Whiskey enthusiasts, get ready to embark on a delightful journey through Scotland’s famed regions with two iconic single malts that stand as testaments to the land’s rich heritage and craft. Introducing the Speyburn 10-Year Speyside Single Malt from the historic precincts of Rothes, a whisper of the exclusive Granty Burn in every sip. And from the windswept coasts of the Scottish Highlands, the Old Pulteney 12-Year Highland Single Malt beckons, offering the very essence of the North Sea air. Both matured to perfection in American oak casks, they’re not just spirits, but stories distilled into bottles. Stay with us as we unravel cocktail recipes that pay homage to these timeless classics.
Old Pulteney Salted Rob Roy Recipe
Ready to set sail on a gustatory journey? Introducing the Old Pulteney 12 Year Highland Single Malt, anchored in the traditions from 1826. Originating from the picturesque coastal town of Wick in the Scottish Highlands, it’s rightfully dubbed “The Maritime Malt”. Why, you ask? Each drop is infused with the spirit of the North Sea air, leaving a distinctive maritime character on your palate. Aged for a resplendent 12 years in second-fill ex-bourbon American oak casks, this single malt will elevate any drink. At 40% ABV and priced at $45, it promises waves of luxury. Recipe voyage coming soon!
- 50 ml (2 oz) Old Pulteney 12 Year Old
- 15 ml (0.5 oz) Sweet vermouth
- Bar spoon Maraschino liqueur
- Pinch of sea salt
- Garnish: Cocktail cherry threaded onto a pick, placed over rim of glass
Add all ingredients into a mixing glass. Stir over ice until chilled and strain into a Coupe glass. Garnish.
Speyburn Winter Old Fashioned Recipe
Dive into the magic of winter with the Speyburn Winter Old Fashioned cocktail. Founded back in 1897 by the renowned whisky merchant, John Hopkins, Speyburn 10 Year Speyside Single Malt is distilled from the exclusive waters of Granty Burn. Aged for a perfect decade in air-dried American oak casks, this unpeated marvel offers sumptuous notes of toasty oak and vanilla.
- 50 ml (2 oz) Speyburn 10 Year Old
- 10 ml (0.4 oz) Vanilla syrup
- 2 dashes of Angostura bitters
- Garnish: Orange peel
Stir ingredients with ice for 15-25 seconds then strain over block (or cubed) ice into a rocks glass. If using cubed ice, just add all ingredients to the glass and stir.