New recipes

Auchentoshan American Oak: The Gateway Scotch

Auchentoshan American Oak: The Gateway Scotch

There’s a new Scotch that drinks like a bourbon and you’re going to want it to play mediator all the time

Now there’s a bottle to bridge the gap from bourbon to Scotch.

Some of us are open-armed in our whisk(e)y adoration.

If it’s great and it’s brown, we welcome it with hands outstretched, ready to give a big ole brown-liquor bear hug. Then there is the sizable contingent who, while happy to bow to the allure of bourbon, can’t leap over the peat-pond funk of certain well-made Scotches.

Now there’s a bottle to bridge the gap: Auchentoshan American Oak ($40)

Aged in casks that have only ever touched bourbon, the new release is an olive branch being waved in the spirit of brown-liquor unification. The American Wood has the citrusy center of a Scotch and the vanilla bean, lightly caramelized, coconut-cream, toasty character of an American bourbon. A hybrid, if you will.

Other good options to consider: Aberlour 12, rife with richness and full of ripe apple, caramel, and toffee notes, and Glenmorangie, the Original. Like Auchentoshan’s, it’s aged in former bourbon casks and gives you your fix of vanilla and stone fruit from start to finish.

See? We can all get along.

This story was originally published at For more stories like this join and drink better. Plus, for a limited time get How to Cocktail in 2014, a cocktail recipe book—free!

Learn about the World of Wine.

It’s made with Auchentoshan American Oak single malt Scotch. This is a lowlands single malt that is perfect for mixing in cocktails. In this case we are adding a little allspice syrup and some black walnut bitters for a refreshing cocktail with a little warm spice.

  • 2 oz Auchentoshan American Oak Scotch
  • 1 oz Lemon Juice
  • 1/4 oz Autumn Spice Simple Syrup (recipe below)
  • 1 Dash Fee Bros Black Walnut Bitters
  • 1 Bottle Phillips Sparkmouth Ginger Ale
  • Candied Ginger and Walnuts for Garnish

Review: Auchentoshan American Oak

The newest addition to Auchentoshan’s Lowland whisky collection is this expression, matured exclusively in ex-Bourbon American Oak, without finishing. Famed for its triple distillation process, Auchentoshan bottles this expression without an age statement.

The nose is indistinct and a bit on the grainy side, touched with light sawdust/wood notes. On the palate, I’m immediately reminded of Bourbon, with vanilla and chewy wood up front. This settles down quickly as the malt notes rapidly emerge: breakfast cereal, sesame seed, seaweed and salt, a touch of chicory, and — curiously — a bit of orange peel, which is weird considering this is not a sherried whisky.

Overall it drinks like the clearly young whisky that it is. But I can’t fault Auchentoshan for the move, and considering the budget pricing the distillery has set for it, it’s hard to fault its marketing either.

Auchentoshan American Oak

Triple distilled and matured solely in American bourbon casks. The result: a Lowland Single Malt Whisky with the sweet aromas of vanilla and coconut – along with the signature smooth, delicate, Auchentoshan taste.

ABV: 40%

Boozedancing Rule No. 67.3: Whisky tasting is infinitely more enjoyable when sporting oddly styled facial hair and superhero t-shirts.

  • Appearance: Golden yellow with a slight pale orange hue.
  • Aroma
    • Limpd: Some oak harshness initially. After that, a little menthol and vanilla come through.
    • G-LO: Light and fruity with hints of vanilla, raisins, cinnamon, roasted hazelnuts, and maybe even a touch of marzipan.
    • Limpd: Sweet upfront with a little spice in the middle and a long, mildly spicy burn in the finish.
    • G-LO: Much sweeter than I was expecting. Very light mouthfeel that I found to be a bit on the watery side. Vanilla with a hint of cinnamon in the beginning. Intensifies at mid-palate, but still pretty mellow. A touch of marzipan shows up at the end. The finish isn’t very long and has a touch of lingering cinnamon in the aftertaste.

    Auchentoshan American Oak Scotch Whisky Review

    Auchentoshan American Oak is a new addition to the Auchentoshan Scotch Whisky portfolio. This expression is a triple distilled single malt that’s been aged in first fill American oak barrels that previously held bourbon. With each filling, less and less wood character is transferred to the whisky, so in this case, Auchentoshan American Oak is impacted plenty by those bourbon barrels. As such, you can consider this to be a gateway whisky, one that bridges the gap between bourbon and scotch, which for many palates is harder to handle.

    The easy-going American Oak now sits at the entry level position in Auchentoshan’s whisky range, having replaced Auchentoshan Classic. It pours light gold in the glass, and on the nose it features bourbon-y vanilla and light caramel, plus apples, pears and some mild, toasted coconut. Take a drink, and you’ve got yourself a whisky that’s light and smooth with flavors ranging from citrus, coconut and ginger to creamy vanilla. The whisky finishes long and dry with lots of spice.

    This is a tasty, easy-drinking whisky. One that’s still a far cry from bourbon, but perhaps equidistant from peaty scotches. We love the peaty stuff, so we’re not the best example of this whisky’s target market. But if you typically shy away from scotch in favor of bourbon, Auchentoshan American Oak should be a nice introduction to the category. And at modest price point for a well made single malt, it won’t hurt your wallet to give it a whirl.

    Cocktail Recipes

    Auchentoshan Jul(e)p

    2 oz. Tea-infused Auchentoshan American Oak whisky
    ½ oz. Cocktail & Sons Oleo Saccharum syrup
    Q Club soda

    Dry shake the Auchentoshan and Oleo syrup. Pour over crushed or cube ice and top with Q Club soda. Garnish with lemon thyme.

    *Infuse Auchentoshan American Oak with David’s Tea — The Buzz Tea for approximately 12 hours. Strain and use. One ounce of the The Buzz Tea used per 750-ml. bottle of Auchentoshan.

    Recipe created by Robin Nance, Auchentoshan National Brand Ambassador

    Ya Falta Menos

    7 oz. Auchentoshan American Oak whisky
    4 oz. Lustau Amontillado sherry
    1 oz. Yellow chartreuse
    ¾ Creme de Peche liqueur
    8 oz. Apple cider
    1½ oz. Maple syrup
    3 oz. Fresh lemon juice
    5 dash Dale DeGroff’s pimento aromatic bitters

    Auchentoshan American Oak – New Look, Same Smooth Triple Distilled Scotch

    The urban malt born in the city of Glasgow, Auchentoshan, pronounced ‘OK-Ken-TO-Shan’, can be spotted on South African shelves debuting a new look with no compromise on the much-loved smooth triple distilled taste.

    The striking new packaging has been introduced to appeal even more to its trendsetting drinkers and to inspire the sharing and mixing that Auchentoshan is already known for. The city skyline backdrop sets the bottle apart from the category with its bold design, focusing on the urban heritage of the whisky and highlighting its succinct and clear tasting notes. Each design cue has been meticulously considered to reinforce Auchentoshan’s unique proposition, with the packaging capturing how proud Auchentoshan is to be born and raised in the city.

    Triple distilled and matured solely in American bourbon casks, the smooth and delicate American Oak offers South Africans a refreshing drinking experience to the traditional single malt. With sweet notes of vanilla and caramelized sugar, and a tiny bit of spiciness, Auchentoshan is a perfect easy-drinking Scotch for new and seasoned whisky fans alike.

    Auchentoshan pays homage to the distillery’s Glaswegian city roots and is both inspired and shaped by its urban origin, with the whisky distilled into the hearts and minds of city dwellers across the world.

    Auchentoshan American Oak is available in major retailers nationwide at a recommended retail price of R349. A limited edition Festive Pack will be available online and in-store at the same great price this holiday season consisting of 750ml bottle of American Oak and the signature orange mug especially for trying out the popular ‘Auch and Ale’ serve.

    Enjoy Auchentoshan on the rocks or put your mixology skills to the test with the delicious “A Better Thyme” cocktail:


    • 25ml Auchentoshan American Oak
    • 30ml Fresh Grapefruit Juice
    • 60ml Lager Beer
    • 15ml Sugar Syrup

    Build in a rocks glass, fill with ice and stir. Garnish with Grapefruit twist and thyme sprig.

    Auchentoshan American Oak

    You now have FREE access to nearly 300,000 wine, beer and spirit reviews. Cheers!

    Smooth and light, this single-malt Scotch segues effortlessly from vanilla, butterscotch and coconut sweetness to soft smokiness and back again, finishing on a zesty hint of citrus flavor. Kara Newman

    How We Blind Taste

    All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context&mdashvintage, variety or appellation&mdashbut never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.

    Ratings reflect what our editors felt about a particular product. Beyond the rating, we encourage you to read the accompanying tasting note to learn about a product’s special characteristics.

    Auchentoshan New Malt Order Cocktail Event (Cocktail Recipes included!)

