Fall is in the air and though many are turning to pumpkin spice lattes and warm ciders, us here at Tipsy Diaries are looking for a more “spirited” seasonal beverage beyond the Starbucks staples. To help get a roundup of fresh takes on fall flavors started, check out these signature fall cocktails with Black Bottle Blended Scotch Whisky. This longtime industry secret is creeping onto seasonal drink menus, and might just be one of the tastier, more interesting blended whiskies behind the bar today.
Thanks to a recent push for broader distribution and a closer emulation of its striking original packaging and formula, this deliciously smooth blend is poised to become a new go-to for fall cocktail drinkers.
Black Bottle Blended Scotch Whisky was first produced in 1879 in Aberdeen by the accomplished tea blender Gordon Graham, and named for the distinctive black glass bottle in which it was bottled. Now made from four quality Scottish single-malts, Black Bottle is characterized by aromas of toffee, butterscotch, tea, and coffee and a golden amber tone. At 40% abv, it is notably full-bodied and quite complex for a blend, boasting rich chocolate, licorice and spicy notes with a gentle lingering smokiness. It is available in New York, New Jersey, California, Illinois, Connecticut and Florida, and retails for between $20-25.
The below cocktails were created by brand ambassador, NYC bartender, & cocktail enthusiast, Hal Wolin.
Cheers!
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The Cider Express
· 2 oz Black Bottle Scotch
· 1/2 oz Angostura Amaro
· 1/2 oz Cinnamon Syrup
· 1/2 oz Lemon Juice
· Doc’s Hard Apple Cider
Combine ingredients in shaker tin. Add ice. Shake and strain into highball. Top with Doc’s Hard Apple Cider.
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Death Takes a Holiday
· 2 oz Black Bottle Scotch
· 1/2 oz Lustau Oloroso Don Nuno Sherry
· 1/2 oz Ancho Reyes Ancho Chile Liqueur
· ½ oz Lemon Juice
· ½ oz Chai Cinnamon Syrup
· Tablespoon Pumpkin Puree
Combine ingredients in shaker. Shake with ice. Double strain into a coupe or cocktail glass.
For Chai Cinnamon Syrup: Combine equal parts sugar and water with 4-5 cinnamon sticks and 3 good quality chai tea bags. Bring to a boil. Once finished, add the tea bags and let them sit for about 20 minutes before removing. Leave the cinnamon sticks in a bit longer but discard them before refrigerating. The syrup should last about two weeks.
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