Cocktails

Scotch Espresso Cocktail

Coffee's roast and bitterness pair naturally with malt, dried fruit and oak when sweetness is controlled.

Recipe by Bottle of Scotch

Ingredients

• 50 ml Scotch whisky
• 25 ml fresh lemon or the citrus named in the recipe
• 15–20 ml simple syrup or the specified sweetener
• Optional egg white or aquafaba where foam suits the drink

Method

1. Add the non-carbonated ingredients to a shaker.
2. If using egg white or aquafaba, shake once without ice.
3. Add ice and shake until thoroughly chilled.
4. Double-strain into a chilled glass or over fresh ice.

Choosing the Scotch

Sherried or chocolate-friendly Scotch is a sensible starting point. Choose a whisky whose smoke, fruit, oak and sweetness remain in proportion to the other ingredients. An expensive or rare bottle is rarely necessary when heat, sugar, dairy or strong mixers will obscure fine differences between bottlings.

What the Scotch changes

Coffee's roast and bitterness pair naturally with malt, dried fruit and oak when sweetness is controlled. Changing the whisky can change perceived smoke, fruit, spice and oak. Heat and reduction also change aroma and remaining alcohol, so it is inaccurate to assume that all alcohol disappears immediately during cooking.

Practical notes

Measure the whisky rather than pouring directly from the bottle. Move hot pans away from an open flame before adding spirits. For cold drinks and desserts, keep the Scotch quantity controlled so texture, dilution and balance remain predictable.

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