Scottish Breakfast

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A couple of months ago, my friend Kevin from The Scotch Blog sent me a bottle of Pig’s Nose scotch in the mail.

As an aside, I highly recommend making friends with people who do things like, say, run the world’s biggest blog on scotch whiskey. Really.

Anyway, Pig’s Nose is a fun, easy-to-drink, everyday whiskey with some relaxed caramel notes, a little orange thrown in there, and – oddly enough – figs and raisins. Oranges, figs, and raisins? That sure does remind me of one of my favorite dessert wines, Pedro Ximenez… Sounds like it’s time for a cocktail!


Scottish Breakfast Print Me

  • 2 oz scotch
  • ¾ oz Pedro Ximenez
  • 1 dash orange bitters
  • 1 large strip orange zest
  1. On the inside of a double rocks glass, rub the outside of the orange zest until the oils have coated the interior of the glass. Fill glass with ice.
  2. In a cocktail shaker filled with ice, add scotch, Pedro Ximenez and orange bitters. Stir until well chilled. Strain contents into ice-filled glass, garnish with orange zest, and serve.

Recipe printed courtesy of

12 Replies to “Scottish Breakfast”

  • Jeff Frane says:

    I tried this recipe using the JW Red Label and I have to say, I think it’s a bad idea. In fact, this is just the sort of cocktail (like a Negroni made with Formula Antica) that persuades me that bartenders like you are a great danger to America. The recipe is simple, quick to prepare and entirely too tasty. Next thing I knew it was gone. And much too simple to make another one. Hell, the orange would just spoil, right?

    We need more complex and nasty cocktails.

  • Jeff

    Sorry to hear you enjoyed the drink. I’ll try to make things harder for you next time, I promise.


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