Think of whisky as a warming drink to sip by the fireside and warm off the worst of the winter chills? Time to think again. Here’s the Society’s guide to embracing the summer warmth with some whisky-inspired cocktails

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The beauty of The Scotch Malt Whisky Society’s single cask, single malt is in its versatility – and that means working equally well as the key ingredient in a thirst-quenching summer cocktail.

Of course, as a whisky club with members all over the world, we straddle seasons, time zones and drinking cultures, so we thought we’d ask our international members and ambassadors how they enjoy their whiskies when the temperatures rise.

Here’s what they suggested:

HONEY-LEMON POPSICLES by Brenna McHugh, United States

Try our Sweet, Fruity & Mellow flavour profile in a Honey-Lemon Popsicle cocktail.

Simmer ½ cup of honey and ½ cup of water in a small saucepan to melt the honey. In a container with a spout, add 1 cup fresh squeezed lemon juice, honey water and 1½ cup cold water. Stir. Pour into popsicles molds. Place sticks in and freeze overnight.

In a rocks glass, pour 50ml of a whisky from a dram from our Sweet, Fruity & Mellow flavour profile and stir with the popsicle. As the popsicle slowly melts, the light honey and lemon mix with the single malt for a refreshing sipper. For a savory twist, add a few drops of sesame oil to the mix before pouring into the popsicle molds.

PEAT FAERIE COCKTAIL by Patric Lutz, Switzerland

A Society bottling from the Peated flavour profile such as Peat Faerie works fantastically well as the base for a light summer cocktail. Use a tall wine glass, 40ml of Peat Faerie and two drops of orange bitters. Top up with dry ginger ale, and garnish with orange zest.

Here’s Simon Schmidlin from The Scotch Malt Whisky Society in Switzerland to show you how…

BLOODY SCOTSMAN by Zheng Ke, China

Like a Bloody Mary but using a Peated flavour profile whisky such as Cask No. 53.277: Yeast Feast, a Bloody Scotsman is the perfect match with a summer Sunday brunch. Use 30ml of whisky, 120ml of tomato juice, and add a pickled cucumber and some rosemary. In Shanghai we also like to add a dash of sriracha hot sauce.

A Bloody Scotsman with a Peated flavour profile whisky is the perfect match for a summer Sunday brunch.

THE LIGHTLY PEATED HIGHBALL by Matt Bailey, Australia

An absolute favourite ‘knock off’ from Lachlan Watt, superstar whisky specialist at our Melbourne partner bar Whisky & Alement. Take 45ml of a Society dram from our Lightly Peated flavour profile such as Cask No. 66.141: Roofing felt on a beach hut, a twist of lemon, and a generous dash of soda. A real restorative and refreshing way to enjoy a whisky on a warm evening in Melbourne!

BAILEY’S PRESCRIPTION JULEP by Matt Bailey, Australia

This is a hot-weather remedy that mixes a Spicy & Dry flavour profile whisky with one of our Society cognacs, making for some spicy, syrupy fun in a glass to keep you cool. Take 30ml cognac and 30ml of a Spicy & Dry whisky such as Cask No. 41.117: Bananas, brazils and spicy thrills, six mint leaves, 7.5ml honey syrup (or diluted honey mix) and 5ml simple syrup, served over ice.

A hot-weather remedy in a glass, Bailey's Prescription Julep.

A DANE IN EXOTIC PLACES by Thomas Korsgaard, Denmark

Our climate over here in Denmark isn’t that different from Scotland, which means we have to grab the opportunity to enjoy a summer cocktail as soon as the sun comes out. A Society rum such as Cask No. R8.2: The Hunt Master is the base for this one – take 40ml of rum, 20ml Galliano liqueur, 20ml mango liqueur, 10ml fresh lime juice and 60ml pineapple juice. Shake with ice and serve ice cold.

Grab the chance while you can, with this single cask rum cocktail, A Dane in Exotic Places.

Find the perfect whisky for your own summer cocktail from the selection in the Society’s latest Outturn, available exclusively to members here

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