The Shyball
Saved by 2 People
About this Cocktail

This months cocktail club at The Good Spirit Co. in Glasgow was a demonstration of the versatility of our national drink. Using Douglas Laing's excellent range of blended Scotch, the recipes were made to show how to chose the right scotch for the right cocktail.

This is Graeme MacKay's highball using Timorous Beastie, a blend of highland malts and Big Peat, a blend of heavily peated Islay malts. These are both excellent whiskies but easily substituted for this drink.

Ingredients:
  • 50ml Timorous Beastie blended Scotch
  • 5ml Big Peat blended Islay Scotch
  • 15ml Green Chartreuse
  • 10ml Honey syrup
  • 2 dashes of Bitter Truth Celery Bitters
  • Top with Ginger Ale
Preparation:

Fill a highball glass with ice and build first five ingredients and stir to combine. Top with a good quality ginger ale and enjoy.

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1 Comments
  • David Gillies
    Last night this became my dad's new favourite drink (subbing in his favourite whisky for Timorous Beastie). This is quite a bit deal to me as he used to scoff at the idea of putting so much as an ice cube in whisky.

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