Loch Lomond
A sophisticated and aromatic Scotch whisky cocktail named after the famous Scottish lake. This stirred drink elegantly balances the smoky depth of Scotch with the herbal honey notes of Drambuie and the crisp, botanical dryness of vermouth, resulting in a refined sipping experience.
What it tastes like
The aroma is dominated by toasted grain and heather honey, sharpened by fresh lemon oils. The palate features a dry herbal entry that transitions into a warm, honeyed malt profile with hints of cloves. It has a silky, medium-bodied mouthfeel and finishes with a lingering, drying oak note.
Flavour profile
Ingredients
- Scotch Whisky2 oz
- Drambuie0.5 oz
- Dry Vermouth0.5 oz
- Lemon Peel1 whole
Preparation
- 1
Fill a mixing glass half-full with fresh ice cubes.
- 2
Pour in the Scotch Whisky, Drambuie, and Dry Vermouth.
- 3
Stir the mixture gently but thoroughly for about 20 to 30 seconds to chill and dilute.
- 4
Strain the cocktail into a chilled Martini glass.
- 5
Express the oils from the lemon peel over the drink and drop it in as a garnish.
Substitutions
- Scotch WhiskyBourbon — The drink becomes sweeter with more vanilla and oak characteristics instead of the traditional malt profile.
- Dry VermouthLillet Blanc — Lillet adds a floral sweetness and a softer acidity compared to the botanical dryness of vermouth.
- DrambuieBénédictine — This replacement increases the herbal intensity and removes the scotch-base honey notes.
- Lemon PeelOrange Peel — An orange peel provides a deeper citrus oils that complement the honey notes in the Drambuie.
Variations
Peated Loch
Use a heavily peated Islay scotch to introduce a strong smoke element that cuts through the honeyed sweetness.
Loch Lomond Sour
Shake the base ingredients with fresh lemon juice and an egg white for a textured, tart version of the original drink.