Whether you are running a bar or entertaining some friends at home, you want your guests to have the best time possible. Of course, enjoying a few drinks can be a big part of that, but it is important for you as host to be able to help your guests to avoid overdoing it.
Scotch whisky is one of the few drinks categories which is defined by law. This can be looked upon as protection or restriction, but whichever point of view you take, the result is legal definition of the different processes and ingredients which go into each of the four classes of Scotch whisky.
For a long time, Scotch has had a reputation of being a strong man’s drink; powerful, complex and difficult to mix.
Scotch-based cocktails coming out of America have tended to represent a slightly ‘kilt ‘n’ heather’ view of Scotland, with names like the Rob Roy and the Bobby Burns.
If you can get past the names, there are some great drinks here. A Rob Roy is a firmer, drier Manhattan, lacking the residual sweetness of bourbon and is as manly as Old Spice.
Blended Scotch is increasingly popular as a base for long drinks, and works extremely well in Bucks and Highballs as well as classics like the Horse’s Neck.
Scotch is also the base for the classic hot toddy, an excellent drink that, at its best, epitomises balance and brings out the qualities of the base spirit, and is much too good to be used only as a cold cure.