While single malts are often thought of as a sipping spirit, their complex personalities can make a great base for winter cocktail inspiration.  Steph Ridgway, Manager of Education for International Beverage (Speyburn, Old Pulteney, Balblair, anCnoc, and more) says, “Cocktail creation should always be about balance. Choosing the right Scotch personality for a cocktail is like crafting a seating arrangement for a party: you want the right mix of people at the table so the conversation will be enjoyable!”

Below you’ll find two winter cocktails created by mixologist Jonathan Pogash that highlight the different personalities of two Speyburn single malt expressions: Arranta Casks (SRP, $45) and Speyburn 10 Year Old (SRP, $30):

THE DARE 

Created by Jonathan Pogash, The Cocktail Guru

2 oz. Speyburn Arranta Casks

1 1/2 oz. pineapple juice

1/2 oz. cinnamon syrup (or simple syrup)

1 oz. fresh lemon juice

Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with a pineapple slice

– THE DARE COCKTAIL NOTES FROM JONATHAN POGASH: “The tropical notes in Speyburn Arranta Casks inspired me to use pineapple juice in this cocktail.  The flavors marry well together, and with a hint of spice from the cinnamon, the toffee notes in the whisky come through all the more.”

– THE DARE COCKTAIL NOTES FROM STEPH RIDGWAY: “Given that the Speyburn Arranta cask is 100% matured in first-fill ex-bourbon casks, the whisky has a ton of vanilla notes. Those notes combined with the pineapple and cinnamon brings to mind of a warm slice of pineapple upside-down cake. This one’s a perfect winter sipper!”

GRANTY BURN OLD FASHIONED 

Created by Jonathan Pogash, The Cocktail Guru

2 1/2 oz. Speyburn 10 Year Old

1/2 oz. simple syrup

3 dashes orange bitters

Add ingredients to a rocks glass with ice and stir well. Garnish with an orange peel.

– GRANTY BURN COCKTAIL NOTES FROM JONATHAN POGASH: “This is a twist on an old fashioned- easy to make and easy to drink. Speyburn 10 Year Old has distinct citrus notes making the orange bitters and orange oil from the peel work well in this drink, these are ingredients that do their job and complement rather than overpower the whisky.”

– GRANTY BURN COCKTAIL NOTES FROM STEPH RIDGWAY: “I love the thought of sitting next to a fire, listening to music and sipping on a well-crafted Old Fashioned. The orange is a perfect complement to the slightly spicy, citrusy notes of the Speyburn 10 year making it a nice wintertime libation.”

Ridgway suggests you keep the following rule of thumb in mind: Big, bold, and peated whiskies play well with equally bold ingredients like chai tea, allspice dram and lemon while gentler whiskies are best complemented by lighter ingredients. “But,” she says “at the end of the day, I’m a huge proponent of drinking your scotch whisky any way you like it, so the best rule is to have fun and experiment.”