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