Malt Scotc Recipe

Malt Scotch Cocktail

1. 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. 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. 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. 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. 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. 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. 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.