HERESY COCKTAILS
Shake it up
Our ‘Heresy’ series is all about experimental small-batch whiskies offering one-of-a-kind flavour experiences in each bottling. With 30 of these whiskies under our belt, we wanted to offer you a different way to enjoy these drams. Here are four easy cocktail serves from each of our Members’ Rooms. Try them for a new spin on your old favourite
THE VAULTS x SPANISH SPLENDOUR
Fly me to Spain
Created by Saul Woehrling and Ronan Wilson from our bar team at The Vaults, this drink is largely inspired by the idea of escaping the winter to sunnier shores. Based on the classic Paper Plane, this drink will (almost) transport you to Spain if you close your eyes as you drink it.
Spanish splendour is an unusual ‘Heresy’ expression as it is a single malt rather than a blended malt. Hailing from the Scottish Highlands, it displays a wonderfully fruity Highland distillate through the lens of oloroso sherry casks, in both Spanish & American oak. Read more here.
You’ll need:
- 45ml Spanish splendour
- 40ml Aperol
- 30ml lime
- Ice, cocktail shaker, strainer and rocks glass.
Method:
- Combine all ingredients in a cocktail shaker or jar with ice.
- Shake hard until combined and chilled.
- Strain into a rocks glass over fresh ice and garnish with a lime zest.
GREVILLE STREET x GASTRONOMIC FUSION
Bloody Bastard
Gastronomic fusion is a single grain peated whisky from the Highlands. Jakub Niziolek from our Greville Street team suggests a smoky Bloody Mary as the ultimate winter cocktail. Its peaty warmth evokes the comfort of a roaring fire, while its rich Highland character adds depth to the classic Bloody Mary’s bold spices. The fusion of savoury flavours and the whisky's smoky complexity creates a robust, warming drink—perfect for cold days and hearty winter meals.
Gastronomic fusion is a first for the Society. And whatever you’re expecting, it’s safe to say that this isn’t it! So, what remote corner of whisky’s flavour empire can you expect this time? Read more about this single peated grain here.
You’ll need:
- 45ml Gastronomic fusion
- 25ml lemon juice
- 70ml tomato juice
- 2 dashes Worcestershire sauce
- 3 bar spoons Cholula chipotle sauce or a hot sauce of your choice
- Garnish: Optional, lemon wedge or stick with olive cheddar tomato or small cornichons
- Ice, strainer and two glasses or shaker tin, a tall highball glass and a straw
Method:
- Add all the ingredients to one shaker tin followed by ice.
- Take the shaker tin with your ingredients and ‘roll’ the drink' passing it from the full tin to the empty tin a few times. Make sure it ends up in the tin without ice. This will save you from having to strain the ice again!
- Pour the drink into a tall highball-style glass with ice and add your garnish and a straw.
QUEEN STREET x SPRUCE ON THE LOOSE
Scot’s Orchard
Created by Euan Willis from Queen Street this cocktail embraces the great outdoors of Scotland in a drink that is elegant and fruity.
Spruce on the loose is the result of a collaboration with Perthshire-based brewer, Wasted Degrees and its experiment with a stout flavoured with locally sourced spruce tips. Read about Batch 28 in our ‘Heresy’ series here.
Spruce on the loose is available in the UK and EU here:
You’ll need:
- 35ml Spruce on the loose
- 15ml Green chartreuse
- 20ml Pear syrup (can be bought or made: 100g pear, 100g suger & 100g water on low heat pan for 10min)
- 15ml lemon juice
- Pear for optional garnish
- Shaker, ice, strainer and a stemmed glass of your choice such as a Nick and Nora
Method:
- Chill your glass by adding a few ice cubes.
- Add all ingredients to your shaker and add ice and shake.
- Dump the ice from your glass and double strain the mixture from your shaker into your glass.
- Garnish with a pear slice and serve.
BATH STREET x SKOOSHY STROOPWAFEL
Coffee & Waffles
Kris Grimes from Glasgow’s Bath Street has created Coffee & Waffles using our latest Heresy release. It's a riff on the more traditional espresso martini with the whisky, coffee and Cointreau coming together to taste something quite like a chocolate orange.
For this special small-batch single malt, we sourced some top-notch European oak sherry butts from our friends at Tonelería Juan Pino in the south of Spain. The butts were seasoned in the sherry triangle for 13 months with syrupy sweet PX wine, before coming to Scotland to be filled with a wonderfully fruity Speyside single malt. More here.
You’ll need:
- 25ml Skooshy stroopwafel
- 25ml Cointreau
- 1 double espresso
- 5ml maple syrup
- Ice, cocktail shaker, strainer and coupe glass
Method:
- Combine ingredients in a shaker with ice.
- Shake and strain into a coupe glass.
Skooshy stroopwafel is available in the UK and EU here:
