop in.

Cowboy Shandy

– 1 1/4 oz. of High West Campfire Whiskey
– 3/4 oz. of Fresh Lemon Juice
– 3/4 oz. of Simple Syrup
– 8 oz. chilled lager (e.g. something from Tavour?)
– Garnish: Lemon twist

– Combine whiskey, lemon juice, and simple syrup in an ice-filled cocktail shaker.
– Cover and shake vigorously until the outside of the shaker is very cold, about 20 seconds.
– Strain into a pint glass partly filled with ice.
– Top with beer and stir gently to combine.
– Garnish with lemon twist.

Sparkling Mango & Spice
Courtesy of Volley

– 1.5 oz. tequila (e.g. Teremana)
– 1.0 oz. Organic Mango Jalapeno Mixer
– 3.0 oz. Volley Zesty Lime Spiked Seltzer
– Ice
– Garnish: Lime Wheel
– Glass: Collins

– Add tequila and Organic Mango Jalapeno Mixer to shaker.
– Add ice and shake well.
– Pour into Collins glass over fresh ice.
– Top off with Volley Zesty Lime Spiked Seltzer and stir once to mix.
– Garnish with a lime wheel.

Abasolo Hot Toddy

– 1/4 Lemon
– 1 tbsp. Honey
– 2 oz. Abasolo Ancestral Corn Mexican Whisky
– Glass: Mug

– Squeeze the lemon wedge into a mug and leave it in the bottom.
– Add honey, Abasolo, and top with hot water.

A recipe for Black Tot Day

– 60 ml dark rum from Black Tot Rum
– 15 ml Demerara Simple Syrup (1:1)
– 15 ml Fresh Lime Huice
– 50 ml Water
– Glass: short glass
– Garnish: lime wedge

– To make the Demerara simple syrup, follow the same instructions for making simple syrup substituting demerara sugar for white sugar.
– Add all ingredients into a cocktail shaker with ice.
– Shake and strain into a short glass and top with ice.
– Garnish with lime wedge.

Strawberry Mint Julep

– 1.5 oz. of Hochstadter’s Slow & Low 84 Proof
– 3/4 oz. of St. Germain
– 1/2 Lemon
– 3/4 oz. of Strawberry Puree
– 1/2 oz. of Mint Simple Syrup

– Stir ingredients together and top with soda.
– Garnish with mint.

The Glenlivet Coco Breezy

– 1 1/2 parts The Glenlivet Caribbean Reserve
– 2 parts coconut water

– Combine ingredients in a glass over ice.
– Stir well and enjoy.

The Glenlivet Caribbean Mai Tai

– 1 1/2 parts The Glenlivet Caribbean Reserve
– 3/4 parts lime juice
– 1/2 parts Orgeat Syrup
– 1/2 parts Triple Sec
– Garnish: Mint, Orange Slice

– Combine all ingredients in a glass over ice.
– Stir and garnish with mint and an orange slice.

Bertie’s Berry Smash

– 2 oz. Bertie’s Bear Gulch Whiskey
– 3/4 oz. Fresh Lemon
– 3/4 oz. Thyme Syrup
– 4 drops Fee Brother’s Orange Bitters
– 2 Strawberries (sliced & muddled)
– Garnish: Strawberry, Thyme

– Combine ingredients starting from the Saint Liberty-helmed Bertie’s whiskey.
– Add garnish.
– Enjoy.

Bertie’s Bramle

– 1.25 oz. Saint Liberty Bertie’s Bear Gulch Bourbon
– 0.5 oz Fresh Yuzu or lemon Juice
– 0.75 oz. Blackberry Syrup
– 2 oz. Prosecco
– Garnish: 2 Fresh or Frozen Blackberries

– Combine ingredients starting from the Saint Liberty-helmed Bertie’s whiskey.
– Add garnish.
– Enjoy.

Southern Lemonade

– 2 oz. Southern Comfort Original
– 3 oz. Lemon Lime Soda
– Garnish: Lime Wedge
– Grenadine (optional)

– Pour Southern Comfort Original into a glass filled with ice.
– Add lemon lime soda.
– Stir and garnish with a lime wedge.
– For a fun Southern twist, add 0.5 oz. of grenadine to make it a Dirty Shirley.

Southern Mule

– 2 oz. Southern Comfort Black (80 Proof)
– 3 oz. Ginger Beer
– Ice
– Glass: Mug

– Pour Southern Comfort Black into a copper mug filled with ice.
– Add ginger beer and stir.
– Garnish with a lime wedge and mint leaves.