    As the Scotch boom grows, so does the idea that cocktails can be made with Scotch. No longer are people sneering at the idea of mixing your single malt, and as someone who has had some, let’s say extra bottles, it can actually be quite fun.

    Auchentoshan has a yearly event named the New Malt Order. It takes place in Germany, Sweden, the US, Canada, and UK.

    Representatives from Auchentoshan travel their respective country looking for the best and brightest bartenders. The winner of the competition goes on to fly to Glasgow with the Brand Ambassador (Marcio Ramos in Canada’s case) to try multiple casks alongside winners from other countries, and eventually their malt will be released under the name “Bartender’s Malt”. The winners are given unprecedented control of running like mad people around the warehouse to choose their casks.

    This year Toronto Whisky Society members have the privilege to join the Canadian event at Barchef in Toronto and watch the amazing mixology skills on display.

    Each year has a theme, along with a specific Auchentoshan that must be used in each cocktail. This year the theme was fermentation . The Auchentoshan that needed to be used? Auchentoshan American Oak .

    Each bartender had 6 minutes to make 4 drinks of their cocktail, walking the audience through their thought process, their ingredients, their theme, all while entertaining us and we were quite demanding for entertainment. We also received the chance to try each cocktail as it came out, giving the judges time to do their ratings.

    Each bartender is given verbal warnings at the halfway point, the 30 second point, and the ten second point, followed by an ominous countdown.

    All of the recipes below were made by some of the best bartenders from across Canada. As such, you may have some trouble recreating them exactly. In some cases you may have trouble recreating them at all. Not to fear: Our resident cocktail aficionado Devoz has some notes to help us all out.

    (Please note that sometimes cocktails are so unique that even our amazing expert had some trouble, so some of these are impossible to replicate at a beginner level)

    Daniel Boulianne from Montreal.

    Theme: Vikings / Traveling

    Name of Cocktail: The Traveling Blues

    • 1/2 oz Blueberry maple mead
    • ¼ oz Blueberry shrub
    • ¼ oz Lillet
    • 1 ½ oz Auchentoshan American Oak (Normally he uses Auchentoshan 12, and we recommend you do too if you can)
    • 4 drops vanilla bitters

    Garnish: A tiny suitcase and a harmonica

    • Pour all ingredients into a mixing glass
    • Stir well with ice.
    • Serve with ice in rocks glasses, preferably in a suitcase while playing the harmonica.

    Devoz’s adjustments for beginners:

    • 1/2 oz Mead
    • ¼ oz Lillet
    • 1 ½ oz Auchentoshan 12
    • 2 drops Angostura bitters
    • 4 Blueberries
    • Put all ingredients in a shaker
    • Muddle the blueberries, and then shake with ice
    • Strain into an old fashioned glass with ice

    Stephen Browder From Halifax

    Theme: Kombucha inspired / The kind people of Halifax

    Name of Cocktail: The Kindness of Strangers

    Garnish: Fresh Nova Scotia Cherries

    Glass: Champagne coupe

    • 3/4 oz Rhubarb, cherry, cinnamon, clove syrup
    • 3/4 oz Rhubarb cream kombucha
    • 1/2 oz lemon juice
    • 5 drops vanilla extract
    • 1 ½ oz Auchentoshan American Oak
    • Mix all ingredients into a shaker.
    • Shake well with lots of ice.
    • Double strain into chilled Champagne coupe.
    • Garnish with Fresh Nova Scotia Cherries.

    Devoz’s adjustments for beginners:

    • 1/2 oz Angostura bitters
    • 1 oz Soda water
    • 1 oz lemon juice
    • 5 drops vanilla extract
    • 1 ½ oz Auchentoshan American Oak
    • Mix all ingredients into a shaker
    • Shake well with lots of ice
    • Double strain into chilled Champagne coupe
    • Garnish with fresh Cherries

    Jason Kapzak from Grandview, Quebec

    Theme: His time as a chef from rural Quebec / Floral cocktail

    Name of the cocktail: Nuage Blanc (White Cloud)

    Garnish: Lemon zest and fresh thyme

    Glass: Small martini glass

    • 1/2 oz fermented white currant with a sugar base
    • 1/2 oz sugar syrup
    • ¼ oz lemon juice
    • 1 white radish
    • 1 barspoon green tea coffee
    • 2 drops Peychaud barrel aged bitters
    • ½ oz Auchentoshan American oak
    • A slice of lemon zest
    • Mix together fermented white currant, sugar syrup, and lemon juice in a tumbler. Set that off to the side and let sit after stirring.
    • Dice white radishes. Add to a mixing glass. Add green tea and bitters to it. Muddle in glass.
    • Add ½ oz Auchentoshan American oak, and stir. Then add marinated currant/syrup mixture and ice, stirring calmy.
    • Double strain into small martini glass, Squeeze a lemon zest over the drink. Garnish with lemon zest and fresh thyme

