Five Essential Scotch Classics and Their Riffs

From a timeless twist on the Manhattan to a 1970s-era revival and more.

The popular notion that Scotch is better sipped than mixed has yielded a relatively thin category of Scotch-based cocktails. Nonetheless, those created over the last century have showed real staying power—and with good reason.

The range of aromas and flavors presented by the spirit—from smoky and peated, to bright and fruity—while undeniably great for sipping, also provide depth and dimension when mixed with supporting ingredients.

From a timeless twist on the Manhattan to a 1970s-era revival, here are five essential Scotch cocktails.

Rob Roy

A Manhattan by way of Scotland, the Rob Roy simply substitutes Scotch for the expected bourbon or rye, resulting in a slightly leaner drink. First debuted at the Waldorf Astoria in 1897, the straightforward mixture has become one of the most recognizable within the small category of Scotch classics.

Related recipes: Rob Roy No. 3, Tommy Klus’ French Connection, Tokyo Drift

Blood and Sand

Originally created in London to commemorate a 1922 bullfighter movie of the same name, the formula for the original Blood and Sand—equal parts Scotch, Cherry Heering, orange juice and sweet vermouth—was meant to evoke, with little nuance, the colors of “blood” and “sand.” Though the tried and true recipe still has a number of devotees, many will argue that the four-ingredient classic is often unbalanced, prompting a number of modern bartenders to rework the historic recipe.

Related recipes: Silver and Sand, Ichor and Glass, Blood and Sanguinello

Rusty Nail

A mixture of the Scotch-based liqueur, Drambuie, and Scotch itself, the Rusty Nail has persisted on menus since the late 1930s. Though the recipe often calls for equal parts, Bobby Heugel’s take, which splits the base between three different types of Scotch and requires only three quarters of an ounce of Drambuie, results in an overall drier drink.

Related recipes: Black Scottish Cyclops, Turn Down Service, Casualty

The Godfather

Simply Scotch sweetened with amaretto liqueur, the Godfather popped up in the 1970s, the era of “disco drinks,” and has since experienced a modern revival. In bartender Bill Brooks’ version, the Scotch-and-amaretto base remains intact, but additions of sherry and bitter amaro prevent the drink from reading as too sweet.

Related recipes: Mamma Guidara’s Godfather, Godfather II, Godfather No. II

Morning Glory Fizz

A hair-of-the-dog remedy from Harry Johnson’s late-19th century Bartender’s Manual, the Morning Glory Fizz has shown the greatest staying power within the field of Scotch classics. A potent blend of Scotch and absinthe, the drink’s rough edges are smoothed over with silky egg white and a splash of soda to quell the pangs of a hangover headache. While few modern fizzes opt for a Scotch base, it plays a prominent role in Camille Razo’s darker spin on the Ramos Gin Fizz, while its whiskey brethren—bourbon and rye—are popular go-tos for similarly assertive, frothy drinks. 

Related Recipes: Fernet Ramos, Millionaire Cocktail, Boston Sour

Five Scotch Classics

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