1 glass Scotch Whisky. (2 oz Highland Park 12)
1 glass Beer as a chaser. (St. Ambroise Pale Ale, Brasserie McAuslan, Montreal, Quebec, Canada)
My beer club notes describe the St. Ambroise Pale as follows:
The St-Ambroise Pale Ale pours into the glass with a crystal clear copper/amber color. The head is offwhite to beige in color, fairly light and frothy, and leaves a faint lace in the glass as it subsides. The nose shows crisp malt and toasted grains, with a strong citrus/hop note, and even a touch of grassiness. It is medium- to full-bodied on the palate, with pronounced nuttiness, toast, and hints of fruit. The hops are almost entirely missing from the middle of the palate, before returning in the finish with a pleasant bitter note, but very little citrus character.
Not exactly a cocktail, but a very enjoyable beer and a very enjoyable Scotch.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.