    Devoz’s adjustments for beginners:

    Theme: British Columbia Terroir

    Name of Cocktail: Jubilee (named after the borough the bartender was born in)

    Garnish: Grated orange zest and grated coffee bean


    • 1 oz fresh fruit juice syrup
    • ½ oz coffee kombucha
    • ¼ oz apricot and peach shrub
    • ½ oz No. 82 Amaretto
    • 2 oz Auchentoshan American Oak
    • 1 egg white
    • Mix all ingredients save for the egg white into a cocktail shaker, along with ice. Shake well.
    • Double strain back into cocktail shaker. Dump out any ice leftover
    • Add 1 egg white, then dry shake (without adding ice) a lot.
    • Then single strain into a coffee cup
    • Garnish with grated orange zest and grated coffee bean

    Devoz’s adjustments for beginners:

    • 1 oz lemon juice
    • 1/4 oz Coffee liqueur
    • ¼ oz Apricot liqueur
    • ½ oz Amaretto
    • 2 oz Auchentoshan American Oak
    • 1 egg white
    • Shake all of the ingredients in an ice filled shaker
    • Pour into small coffee cup to serve

    Theme: Scottish Hamilton Heritage

    Name of the Cocktail: The Scottish Rite

    Garnish: Mole & Spiced pear meringue

    Glass: Champagne coupe glass

    • 2 oz Auchentoshan American Oak
    • 1 oz Pear Ferment
    • ½ oz Black walnut orgeat
    • 2 drops Tobacco bitters
    • ¼ oz Orange Liqueur
    • Shake well, ensuring the lid is on tight (a message from the creator, as her shakers exploded during a competition one time)
    • Double strain into a cooled Champagne coupe glass
    • Garnish with molé & spiced pear meringue, burning it with a creme brulée torch on the top to make the meringue.

    Devoz’s adjustments for beginners:

    • 2 oz Auchentoshan American Oak
    • 1 oz Pear juice
    • ½ oz Orgeat
    • 2 drops Angostura bitters
    • ¼ oz Grand Marnier

    Theme: An afternoon berry picking with J.P.’s late Grandmother

    Name of the Cocktail: Grandma Applause

    Garnish: Serve with raspberry cookies in a full picnic basket, preferably with a nice picture of your grandmother and a label of Auchentoshan beside it


    • 1/2 handfull (6) raspberries
    • ½ oz Tabarnak maple syrup
    • ½ oz blueberry liqueur
    • ½ oz Chai tea infused cream
    • 1 oz Auchentoshan American Oak (the bartender uses 1.5 oz at home, so if you’re being responsible and not driving anywhere, feel free to use that version)
    • 4 drops raspberry bitters (estimated, he likes to fill up to the first line on the dropper)
    • 1 oz lemon juice
    • Raspberry ginger beer that has been fermented with a bit of yeast
    • Muddle raspberries and maple syrup in cocktail shaker
    • Add the rest of the ingredients save for the beer.
    • Add ice, and do a “big hard shake”
    • Fill highball glass with ice.
    • Double strain into glasses, fill with Raspberry ginger beer.
    • Serve with raspberry cookies in a full picnic basket, preferably with a nice picture of your grandmother and a label of Auchentoshan beside it.

    Devoz’s adjustments for beginners:

    Look up a Kentucky Mule, a simple way to enjoy delicious ginger beer and whiskey.

    Theme: The Rule of Three / Okanagan

    Garnish: Cherry and a barspoon

    • ½ oz Auchentoshan American Oak
    • ½ oz Auchentoshan 12
    • ⅜ oz lime juice
    • ½ oz mead starter
    • 1 bar spoon local BC organic honey
    • 4 macerated muddled Okanagan cherries
    • 3 oz black tea cherry kefir
    • Cherry kernal that has been chopped up into sugar to make dust
    • Additional cherry kernals.
    • Add ice to shaker.
    • Mix everything save the cherry kefir, cherry dust and cherry kernals in a shaker.
    • Shake well.
    • Rim chilled highball with sugar/cherry kernal dust (please be very careful making this, as the kernal contains cyanide , and too much will kill you, so please, please use more sugar than kernal. 1 kernal is enough to make 4 rims. Don’t drink a lot of these.)
    • Set the additional cherry kernals and invert the glass over it to gather a smoke smell in it.
    • Fill glass with ice.
    • Add 3 oz black tea cherry kefir to the shaker
    • Double strain into prepared highball glass
    • Garnish with cherry and barspoon

    Devoz’s adjustments for beginners:

    Ray from ‘Toronto” (originally from Ireland, lived in Toronto 10 years now)

    Theme: Toronto/New beginnings/Brunch

    Name of Cocktail: “This other life” (Based on the Counting Crows album)

    Garnish: Frozen watermelon, edible flowers, a full Canadian breakfast (eggs, bacon, hashbrowns), and mint


    • 1 ½ oz Auchentoshan American Oak
    • 1 oz fruit blend (pineapple, orange, mango)
    • Dash Apricot/peach ferment syrup
    • Dash fermented orange pekoe tea, passion fruit, rosehip, orange peel, and lemon peel syrup
    • Prosecco sparkling wine
    • Add everything save the Prosecco to a rocks glass
    • Stir in the glass
    • Add frozen watermelon slice and a little ice
    • Top with Prosecco sparkling wine
    • Garnish with mint and edible flowers
    • Serve besides a plate with Canadian breakfast

    Devoz’s adjustments for beginners:

    • 1 ½ oz Auchentoshan American Oak
    • 1 oz Pineapple juice
    • Dash of orange blossom water
    • Prosecco sparkling wine
    • Add everything save the Prosecco to a rocks glass
    • Stir in the glass
    • Add large ice cube
    • Top with Prosecco sparkling wine

    Theme: Grandma who is battling cancer

    Name of Cocktail: Patience

    Garnish: Blackberries and lemon rind

    Glass: Highball footed glass

    • 1 1/2 oz Double fermented peaches and cream corn kombucha
    • ¾ oz full lemon juice (including peels shaken with the juice)
    • 2 oz Auchentoshan American Oak
    • Toasted coconut/tobacco bavarian cream
    • Add first three ingredients to a shaker, along with ice. “Throw” the cocktail back and forther with the strainer.
    • Pour into chilled Highball footed glass that have ice in them
    • Top with toasted coconut/tobacco bavarian cream
    • Garnish with blackberry and freshly squeeze lemon rind

    Devoz’s adjustments for beginners:

    • 2oz Auchentoshan
    • 1oz freshly squeezed lemon juice
    • 0.5oz 2:1 simple syrup
    • 0.5oz egg white
    • Shake all ingredients with ice
    • Strain back into the shaker and dry shake (shake without ice)
    • Strain into ice filled glass

    Tenth Competitor (Overall Winner)

    Andre from Sherbrooke, Quebec

    Theme: Sherbrooke local fare / The poem “Invictus” by William Ernest Henly

    Name of the Cocktail: “Captain of my Soul”

    Garnish: Ex-whisky barrel maple syrup that has been chemically changed to make bubbles, a slice of cheese, chocolate truffle, and a walnut

    Glass: Small hurricane glass

    • 2 bar spoons wild ginger syrup
    • 0.75 oz unripe plum juice
    • 2 oz Fermented apples, juiced
    • 1 oz Auchentoshan American Oak
    • 1 barspoon lavender miso bitters
    • Add the first four ingredients to a mixing glass with ice in it. Stir it.
    • Strain into chilled small hurricane glass
    • Add lavender miso bitter.
    • Garnish with whisky maple syrup that has been chemically changed to make bubbles
    • Serve with pineapple, chocolate truffle, and pickled beet on the side.

    Devoz’s adjustments for beginners:

    There’s great things being done with craft beers now, maybe try one of those.

    Eleventh Competitor (Third place)

    Theme: Everything you could borrow from a Neighbour in Calgary when you’re baking

    Name of Cocktail: Good Neighbour

    Garnish: Candied rhubarb ribbon, cooling rack for baking

    Glass: Footed coupe glass

    • 1 oz Macerated Saskatoon berries that were given two weeks to ferment into wine
    • 2 oz Auchentoshan American Oak
    • ⅓ oz Liqueur 33
    • ¼ oz canola oil
    • ½ oz lemon juice
    • 7 drops Western Hashcat bitters
    • 1 egg white
    • Add all ingredients to cocktail shaker and some ice
    • Shake well
    • Strain back into shaker
    • Shake again
    • Strain into chilled footed coupe glass
    • Garnish with candied rhubarb ribbon
    • Serve on cooling rack for baking

    Devoz’s adjustments for beginners:

    There’s some nice fruit beers out there that craft breweries are working on check them out.

