Tuesday, April 20, 2010

Copper Swan Cocktail; the Brownie

Here’s one from Gary Regan and one of my own on a similar theme. I like the combination of Scotch and apricot brandy. I had found this while experimenting a few years ago with new combinations for shooters for a party. The resulting recipe appears below Gary’s.

Copper Swan Cocktail

  • 2 1/2 oz Highland Park single-malt Scotch
  • 3/4 oz apricot brandy
  • lemon twist, for garnish
Stir and strain into an ice-filled rocks glass or a chilled cocktail glass. Add the garnish.

Source: Gary Regan, The Joy of Mixology

The Brownie
  • 1 1/2 oz Johnnie Walker Red Label Scotch
  • 1 1/2 oz apricot brandy
  • 1 tsp amontillado sherry
  • 3 drops Angostura bitters
I prefer not to ice this, as it’s very warming and smooth tossed off in one go. Stir and pour into shot glasses. Makes 3 drinks.

Source: Rowen, Fogged In Lounge

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