Recipes

MUSHROOM MAGIC

2 oz Mushroom Infused Scotchdale®
½ oz Cynar
½ oz CapRock bitter

Mushroom-Infused Scotchdale
2 oz fresh shiitake mushrooms
1 bottle (750 ml) Scotchdale Whisky

Pour the mushroom-infused bourbon, Cynar, and bitter into a mixing glass with ice. Stir, then strain into a glass.

To Make the Infused Scotchdale
Place the mushrooms in a quart-size jar and pour in the whisky. Cover and set aside in a cool, dark place to infuse for 5 days. The flavor should be good and strong by then. Strain the whisky back into the bottle. It will keep in the refrigerator for up to 3 months.

LIBER–TEA

1 oz Scotchdale®
1/2 oz Peach Schnapps
2 oz sweet tea
Splash of fresh lemon juice
Cherry sword garnish

EMISSARY

1.5 oz Scotchdale®
1.5 oz Alize Gold Passion Fruit
½ oz. Amaro Averna
½ oz Rosemary-infused brown sugar syrup
3 dashes Angostura Orange bitters

Rosemary-infused brown sugar syrup: Stir equal parts water and brown sugar over low heat until sugar is dissolved. Add a few sprigs of fresh rosemary to infuse as the syrup cools.

HIGH JINKS

1.5 oz Scotchdale®
1.5 oz Pineapple Juice
1 oz Lemon Juice
1 oz Simple Syrup

Mix all ingredients in cocktail shaker and pour over ice in wine or highball glass.

RHINESTONE COWBOY

1 oz Scotchdale®
1.5 oz Scotchdale
1 oz Drambuie
1/2 oz Cherry Liqueur
1/4 Cointreau
1/3 oz Grenadine
4 oz Pineapple Juice
1/2 oz Lime Juice
1 dash Angostura bitters

SLUSH MIX
2 cups of chilled water
½ cup of sugar
4 cups ice

Blend on high speed for 2 minutes until you get a smooth texture

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well and pour into a sling glass. Add slush mix until glass is full.

WeKoPa BOMB

1.5 oz Scotchdale®
1/2 oz Peach Schnapps
1 oz Cranberry Juice
4 oz Red Bull

Energy Drink Cocktail

SCOTCHDALE HOMEMADE LEMONADE

1.5 oz Scotchdale®
6 oz Homemade Lemonade
Add ice as needed Lemon and Mint leaf garnish

LEMONADE RECIPE
1 ¾ cups white sugar
1 cup water
9 medium lemons, more as needed
7 cups ice-cold water

Boil and stir sugar and 1 cup of water in pot. Squeeze lemons juice into pot and add 7 cups cold water. Add ice and Scotchdale.

KINKY DRINKY

1 oz Scotchdale®
2.5 oz Bubbly Rosé
½ oz Strawberry Syrup
½ Ruby Red Grapefruit Juice
3 Dashes Angostura Bitters
Strawberry Sword Garnish

STRAWBERRY SYRUP RECIPE
1 1/2 cups water
1 1/2 cups sugar
1/2 pounds fresh strawberries, hulled and quartered

Add sugar and water to a saucepan and bring to a boil while stirring.until sugar is dissolved. Add the strawberries and remove from the heat.Let the mixture sit for 30 minutes. Strain the syrup and let syrup cool to room temperature, then transfer to container to store in the fridge.

THIRST TRAP

1.5 oz Scotchdale®
2.5 oz Lemonade
1.5 oz Pineapple Juice
Splash Seltzer Water

SCOTCHDALE MANHATTAN

2 oz Scotchdale®
3/4 oz Sweet Vermouth
2-3 dashes Bitters Cherry

Add Scotchdale, sweet vermouth and bitters to a cocktail shaker with 1/4 cup ice. Strain into a pre-chilled cocktail glass. Garnish with cherry.

SCOTTSDALE BOMB

1 oz Scotchdale®
1/2 oz Peach Schnapps
1/2 oz Malibu Rum
1 oz Cranberry Juice
4 oz Red Bull

Pour Scotchdale, Peach Schnapps and Malibu rum in shot glass. Fill glass about 1/2 way up with Red Bull and cranberry juice.. Drop shot glass into glass and drink.

