Message 22619 of 39188 in General Discussion

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> so the bourbon, rye question has been answered... 
> 
> buuuuut... what about cocktails with malt whisky's? you guys ever try 
> putting a few blends in or dare i say it...  some single malts??
> 
> anyone got any good scotch whisky recipes then guys??
> 
> k:)

Speyside Sazerac
Fill a rox glass with crushed ice, add 1/2oz of Cointreau and leave to chill.
In a boston glass full with cubed ice add 2oz Glenfidich solera reserve (or 
your choice of single malt), 1/2oz vanilla syrup and a dash of Peychaurds 
bitters and stir untill the desired temperature and dilution has been 
achieved. Discard the cointreau and ice from the rox glass and strain the 
contents of the boston glass into the chilled Cointreau washed rox glass, 
twist an orange zest over the drink and discard!

In keeping with Georges London trend ;-)

 [Thinking Bartender] Re: current trends in bartending, whats next??

"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"