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 jeffreymorgenthaler.com

12 Replies to “Scottish Breakfast”

  • Alan says:

    Why Jeff, this drink sounds deliciously familiar! Glad you published it.

  • Tristan says:

    What a co-inky-dink, I make a similar drink using Mount Gay (or sometimes Pyrat ‘pistol’ if i’m feeling special), PX and orange. I call it a ‘Sweet Rum & Rais’ini’, great digestif.

    I’ve tried Pig’s nose, isn’t there another dog themed dram from the same producer? – Dog’s Breath or something… ?!

    Nice blog by the way.

  • Well, never let it be said that great minds do not indeed think alike, Tristan. I don’t know about you, but I’m planning on playing with PX more in the future.

    The fine folks over at The Spencerfield Spirit Company also have another product called Sheep Dip. Check them out, they’re great people and fun products.

  • Alex Nicol says:

    Hi Jeff
    Just back in from handing out our new back bar piece for Sheep Dip to my mates who have bars in Edinburgh.
    They are great little mini barrels lined with Sheep skin fake- no animals hurt in making them!.May I send you one?
    The strange thing is we are maturing some Sheep Dip in PX barrels in the maturation halls at Glengoyne and will call this new expression “Black Sheep” and bottle it when its dark enough.
    This is the first time I have told anyone.
    Thank you for the cocktail may I use it on my web site?
    All the very best for 2008 Alex

  • Chris says:

    http://www.thesharkbook.com/blog/labels/Jack%20Daniels.html

    A woman, 110, credits her longevity to whiskey…

    the above sounds delicious!

  • Jeff Frane says:

    Alex, you need to get some better US distribution of your whisky. I see that Binny’s (in Chicago) has Pig’s Nose but we need some (and some Sheep Dip) here in Oregon.

  • Alex Nicol says:

    I know Jeff, the brands used to be in broader distribution.WE aquired the whiskies in 2005 and placed them with Admiral Distribution New Jersey in late 2006, they are great but just need time.If anyone need to find the brands check it with us at http://www.spencerfieldspirit.com or Admiral Tel: (973) 857-2100

    Hope you don’t mind me using your site to push our distribution!!
    Best regards Alex

  • In your case, Alex, I don’t mind a single bit. I know Sheep Dip used to be widely available in Oregon, but unfortunately it’s become rather hard to find.

    Hopefully that will change soon!

  • Jeff Frane says:

    Soooo, Jeffrey. In the event that one lives in Oregon and can’t buy Pig’s Nose, could you suggest a temporary substitute in your recipe? Another blend with enough similarity that it would work?

    Oh, and thanks. I’d never heard of PX before and now I’ve got an expensive bottle of weird Spanish dessert wine. Why is it that you always cost me money?

  • Sorry, Jeff. I’ve made this one at work with Dewar’s and Johnnie Walker Red Label and they both worked quite well.

    As for your weird expensive bottle, I always keep one in the file cabinet next to the desk in my office in case of late-night emergencies…

  • 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.

    Jeff

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