TART N’ SAND

2 oz Scotchdale®
4 Luxardo marasca cherries
3/4 oz Solerno blood orange liqueur
3/4 oz Lillet rouge aperitif
1/2 oz fresh grapefruit juice
1/4 oz lemon juice, freshly squeezed
2 dashes orange bitters Lemon wheel garnish

In a shaker, muddle the cherries. Add the Scotchdale, blood orange liqueur, Lillet rouge, pink grapefruit juice, lemon juice and orange bitters into the shaker with ice, and shake until well-chilled. Strain into a cocktail glass or a coupe. Garnish with an lemon wheel.

SIDECAR

2 oz Scotchdale®
1 oz. Triple Sec
1 oz. Lemon Juice
Orange Twist

Combine Scotchdale, Triple Sec and lemon juice in a cocktail shaker. Shake together with 1/2 cup ice. Strain into a glass. Add garnish.

PENICILLIN

2 oz Scotchdale®
3/4 oz lemon juice, freshly squeezed
3/4 oz honey-ginger syrup
1/4 oz Islay single malt scotch
Candied ginger garnish

HONEY-GINGER SYRUP
1/2 cup honey
1/2 cup water
3-inch piece of ginger root, peeled and sliced

Add the honey, water, and ginger root to a pot and bring to a boil. Reduce heat and simmer for 5 minutes, allow syrup to cool. Strain and store in fridge. Add Scotchdale, lemon juice and syrup into a shaker with ice, shake until well-chilled. Strain into rocks glass over fresh ice. Top with Islay single malt scotch. Garnish with candied ginger on sword.

PAPER PLANE

3/4 oz Scotchdale®
3/4 oz Aperol
3/4 oz Amaro Nonino Quintessentia
3/4 oz lemon juice, freshly squeezed

Add the Scotchdale, Aperol, Amaro Nonino and lemon juice into a shaker with ice and shake until well-chilled. Strain into a coupe glass.

MORNING GLORY

2 Oz Scotchdale®
2 Oz Tomato Juice
2 Oz V8 Spicy Cocktail Juice
1/2 tsp Lime Juice
1/2 tsp Lemon Juice
3 dashes Worcestershire sauce
3-4 dashes Cholula hot sauce
2 tsp horseradish
1 pinch ground black pepper
1 pinch paprika
1 pinch cayenne pepper
1 pinch celery salt
Garnish with lime wedge, celery stalk

Mix and stir ingredients together in a large shaker. Serve in ice-filled tumbler. Add garnish.

TABASCO FIASCO

1 cup Scotchdale®

2 cups TABASCO® Bloody Mary Mix

1 tbsp TABASCO® Sauce

2 tbsp pickle juice

2 tbsp lime juice

CHILI POWDER RIM INGREDIENTS:

1/2 tbsp chili powder

1 tbsp salt

1/2 tbsp paprika

Mix TABASCO® Bloody Mary Mix, Scotchdale, pickle juice, lime juice, and TABASCO® Sauce.

CHILI POWDER RIM DIRECTIONS:

Place chili powder, salt, and paprika onto a small plate and mix to combine.

ASSEMBLY:

Run a lime wedge around the rim of the glass then dip the moistened rim into the chili powder mixture and rotate the glass until evenly coated. Fill glass with ice and pour in the spicy bloody mary mixture. Garnish with tomatoes celery.

BLOODY SCOTSMAN

1.5 oz Scotchdale®

Half a lemon lemon’s juice

5-6 dashes of Worcester sauce

2-3 dashes of Tabasco

5 oz tomato juice

Season with salt and pepper

Add a couple of ice cubes in a tall glass, add Scotchdale and mix in the remaining ingredients, and top up with tomato juice. Add celery and lemon wheel.

ORGAN GRINDER’S MONKEY

2 oz Scotchdale®

4 parts tomato juice

1/3 oz lemon juice

Squeeze of lime juice

4 dashes Worcester sauce

1 tbsp pickle juice

1/2 tbsp horseradish

1 pinch paprika

1 pinch cayenne pepper

1 pinch celery salt

1 pinch black pepper

Rim a glass with lime juice and Tajin clasico seasoning. Add in ince cubs, all ingredients and stir. Top with Scotchdale and garnish with green olive, pickle, lime wedge, cayenne pepper, and tomato on long sword. Add celery salt garnish.

CLAMATO MODERATO

1.5 oz Scotchdale®

4 oz Clamato juice

2 dashes Tabasco

4 dashes Worcestershire sauce

2 pinches celery salt

1 celery stalk

1 cucumber wedge

TIPSY TANGERINE

1 1/2 oz Scotchdale®

3 oz tangerine juice

½ part rosemary simple syrup

Dissolve 1/3 Cup sugar into ½ Cup water with 3 rosemary sprigs over medium heat until dissolved (3-4 minutes). Let cool. Remove rosemary sprigs. Chill. Combine tangerine juice, rosemary simple syrup, and Scotchdale. Serve over ice. Garnish with rosemary sprig.

