Highland Cooler

Highland Cooler
1 Teaspoonful Powdered Sugar. (Er, I, uh forgot the sugar.)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Dr. Elmegirab’s Boker’s Bitters)
1 Glass Scotch Whisky. (2 oz Highland Park 8, The Machphail’s Collection)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Err, Soda).

The first time I made this, I didn’t read the recipe very closely, forgot the sugar, and filled the drink with soda instead of Ginger Ale.

I kind of liked it. I was surprised how much “sweet” character comes from the Highland Park alone. A dash or two more of simple and this was really good.

I also didn’t have any Ginger Ale or Beer in the house at the time, so a redo would have to wait for another day.

Highland Cooler
1 Teaspoonful Powdered Sugar. (1 tsp Rich Simple Syrup)
The Juice of 1/2 Lemon. (Juice 1/2 Lemon)
2 Dashes Angostura Bitters. (dash Angostura Bitters)
1 Glass Scotch Whisky. (2 oz The MacAllan Cask Strength)
1 Lump of Ice.
Use long tumbler and fill with Ginger Ale (Bruce Cost’s Ginger Beer).

The second time, a couple days later, I managed to get everything in the drink. Of course, by this time, I had also remembered the Mamie Taylor, which is pretty much exactly the same drink, with lime instead of Lemon.

Both are good, but I kind of enjoyed the soda version a little more, it is a better feature for the Scotch Whisky, if you are using something nice. It also could be just due to the fact that I prefer the Highland Park 8 to the MacAllan Cask Strength.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.