Yes, it’s fall, and you may be upset. But to you I say: embrace the transformation into a more rugged, scruffier, and insulated version of yourself. We at BSS are especially excited for this time of year because along with being scruffier and heftier, the season presents fresh new possibilities for cocktailing.
But what’s so special about the fall you ask? Well there’s many reasons of course, but for avid home mixologists like us, the season brings back a focus on booze-forward cocktails, warm/aromatic notes and spices, and, best of all, an emphasis on everything whiskey.
As I’m sure you’ve gathered by now, I take every opportunity I get to write and/or talk about whiskeys and whiskey-based cocktails (i.e. Boutonnière, Southern Gent, Smoke on the Water). With fall being upon us, I felt the need for yet another saucy whiskey cocktail to help you kickstart your seasonal booze voyage. So put aside that pumpkin spice latte, clear your designated bar area, and enjoy the read.
For this recipe, I used two widely available Scotch Whiskies that present typical tasting notes of their distilling regions in Scotland. For the base, I used Monkey Shoulder which is a blended Scotch from the Speyside region and has balanced notes of honey and spicy oak. For the secondary bottle, I used Laphroaig Quarter Cask from Islay, which is a full-bodied smoky gem. Both are excellent whiskies and can be enjoyed neat on their own, however when combined in a cocktail, they offer a booze-forward profile that highlight the complex expressions of both regions.
- 2 oz Monkey Shoulder Blended Scotch Whisky
- ¼ oz Laphroaig Quarter Cask Single Malt Whisky
- ½ oz Campari
- ½ oz grapefruit juice
- ½ oz simple syrup
- Garnish: grapefruit peel and charred rosemary sprig
Add all the ingredients in an ice-filled shaker and shake. Double-strain into a rocks glass. Garnish with grapefruit peel and a charred sprig of rosemary.
The mixing of whiskies together with the bitter sweetness of the Campari and grapefruit deliver a boozy experience that is slightly mellowed by the satisfying notes of bitter and smoke. And because it’s fall and harsher notes are encouraged (and because burning herbs is strangely satisfying), go ahead and char your rosemary sprig and treat your nose to the smoky medley of peat and pine.
To reiterate: yes, it’s fall, and that’s okay. But if you’re still upset, do as I do and refer to the period between September and November as “Whiskey Season”. You’ll feel better.