Mask Up Cocktail Recipe

We ordered a set of ice from the San Francisco Ice Company a few weeks ago. I’ve given up on trying to make my own clear ice. I can do it, but it’s really a pain in the ass. Our local ice guys actually deliver same day, and prices are reasonable. I didn’t realize it at the time, but we ended up getting a bunch of different monograms, including this, very appropriate, socially distant cube.

The cocktail itself is a riff on Death and Co’s Bobby Burns. The original calls for 2 oz of Springbank, a moderately peated Campbeltown whisky that’s light on the palate, mixed with .75 oz of Sweet Vermouth, and .5 oz of Drambuie. I swapped out the Springbank with Ledaig, a peaty expression from Tobermory distillery from the Island of Mull. I also replaced the Drambuie with equal parts Frangelico, a sweet hazelnut liqueur, and Plantation Pineapple Rum. The latter isn’t as sweet as it sounds, and imparts a subtle pineapple hint.


  • 2 oz Leidaig
  • .75 oz Sweet Vermouth
  • .25 oz Plantation Pineapple Rum
  • .25 oz Frangelico


Old fashioned glass


  • Add all ingredients to a mixing glass with ice.
  • Stir and strain into an old fashioned glass, preferably one with an awesome piece of ice.

Mask Up Cocktail Recipe

Original cocktail featuring Leidaig Scotch
Course Cocktail
Cuisine American
Keyword Bobby Burns, Death and Co, Scotch cocktail
Prep Time 1 minute
Cook Time 3 minutes
Servings 1


  • Mixing Tin / Glass
  • Strainer


  • 2 oz Leidaig Scotch
  • .75 oz Sweet Vermouth
  • .25 oz Plantation Pineapple Rum
  • .25 oz Frangelico


  • Add all ingredients to a mixing tin with ice
  • Stir well
  • Strain into an old fashioned glass with a large ice cube

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.