Restaurants›Milestones Coquitlam - Test Kitchen›Oban 14 Year Recipe

Oban 14 Year Recipe

Inspired by Milestones Coquitlam - Test Kitchen

Time10m

Serves1

Make Oban 14 Year Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail Base

2 oz Oban 14-year Scotch whisky3/4 oz Sweet vermouth (e.g., Carpano Antica or Punt e Mes)1/4 oz Orange liqueur (e.g., Cointreau)2 dashes Angostura bitters

Garnish & Finish

1 piece Large orange peel (for expression and garnish)1 piece Optional: Luxardo cherry or brandied cherry1 cup Ice (large cube or chilled rocks)

Method

Cocktail Preparation

Chill glass

Place a short rocks glass or coupe in the freezer for 5 minutes, or fill it with ice water while you prepare the cocktail to ensure the glass is nicely chilled.

Combine ingredients

In a mixing glass filled halfway with fresh ice, pour 2 oz Oban 14-year, 0.75 oz sweet vermouth, 0.25 oz orange liqueur, and add 2 dashes of Angostura bitters.

Stir to chill and dilute

Using a bar spoon, stir the mixture gently but thoroughly for 20–30 seconds (about 15–20 full turns) until the mixing glass is well chilled and the drink is slightly diluted — this balances the whisky's strength and opens the aromatics.

Prepare glass and ice

If you chilled the glass in the freezer, remove it. If you used ice water, discard and dry the glass. Add one large clear ice cube (or fresh ice) to the chilled rocks glass.

Strain

Fine-strain or use a standard julep/strainer to pour the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice cube.

Express and garnish

Hold the orange peel with the outer (zest) side facing down over the drink and give it a firm twist to express oils across the surface. Rub the peel's rim along the glass lip, then drop the peel into the drink as garnish. Optionally, add a Luxardo/brandied cherry on a pick and rest it on the ice.

Serve

Serve immediately while cold. Sip slowly to enjoy the interplay between Oban 14's coastal-smoke, the sweetness of vermouth, and the citrus/bitters notes.