Malt Scotc Recipe
Recipe information
Make Malt Scotc in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Malt Scotch Cocktail
Malt Scotch Cocktail
1. Bloom the malt
Place 1 tablespoon malted milk powder in a small heatproof cup. Add 1 oz hot water and stir briskly until fully dissolved and smooth. This creates a concentrated malt slurry that will incorporate into the drink without clumps.
2. Combine base ingredients
In a cocktail shaker, add the 2 oz blended scotch whisky, the malt slurry, 1/2 tsp simple syrup, 1/4 oz ginger liqueur (or ginger syrup), 1/4 oz fresh lemon juice, and 2 dashes Angostura bitters. If using egg white for a silkier texture, add 1/2 of an egg white now.
3. Dry shake (if using egg white)
If you included egg white, dry-shake (shake without ice) vigorously for 15–20 seconds to emulsify and build froth.
4. Wet shake
Add a large handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–18 seconds until the shaker is cold to the touch and properly diluted (or about 10–12 full shakes).
5. Strain and serve
Double-strain the cocktail into a chilled coupe or old-fashioned glass over either a single large ice cube or straight up (no ice), depending on preference. Use a fine mesh strainer to catch any malt particulates or egg white bits.
6. Garnish
Express a lemon twist over the drink to release oils, then rub it along the glass rim and drop it in. Sprinkle a light dusting (about 1/4 tsp) of malted milk powder over the foam or surface for aroma and visual finish.
7. Serve
Serve immediately. Sip and note the interplay of smoky scotch with the toasted, creamy malt note, brightened by lemon and rounded by ginger and bitters.
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