Tom Walker: “This is a riff on the Scofflaw – a cocktail originally made with American whisky. The serve reflects a time when blended Scotch started to become popular in the USA, mainly thanks to the work of Tommy Dewar, at the end of the 19th Century. This was the same time that a liquor tax under the guise of ‘Raines Law’ was also introduced.”
2 oz DEWAR’S White Label
3/4 oz lemon juice
3/4 oz Noilly Prat(R) dry vermouth
1/2 oz Grenadine
2 dashes of Angostura bitters
Method: Add all ingredients to a cocktail shaker and blend to emulsify the ingredients. Add ice, shake vigorously and strain into a chilled coupette. Garnish with a lemon twist and serve.
Tom Walker: “This takes inspiration from the ‘Malecon’, a drink by Erik Lorincz. The Rubicon is a Scotch sour made with completely untraditional ingredients, specifically the lime and port. The bitters give the drink length, and the egg white provides body and texture. The name is a reference to the cross over into using alternative ingredients, and thus creating an alternative whisky sour.”
2 oz DEWAR’S 12 Year Old
3/4 oz lime juice
3/4 oz Dow’s Fine Ruby Port
1/2 oz sugar syrup
3 dashes Angostura bitters
Method: Add all ingredients to a cocktail shaker and blend to emulsify the ingredients. Add ice, shake vigorously and strain into a chilled coupette. Serve naked.
Tom Walker: “The name of this drink chimes with the surging popularity of classic Scotch cocktails named after famous national luminaries, such as the Rob Roy and Bobby Burns. This time our luminary is Henry Raeburn – a Scottish portrait painter that Tommy Dewar favoured. The use of lime and Drambuie create a drink that is refreshing and rich in equal measure.”
1 1/2 oz DEWAR’S White Label
3/4 oz lime juice
3/4 oz Drambuie(R)
1/4 oz simple syrup
Method: Add the first four ingredients to a cocktail shaker. Shake hard but briefly, and strain into a Collins glass. Top up with soda, garnish with a sprig of mint and a lime wedge and serve.