BIRTHDAY SUIT

3/4 oz Scotchdale®
3/4 oz Rum
1/2 oz Pineapple Juice
1/2 oz Cranberry Juice
1/2 oz Honey Water*

Shake all ingredients with ice and strain into a chilled martini glass.

*To make honey water mix equal parts honey and water.

COUNT SCOTCHDULA

1 ½ oz Scotchdale®
¾ oz lemon juice
¾ oz simple syrup
3 oz cranberry juice
Strawberry slices
Rim with sugar

Combine lemon juice, syrup, and Scotchdale in a rocks glass. Stir well. Add ice; top with cranberry juice. Add garnish.

THE DEAN

2 oz Scotchdale®
1/2 oz Cointreau
1/2 oz Spiced Syrup*
Lemon slice garnish
Mint leaves garnish

Combine ingredients, stir, and strain over ice into a martini glass. *Spiced Syrup: Mix equal parts water and sugar. Add clove and cinnamon. Place in airtight container to infuse syrup with flavor.

WHISKY SOUR

2 oz Scotchdale®
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1/2 oz Egg White
Garnish with Bitters

Add Scotchdale, lemon juice, simple syrup and egg white, to a shaker and dry-shake for 30 seconds without ice. Add ice and shake again until well-chilled. Strain into a coupe glass. Garnish with 3 or 4 drops of Angostura bitters.

LEAN WHISKY SOUR

1.5 oz Scotchdale®
1.5 oz Lemon Juice
1.5 oz Water
Liquid artificial sweetener equivalent to 3 tsp sugar
Garnish with lemon wheel

Pour ingredients into cocktail shaker half-full of ice. Shake well and strain into a cocktail glass.

CRANBERRY WHISKY SOUR

3 oz Scotchdale®
3 oz fresh squeezed lemon juice
3 oz cranberry simple syrup
4 tsp. egg whites
Ice
Fresh or sugared cranberries garnish
Rosemary sprigs for garnish (optional)

Place the Scotchdale®, lemon juice, cranberry simple syrup and egg whites in a cocktail shaker. Seal the shaker and dry shake vigorously for 10 seconds. Add ice to the shaker, reseal, and shake again for 10 seconds to chill. Strain into glasses filled with ice. Garnish cocktails with sugared or fresh cranberries.

GRAPEFRUIT WHISKY SOUR

4 oz Scotchdale®
2 oz Simple Syrup (1:1 ratio water and sugar)
2 oz Fresh Grapefruit Juice
1 oz St. Germain, or Elderflower liqueur
Grapefruit & Lime Wedges, for garnish

Add all the ingredients to a cocktail shaker filled with ice. Shake and strain into 2 rocks glass filled with ice. Garnish with a grapefruit and lime wedge.

GRAND WHISKY SOUR

2 oz Scotchdale®
1/2 oz Grand Marnier®
1 teaspoon simple syrup or agave nectar
Juice from 1/2 fresh lemon
1 oz orange juice

Fill a cocktail shaker with ice. Pour all ingredients into shaker. Shake for 15 seconds then pour into a glass.

WINDSOR KNOT

1.5 oz Scotchdale®
1.5 oz apricot brandy
1 oz lemon juice, freshly squeezed
1/2 tsp sugar
Garnish with mint leaf
Garnish with brandied cherry

Mix ingredients in a shaker, shake well, strain into a cocktail glass and add garnish.

SCOTCHDALE VANILLA BEAN

1.5 oz Scotchdale®
1/2 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
Prosecco or sparkling wine, chilled

Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean. Add Scotchdale® and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve.

SCOTCHDALE & HONEY

1 oz Scotchdale®
1 oz fresh orange juice
3/4 oz honey syrup
1/2 oz fresh lemon juice
4 dashes orange bitters
Champagne or prosecco
Orange Twist

Honey Syrup
1/4 cup honey
1/4 cup water

To make the Honey Syrup, in a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool. Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup. Add the Scotchdale®, orange juice, honey syrup, lemon juice and bitters to a cocktail shaker filled with ice; shake well. Pour into a cocktail glass. Top with Champagne. Garnish with an orange twist and enjoy.