Proper Manhattan
Courtesy of Jess Olsen of McGreevy’s Boston

– 1 oz. Proper No. Twelve Irish Whiskey
– 1 oz. Sweet Vermouth
– 1 oz. Green Chartreuse
– Garnish: Orange peel

– Pour the Proper No. Twelve first.
– Add the vermouth and chartreuse.
– Add the garnish and enjoy.

The Select Spritz

– 3 parts La Marca Prosecco
– 2 parts Select Aperitivo
– 1 splash of Soda Water
– Garnish: 1 Large Green Olive

– Pour Select Aperitivo, La Marca Prosecco, and soda water into a wine glass over ice.
– Top with a large green olive.
– Enjoy.

Amaro Buck
Courtesy of Pratt Standard Cocktail Co.

– 1.5 oz. Amaro Montenegro
– 0.75 oz. Ginger Syrup
– 4 oz. Seltzer
– 0.5 oz. Lime Juice
– 1 piece Candied Ginger
– Ice

– Pack a glass with ice.
– Pour all ingredients except candied ginger over the ice.
– Stir to combine.
– Cut a slit in the candied ginger, and place it on the rim of the glass.

Cynar Julep
Courtesy of Savuer

– 1/4 oz. Fresh Lemon Juice
– 2 Sprigs Mint (plus 1 for garnish)
– 2 oz. Ramazzotti Amaro
– 1/2 oz. Simple Syrup
– 2 oz. Grapefruit Soda
– Pink Grapefruit Slice (for garnish)
– Glass: Old Fashioned

– Muddle lemon juice and 2 mint sprigs in an old fashioned glass.
– Add amaro, simple syrup and crushed ice, then stir.
– Top with grapefruit soda.
– Garnish with a mint sprig and a pink grapefruit slice.

Teremana Colada

– 1.5 oz. Teremana Blanco
– 1 oz. Pineapple juice
– 0.75 oz. Lime juice
– 0.5 oz. Coco Lopez
– Garnish: Pineapple Wedge
– Glass: Hurricane

– Add 1 cup of ice and blend.
– Pour into a hurricane glass.
– Garnish with a pineapple wedge.

Coconut & Pineapple Sour

– 50ml Beefeater Dry Gin
– 30ml Coconut Water
– 20ml Fresh Limt Juice
– 50ml Fresh Pineapple Juice
– 1 tsp. Agave Syrup
– 1 Egg White
– Ice
– Garnish: Sprig of basil

– Add the Beefeater Gin and all other ingredients into a shaker and dry shake
– Add ice to the shake and shake until chilled.
– Fine strain drink into glass.

Matcha Pina Colada

– 50ml Beefeater Dry or 24 Gin
– Bar spoon of Matcha Tea
– 30ml Fresh Pineapple Juice
– 10ml Fresh Lemon Juice
– 50ml Coconut Milk
– 40ml Soda Water
– Garnish: Matcha dusting

– Blend all ingredients together except for soda water until smooth.
– Pour soda water into glass then add the blended mixture and dust the top with matcha
– Please note that this is not a frozen drink, so make sure not to add too much ice.

Summer Sangria

– 1.5 oz. Courvoisier VS Cognac
– 1.75 oz. White Wine (e.g. Gewürztraminer, Albarino)
– 0.75 oz. Lemon juice
– 0.5 oz. Simple Syrup
– 0.5 oz. Apricot Brandy or Tropical Fruit Liqeur
– Sparkling Wine
– Garnish: Blueberries, Sliced Strawberries, Sliced Star Fruit

– Mix the ingredients shown above, top with sparkling wine.
– Multiply for the number of people and build into a sealed container.
– Use the tap to dispense and top with desired amount of sparkling wine.

Añejo Manhattan

– 2.5 oz. Código 1530 Añejo tequila
– 0.75 oz. sweet vermouth
– 2 dashes Angostura Bitters
– Mixing glass
– Garnish: Orange twist, cherry

– Combine all ingredients in a mixing glass.
– Add ice and stir.
– Strain into a glass.
– Garnish with an orange twist and cherry.

Cincoro Agave Espresso Martini

– 1 oz. Cincoro Reposado
– 1/2 oz. Premium Coffee Liqueur
– 3/4 oz. Premium Irish Cream
– 3/4 oz. Premium Coffee
– 3 Coffee Beans

– Chill glass.
– Add all ingredients to ice filled shaker.
– Shake vigorously and strain into chilled martini glass.
– Garnish with dark coffee beans.

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About the Author

Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World,, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of the bi-weekly "Paltrocast With Darren Paltrowitz" podcast, as co-produced with V13 (formerly He has also co-authored two published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), with a second podcast set for a June 2020 launch.

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