Summer Scotch. Is there such a thing? Oh, yes indeed there is.
Scotch whisky has a particular rep — a sort of sit-by-the-fire, smoky, savory, meditative malt moment to warm up a winter night. But the thing about Scotch whisky? It comes in a multitude of moods. Sure, there are those peaty, briny, campfire Scotches from places like the Scottish islands of Islay and Orkney, but there are whiskies from the Highlands, Lowlands, Speyside and Campbeltown, each with its own telltale personality. Within those regions there are even more layers of distinction and style from each distillery. And then we can get even more specific between single malt, blended, cask strength… there’s a lot more to it than peat and smoke.
A bit of a riff on a Whiskey Sour, this Scotch-centric drink uses a special release from Dewar’s — a summer Scotch if there ever were one. Here, they finish the whisky in 21-year-old Oloroso sherry casks, adding a rich, ripe orchard fruit side to the spirit. With the addition of pineapple and citrus juices, and hit of apricot liqueur to play up the fruity side of the whisky, it’s a gorgeous way to bring whisky along into the heady summer months.
If you happen to be in Manhattan, hit up the Baccarat Hotel’s Grand Salon between June 1 and 15 to taste the drink, and others, created specially for this year’s Tony Awards. And if you’re not? Hit up Bottle Hampton (850 County Road 39, Southampton, 631-353-3313) for a bottle and make it yourself. Cheers!
Golden Cue
Ingredients
- 1 1/2 oz Dewar's 21-year-old Oloroso Scotch whisky
- 1/2 oz apricot liqueur
- 1/2 oz simple syrup
- 3/4 oz fresh lemon juice
- 1 oz pineapple juice
- 4 dashes Fee Brothers Fee Foam
Directions
- In a shaker, combine all liquid ingredients. Dry shake until frothy, about 10 to 15 seconds.
- Add ice and shake again well chilled, about 10 seconds.
- Strain into a coupe or Nick & Nora glass.
