Has anyone trademarked that word yet? I like it. Here are a few scotch cocktails to get you through a long holiday weekend spent with the in-laws.

The November Cocktail

2 oz. Chivas Regal 12 yo

Tsp. Vanilla Sugar

Dash Whisky Barrel Bitters

1 Star Anise

Place sugar and bitters in the bottom of an old fashioned glass. Add one ice cube and whisky. Stir until the ice cube has melted.

Regal Roy

1 ½ oz. Chivas Royal 18 yo

½ oz. Dubonnet Rouge

2 dashes Orange Bitters

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange peel.

UPDATE: As one reader pointed out, the Regal Roy recipe is essentially an “Arnaud’s Special”  cocktail, albeit with different measurements of the same ingredients. According to Ted Haigh, the cocktail was first featured in the 1951 “Bottom’s Up” by Ted Saucier. Apparently it was the signature drink at Arnaud’s restaurant (my favorite in New Orleans!) before they switched their focus to the French 75. You can read more about it HERE.


Filed under Recipes

5 responses to “Scotchtails!

  1. I’m a little disappointed that the star anise is just decorative in the first drink. Thanks to Gary Regan, I’m really starting to play with anise and scotch, and they work well together. You could add an anise component to that drink and still garnish with the star.

  2. Shana

    you should definitely get the rights to that word asap! lol

    I actually found this really interesting scotch cocktail on Luxist and I recently made it at home and put a little holiday twist on it with the new Seagram’s7 Dark Honey. Turned out awesome!

    “The Bottom Line: A variation”

    ¾ parts Bärenjäger Honey Liqueur
    **I SUB WITH SEAGRAM’S7 Dark Honey**

    1 ½ parts Highland Park 18

    1 part Manzanilla Sherry

    ¼ parts Cio Ciaro

    1 dash Orange Bitters

    1 dash Angostura Bitters

  3. Rob

    Perhaps a Rob Snyder? Like a Rob Roy, but lighter and more refreshing: 1.5 oz Scotch, 1 oz sweet vermouth over rocks, fill with soda water, garnish with a cherry and enjoy.

  4. I second Michael’s comment concerning the anise, a little more could have been done there, incorporation into the sugar via a syrup perhaps?

    More importantly:
    Your “Regal Roy” is in fact almost exactly an ‘Arnaud’s Special’, which, according to Dr. Haigh, was first put to paper in 1951 by Ted Saucier in his ‘Bottoms up’ guide.

    one might be inclined to think your on the Chivas payroll…

    • cocktailculture


      Thank you for pointing out the similarity between the Regal Roy and the Arnaud’s Special-I’ll be sure to make note of that in the post. As for being on Chivas’ payroll, they are indeed one of my clients. If you read the “About Me” section you’ll see I’m a marketing professional and this blog is an outlet for the events, people, and cocktails I encounter as part of my job. Thank you for reading.


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