ST. THOMAS LEMONADE

2 oz Scotchdale®
Splash of sour mix
Dash of grenadine
Dash of soda
Orange wedge garnish

APPLE CIDER COCKTAIL

2 oz Scotchdale®
3 oz Apple Cider
1/2 tsp Lemon Juice
2 oz Ginger Ale
Apple slice garnish
Cinnamon garnish

Add apple cider, Scotchdale and lemon juice to a shaker. Shake well and pour into a glass. Add a large ice cube or a few regular ice cubes. Top off with ginger ale. Garnish with an apple slice and a dash of cinnamon.

SCOTCHDALE & HOMEMADE EGGNOG

4 oz Scotchdale®
2 oz cognac
2 oz brandy-based orange liqueur
4 large large eggs
3/4 cup sugar
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
12 oz whole milk
8 oz heavy cream
Grated nutmeg, or cinnamon, for garnish

Blend the eggs for 1 minute in either a mixer fitted with a whip attachment or a blender. Add the sugar and nutmeg, allspice, cloves, and cinnamon, and blend for an additional 30 seconds to incorporate. Slowly add the bourbon, cognac, and orange liqueur, and blend for another 30 seconds. Add the milk and cream and blend 1 minute more. Cover and refrigerate. This eggnog recipe will yield about eight 4-ounce drinks. If you want more, simply double or even triple the recipe. Grate fresh nutmeg or cinnamon over the top.

SCOTCHDALE CHAMPAGNE COCKTAIL

3 oz Scotchdale®
2 oz Chambord Raspberry Liqueur
Dry champagne Chilled

Divide Scotchdale® between two champagne flutes (1 ½ oz in each). Add an ounce of raspberry liqueur to each flute. Top up with champagne and serve.

CHANCELLOR

.5 oz Scotchdale®
.5 oz Benedictine
.5 oz lemon juice
.5 oz cranberry juice
.25 oz simple syrup
Top with champagne
Lemon twist garnish
Brandied cherry garnish

Pour Scotchdale®, Benedictine, lemon juice, simple syrup, and cranberry juice into a tin. Shake with one ice cube and strain into champagne flute. Top with champagne. Garnish with a brandied cherry on the bottom and a lemon twist on top.

DUKE

.5 oz Scotchdale®
.5 oz Amaretto
.5 oz sour mix
Lemon peel garnish

Served blended or on the rocks

PONTIFF

.75 oz Scotchdale®
.75 oz lemon juice
1 oz Orgeat
1 oz Angostura bitters
Lemon wheel and mint leaf garnish

Combine ingredients in a shaker and fill with ice. Shake cocktail and pour into a chilled Nick and Nora glass. Garnish with split lemon wheel and mint leaf.

DAYCLUB DRAMA

2 oz Scotchdale®
2 oz Coco Lopez Coconut Cream
3 oz fresh pineapple juice
.75 oz fresh lime juice
3 dashes of Angostura bitters
Splash of water
Pinch of salt

In a blender, combine all the ingredients and blend until the mix is smooth and creamy. Then, pour the drink into a glass (a hurricane glass is a great choice if you have one). Finally, garnish your sweet nectar with a pineapple wedge and enjoy the Dayclub Drama!

ICEY DICEY

1.5 oz Scotchdale®
.5 oz Peach Liqueur
.5 oz Simple Syrup
.25 oz Mint Simple Syrup
.5 oz Lemon Juice
.5 oz Lime Juice
Garnish with Peach slices & Mint Leaves

Mix ingredients in a champagne glass, blend ingredients fine with ice, apply garnish.

CUDDLE MUDDLE PUDDLE

1.5 oz Scotchdale®
1 lemon wheel
4 mint leaves
.5 oz Peach Schnapps
4 oz sweet iced tea of your choice
Garnish with mint leaves
Garnish with lemon wheel

Muddle one lemon wheel and a few mint leaves in a cocktail shaker, then add ice, Scotchdale®, peach schnapps, and sweet iced tea. Shake all the ingredients together well. Shimmy a bit for good measure. Next, strain the drink into a glass. Garnish the cocktail with a lemon wheel and a couple of mint leaves.

BOOBYTRAP

2 oz Scotchdale®
2 large fresh strawberries, sliced
1/2 oz lemon juice
1/2 oz maple syrup
1 splash club soda
Garnish with strawberries
Serve with thick straw

In a tall glass, add the strawberries, lemon juice, and maple syrup. Muddle well, until the berries are mashed. Add the Scotchdale and fill the glass with ice. Stir well.. Add a splash of club soda. Apply garnish.

