A good pre-dinner drink? We prefer a classic martini. Something for dessert? Definitely Prosecco. But what about a main course?
On a visit to the new Scottish bar Highlands the other day, we got to try some Highland Park 12 and 18 year old.
This single malt was in the middle of the Scotch rainbow. It wasn’t as light as something like Glenlivet, and it’s not as smoky as something like Laphroaig. If those are our appetizer and dessert Scotches, then Highland Park is the entrée. It’s meaty without being overpowering and enjoyable to sip without being a lightweight.
What’s that? You think this is a metaphor? Um, haha, sure, that’s what we meant. We would never have Scotch for dinner. Right.
If we did have Scotch for dinner, we’d start with a Highland Park 18, and then gobble up some Blood and Sand cocktails. The recipe from Highlands is below. If you’re still hungry, try snacking on some of those brandied cherries.
Blood and Sand
2 oz Highland Park 12 Year
1 oz Cherry Heering
1 oz fresh orange juice
dash fresh lemon juice
dash bitters
Combine all the ingredients in a mixing glass or shaker over ice. Stir well, and strain into a chilled cocktail glass. Garnish with an orange zest and a brandied cherry.
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