    Twelfth contestant (Second place)

    Theme: Steel-Town Renaissance

    Garnish: Freshly ground mustard seeds

    Glass: Wine glass (that has been smoked with maple wood)

    • 2 oz Auchentoshan American Oak
    • 1 oz Heavily oversteeped Chamomile (1 cup sugar, 1 cup water, 2 cups of Chamomile flowers steeped overnight)
    • 0.5 oz ascorbic acid solution
    • 3 drops Spanish bitters
    • 1 egg white
    • 1.5 oz pineapple and mustard seed fermented syrup
    • Add all ingredients except the fermented syrup to shaker with ice. Shake really well
    • Double strain back into shaker
    • Add 1.5 oz pineapple and mustard seed fermented syrup
    • Shake again
    • Smoke wine glass with maple wood
    • Pour directly into glass while facing Hamilton, garnish with freshly ground mustard seed

    Devoz’s adjustments for beginners:

    This is another drink which is not practical to replicate at home, so enjoy a nice glass of a floral white wine.

    Congratulations to all the contestants and all the winners! You all did an amazing job!

    Scotch cocktails with beer? Yes please!

    Scotch cocktails are nothing new, but ones with beer as an ingredient? Blasphemy! That is until now, apparently.

    Auchentoshan is an outlier in the scotch world. And it’s not just because their marketing squad came up with the hashtag, #distilleddifferent either. It actually is different. They are one of the only distilleries to triple distill all of their spirits.

    The number of distillations plays a big role in the final product. That’s not the case for vodka being continuously run through megasized column stills, but the difference is clear in whiskies distilled two or three times. Put a typical Irish whiskey next to a typical scotch whisky, and you’ll find the former tends to be noticeably lighter. That’s the third distillation in action, and it’s where Auchentoshan holds true to their hashtag.

    The upside to a lighter whisky is that it’s more approachable to non scotch drinkers. They’re trying to reel in the folks who sipped a Laphroaig once and ran away forever. Auchentoshan doubled down with American Oak, which aged entirely in first fill bourbon barrels. This creates the signature vanilla injection to which most Usonian whiskey drinkers are accustomed.

    Scotch cocktails turn to beer for an added boost

    People often think that a lighter whisky doesn’t lend itself to scotch cocktails because the spirit gets lost in the crowd. Auchentoshan spit in the face of that notation by mixing with an even bigger flavor… beer. When I attended an event they put on a couple weeks ago, I genuinely expected the drinks to be just ok. Nothing special. Just free and intoxicating. It turns out I was wrong.

    Auchentoshan brand ambassador Robin Nance called up Master Cicerone Pat Fahey awhile back and said, “Help! We want to do something awesome!” At least that’s how I assume it went. They had the bright idea to launch an “Auchentoshan and Ale” campaign and take their beer and scotch cocktails around the country to different ale fests.

    While people at said fests might not have a very discerning palate by the time cocktail hour rolls around, it’s still a gamble. I can’t say for sure whether the beer and scotch cocktails are going over well this summer because I’m not equipped for exit polling in other cities (or my own). But I can say that the two I had were a damn good idea.

    The new scotch cocktails play better than Matt Damon’s nose in Oceans: Al Pacino Edition. Full credit to Fahey and Nance for finding a way to make the beer compliment the whisky and the whisky compliment the beer. These aren’t wimpy beers either. We’re talking IPA’s, Porters, etc. The results are as interesting as they are delicious, and at only $40 a bottle for scotch, you can afford quite a bit of trial and error.

    I’ll throw the two recipes down below should you be so inclined to try them. The first is ideal for lovers of the Negroni or a Hanky Panky and the second is a great patio pounder.


    • 1.5 oz Auchentoshan American Oak
    • .5 oz Aperol
    • .25 oz fresh grapefruit juice
    • 2.5 oz IPA
    • 6 dashes Lemon Bitters

    Stir all ingredients and strain into a coupe. Garnish with lemon wheel.


    • 1.5 oz Auchentoshan American Oak
    • .5 oz parts Honey Syrup (1:1)
    • 1 oz fresh lemon juice
    • 3 oz Belgian wheat beer

    Build in a rocks glass filled with ice. Stir. Garnish with lemon peel.