WINKING WHISKY

2 oz Scotchdale®
3 fresh strawberries, hulled
4 fresh mint leaves
.5 oz lemon juice
1 oz simple syrup
Crushed ice
Garnish with strawberry sword and mint leaves

Muddle strawberries and mint into a cocktail shaker. Thoroughly mash the two ingredients, allowing the strawberry juices to release. Add in lemon juice, Scotchdale®, and simple syrup. Seal the lid onto the cocktail shaker and shake vigorously for 45-60 seconds. Fill the glass halfway with crushed ice and pour strawberry mixture over it. Top with additional ice if needed.

PLAYTIME PUNCH

1.5 oz Scotchdale®
3 oz fruit punch
3 oz lemon-lime soda
Garnish with orange slice and cherry sword

CASH MCMOGULSON

1 part Scotchdale®
1 tsp to 1 tbsp Sugar
2 dashes Bitters
3 parts Hard Cider, Dry
Garnish with Maraschino Cherries

I’M KIND OF A BIG DEAL

2 parts Scotchdale®
4 leaves Mint, Fresh
3/4 part Lemon
1 part Simple Syrup
1 sprig Mint, Fresh
Lemon Wheel

THE 30K MILLIONAIRE

1 oz Scotchdale®
2 oz blue curaçao
2 oz Hpnotiq liqueur
1-2oz Sprite or Sierra Mist
Blueberries
Lime Wedge
Superfine Sugar
Cracked Ice

In a shaker, add Scotchdale®, Hpnotiq liqueur, blue curaçao, cracked ice and shake for 20-30 seconds. Pour into a standard rocks glass filled with ice and top with lemon-lime soda. Garnish with lime wedge and blueberries sprinkled with superfine sugar.

ALL DAY SCOTCH

Scotchdale®
Lemon Juice
Agave
Ginger Beer

Created by Lookout Tavern in Phoenix

PAPA SCOTCH

1.5 oz Scotchdale®
1 oz Simple Syrup
.25 oz Orgeat Syrup
.75 oz Lemon Juice
.5 oz Fernet
Garnish With Orange Peels

Mix ingredients in a tumbler and serve over ice.

SCOTCHDALE ICED TEA

.5 Scotchdale®
.5 vodka
.5 rum
.5 tequila
.5 triple sec

Pour over ice, shake well, strain into glass, pour 3 oz of margarita mix or sweet and sour, add ice, splash of coke, garnish with lemon.

Available exclusively at MAVRIX

SCOTCHDALE HOLIDAY SOUR

1 oz Scotchdale®
Ice Cubes
⅔ oz Cherry Brandy
½ oz Egg White
⅔ oz Lemon Juice
⅓ oz Sweet Vermouth
Garnish with brandied cherries & mint leaf

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass filled with ice cubes. Add garnish.

WHISKY SPECIAL

1 oz Scotchdale®
2/3 oz Dry Vermouth
1/3 oz Orange Juice
Ice Cubes
1 Whole Green Olive

GAELIC COFFEE

1½ oz Scotchdale®
4 oz Coffee
⅔ oz Simple Syrup
⅔ oz Cream
Whipped Cream

Recipe and photo by Chuck Fowler and Chef Bailee Warrell.

Pictured: Scotchdale infused peach-honey rosemary steak with organic arugula, currants, and goat cheese on top of lightly fried baby potato medley with chimichiri sauce and toasted peach slices. Smoked scotch to compliment the dish.

SIGANTURE RECIPE

Peel and cut up 3 medium peaches, place in a blender. Add lemon juice, honey and cracked black pepper. Cover and blend to a smooth texture.

Place in a medium sauce pan. Add 2 oz of Scotchdale, bring sauce to a boil and then reduce heat. Simmer, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally.

Remove from heat. Peel and finely chop 1 medium peach; stir into sauce. Stir in chopped thyme.

Smother sauce onto steak while grilling.
Add to top of steak for extra flavor, enjoy.

Peach honey sauce:

4 peaches
2 tbsp fresh lemon juice
2 tbsp organic honey
1/2 tsp crushed black pepper
2 tsp fresh chopped thyme

Additional Plate Ingredients Pictured:

Arugula, Rosemary, Currants, Goat Cheese and chimichiri sauce.

SIGANTURE RECIPE

A Hikers Peak

by Scottsdale Mixologist Chuck Fowler

SIGANTURE RECIPE

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