Fresh from the celebrations to mark the 4th of July, we’ve got no doubt that a dram or two were enjoyed by our members across the pond over the weekend. So we took the chance to catch up with a couple of our SMWS American team members, to find out what whiskies they are enjoying this summer

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Summer is the perfect time for a Society dram used as the base for a refreshing cocktail. Here’s what our US team members recommend following their 4th of July celebrations!

Tom Smith, SMWS America Director

I am an enormous fan of the Oily & Coastal profile – the complexity here is always intriguing, sometimes with a whisper of smoke, sometimes with bracing minerality and the smell of the sea. These are drams that transport me to various places in Scotland that I have had the pleasure of visiting.  I’ll happily pour a dram while grilling up some rainbow trout stuffed with lemon, fresh dill and parsley and pair my Oily & Coastal dram neat or in a highball with the dish. Summery and superb!

Tom Smith loves nothing more than an Oily & Coastal flavour profile dram neat or in a highball.

Jenna Elie, SMWS America ambassador

I enjoy nothing more than a refreshing cocktail so wanted to share two fun Scotch cocktails that I love to make. I don’t know if it’s hot and sunny where you are in the world, but these are perfect summer drinks that are pretty easy to make with ingredients that you may already have at home.

Jenna mixing up her Old Pal cocktail with our Spicy & Dry flavour profile.

OLD PAL

One of my favourite cocktails is called an Old Pal which is typically made with rye whiskey, Campari and dry Vermouth – one part of each. If you’re a fan of negronis this might be one for you. It’s on the bitter side but you get that really good spicy rye kick and that combination makes for a great cocktail. Why can’t you make it with a great Society cask whisky? So I thought I would give it a whirl!

Our Spicy & Dry flavour profile is perfect for this cocktail as it has a lot of the good spicy flavour profiles you would find in a rye whiskey.

You’ll need a jug with some ice and a stir spoon. Add 25ml of Spicy & Dry whisky (I used Cask No. 12.36: Easy-drinking and More-ish.), 25ml Campari and 25ml of dry vermouth.  Stir briefly and strain into glass.

I like to serve this cocktail in a coupe glass as it feels quite fancy. You can also use different glassware and serve it over a large ice cube. For the garnish, I like to add a little bit of lemon peel and a few drops of spicy bitters for an extra bit of kick. Cheers!

PEATED HIGHBALL

The other cocktail is perfect for being outside in the sun. Highballs are very refreshing and easy to make. I love peated highballs as I really enjoy having peat in the summer. I’m not sure that’s the ‘right’ way to do it – but after all, it’s whisky, is there really a ‘right’ way to enjoy it?

You’ll need a Collins or similar tall glass. Add some ice to the glass followed by 50ml of whisky from our Peated flavour profile. For this one, I used Beachcomber which is a beautiful summer whisky on its own. Top-up with soda water and give it a swirl. Finally, I like to add a lemon wedge to give a bit of acidity. It’s deliciously crisp and refreshing but still gives you plenty of the whisky’s flavour to enjoy – nothing is masked, it’s just a really spirit-forward cocktail to enjoy in the summer!