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Tag: Cedric Nicaise

What better way to start your morning than with an immaculate single malt? It may be unconventional, but we urge you to replace Bloody Marys and Mimosas with a new kind of brunch cocktail, the Scottish Breakfast, featuring Highland Park 12 Years Old. It’s the perfect partner for eggs or pancakes; the lemon and mint gives the cocktail a refreshing taste and the Bacon Simple Syrup (yes, we did say bacon!) adds a savory element that you have to taste to believe.

Scottish Breakfast by Cedric Nicaise of Aureole NYC

Muddle 1 lemon wedge with a small hand full of mint
1.5 ounce Highland Park 12 Years Old
.25 Lemon Juice
.5 oz Bacon Simple Syrup
.5 oz Cointreau

Shake and serve over ice in a rocks glass.

Later, when your stomach starts shouting for something a bit heartier, The Black and Blue, featuring The Black Grouse Blended Scotch Whisky, is a delicious complement to barbequed and smoked foods - not to mention relaxing by the fireside. When it comes to ending the evening on a high note, nothing comes close to The Black and Blue.

The Black and Blue

Created by Tinika Green (Beverage Manager) and Andrew Duncan (Bartender) of Blue Smoke, NY

2 ounce The Black Grouse Blended Scotch Whisky
½ ounce calvados (apple brandy)
½ ounce amaretto
¼ ounce Hazelnut Liqueur

Combine all ingredients with ice and stir.  Rinse cocktail glass with hazelnut liqueur. Strain cocktail into rinsed cocktail glass and garnish with orange twist.

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