Simple build the ingredients over ice in a lowball / old fashioned glass. Give the mixture a stir and serve. ...

The Hot Toddy, with its warming blend of spices and sweet honey aroma, is the perfect comforter and will soothe any aches, pains or winter sniffles. Skewer the cloves into 2 thin lemon slices and add to a heat proof glass. Add the whiskey, lemon juice and honey. Top up with boiling water and garnish with a cinnamon stick. Give it a quick stir and serve immediately. ...

In an old fashioned glass carefully pour the Scotch whisky and ginger wine. Allow them to mix but don't stir. ...

A classic combo, simply add the whisky into the bottom of a lowball glass with some ice cubes, then top up with the desired amount of coke. Classic, simple yet tasty! ...

This is an adaption from Harry Craddocks original of equal measures of the scotch and vermouth, with 3 splashes of the benedictine. In Harry Craddocks book he writes "One of the very best Whisky Cocktails. A very fast mover on Saint Andrew's Day." Pour all ingredients into a shaker with ice. Shake well then strain into chilled cocktail glass. ...

Mix the ingredients directly in lowball glass filled with ice cubes. Stir and serve. ...

Add all the ingredients into a mixing glass with ice and stir quite vigorously combine the ingredients. Strain into a cocktail glass. ...

Add all the ingredients together in a heat proof glass and heat up. Once hot serve in a Irish Coffee glass. ...

Add all the ingredients into a mixing glass with ice. Stir then strain into a coupette glass. Garnish with a twist of orange peel. ...

The drink was created to pay homage to the MacDonald Manchester Hotel & Spa chain’s Scottish heritage. The Scottish steak and Scotch whisky were the perfect choice for this. The combination of the two has created an unusual drink that guests will love. The salty flavor of the steak works beautifully with the sweetness of the whisky. Pour all ingredients into a mixing glass with ice. Stir then ...

Winner of the UK Drambuie Cocktail Competition 2010, created by Adam Elmegirab's. In his cocktail the bitter used was one of his own creation entitled Dr Adam Elmegirab's Boker's Bitters. Simply add all the ingredients into a mixing glass with ice. Stir for 10-15 secs and strain into a cocktail glass. The exact recipe for this drink used Noilly Prat Rogue, 10 year old ...

Add all ingredients into a cocktail shaker with ice. Shake well for 10-15 until the outside of the shaker starts to frost up. Strain into highball glass with ice. A classic Alabama Slammer. ...

Pour all ingredients into a shaker with ice. Shake well until the outside of the cocktail shaker becomes frosted, then strain into chilled cocktail glass. Garnish with a thin slice of mango and serve. ...

In a lowball glass with ice add the scotch whisky, soda water and sugar syrup. Give the mixture a stir before building ontop the port. Sprinkle with nutmeg and serve. ...

The Wild Geese Whiskey created this Brazilian inspired cocktail for the Football 2014 World Cup. It combines the smooth taste of The Wild Geese Irish Whiskey with the exotic flavours of Brazil. Blend a small handful of basil leaves, coconut cream and lime juice together until you have a liquid form. Pour into a cocktail shaker with sugar syrup and The Wild Geese Classic Blend Irish whiskey then ...

Pour all ingredients into a shaker with ice. Shake well then double strain into chilled cocktail glass. ...

Add all the ingredients into a cocktail shaker with ice. Strain into a ice filled rocks glass. ...

Names after Islay malt whisky, this recipe should use this as the main whiskey ingredient, although any single malt whiskey could be substituted. Combine all the ingredients in a mixing glass with ice and stir until chilled. Strain into a chilled martini glass. Garnish with a star anise for that added liquorice flavour. ...

Rinse an old fashioned glass with single malt scotch whisky. Next combine the other ingredients in a mixing glass with ice. Stor and strain into a martini glass before garnishing with an orange twist. ...

Taken from 'The Savoy Cocktail Book' by Harry Craddock: 'The Blue Blazer does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing ...