Sunday, July 27th, 2014 is National Scotch Day. Celebrate with these delicious cocktails using Johnnie Walker Double Black and Johnnie Walker Gold Label Reserve. Enjoy!

One Two Punch

One-Two Punch

Created by Jeff Bell

*This recipe yields 25 servings, to be enjoyed with friends

Ingredients:
1 750ml Johnnie Walker Double Black
2 Whole Lemons (peeled)
1 Whole Ruby Red Grapefruit (peeled)
¾ Cup Granulated Sugar
3 oz Fresh Grapefruit Juice
3 oz Fresh Lemon Juice
16 oz Water
16 oz Pilsner Beer

**For the lemon grapefruit oleo-saccharum:
Ingredients:
12 oz Granulated Sugar
3 Lemons
3 Grapefruits
12 oz Hot Water

Preparation:
Zest the entire peels of the lemons and grapefruits with a microplane.
Mix thoroughly with granulated sugar, let sit for 1 hour in a nonreactive bowl.
Add 12 oz boiling hot water, stir to dissolve all sugar.
Fine strain to remove citrus zest.

Preparation:
Combine Johnnie Walker Double Black, Pilsner beer, fresh lemon juice, fresh grapefruit juice and oleo-saccharum into a punch bowl.


Swizzle Me, Batman

Swizzle Me This, Batman

Created by Tobin Ludwig

Ingredients:
1 1/2 oz Johnnie Walker Gold Label Reserve
1 1/2 oz Club Soda
1/2 oz Pineapple Syrup
1/2 oz Fresh Lime Juice
Dash of Drambuie
4 drops Smoked Saline
Hella Bitters
Pineapple Leaf for Garnish

Preparation:
1. In a highball glass, add pineapple syrup and lime juice. Add crushed ice ¾ up the glass.
2. Add Johnnie Walker Gold Label Reserve, club soda, smoked saline and 3-4 dashes of Hella Bitters
3. Stir the cocktail well, preferably with a swizzle stick.
4. Garnish with a long pineapple leaf, pointy side up.

**How to make pineapple syrup:
1. Using pure pineapple juice (nothing from concentrate), measure out a quantity of sugar equal to half of the pineapple juice you’re going to use.
2. In a heavy-bottom sauce pan, bring pineapple juice to a simmer.
3. Using a wooden spoon, skim the surface of the foam that rises and remove.
4. When reduced by half, stir in sugar until dissolved and turn o­ heat.

**How to make smoked saline:
1. Combine 2 oz of smoked salt in a bowl with hot water until the salt is completely dissolved. The proportions should be 4:1 water to salt.