I love Scotch, I love cocktails and I love portmanteaus. So when someone first mentioned to me that “Scotchtails” were going to be a popular feature for many cocktail programs this year, all I could respond was “hell yes”!
In 2017, I have been thinking a lot about simplifying recipes. What makes a modern classic a modern classic is the ability to replicate it behind any bar, anywhere, any time. And this brings me to the “Sand Castle.” The name is derived from the beautiful golden hue and also is a nod to one of my favourite classic scotchtails, the “Blood and Sand.”
The smokiness from the scotch and the orange juice combine to make a very complimentary base for the drink. The apple cider vinegar adds some acidity while the saffron tincture adds savoury undertones and an interesting viscosity. I could imagine this drink going very well with any red meat dishes.
Grab the recipe below!
30 mL Blended Scotch*
15 mL Peated Scotch**
15 mL Triple Sec
30 mL Fresh Squeezed Orange Juice
5 mL Apple Cider Vinegar
1 dash Saffron Tincture***
*I would recommend Cutty Sark Prohibition, Famous Grouse Smoky Black or Johnnie Walker Red
** I would recommend Ardbeg 10 Year or Laphroaig 10 Year
*** To make Saffron Tincture, add one large tablespoon to 100mL of high-proof vodka. Let sit for 1 week. Strain out Saffron and put into a dasher bottle.
In a shaker tin, add all ingredients and ice. Shake until the tin is frosted on the outside. Double strain into a coupe or “up” glass.
In terms of garnish, for this photoshoot I opted for dragon fruit, gooseberry/golden berry and edible flowers, however, feel free to garnish with a lemon zest to brighten up the drink a bit more.