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.

Ingredients

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

Glass

Old fashioned glass

Instructions

  • 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.
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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

Equipment

  • Mixing Tin / Glass
  • Strainer

Ingredients

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

Instructions

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

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