Old Perth’s rich, sherry-sweet flavours lend themselves perfectly to mixology, whether it’s a simple, refreshing highball or a balanced short serve

NUTINI FLIP

  • When we realised our supply chain manager struggled to remember Palo Cortado, she began using ‘Paolo Nutini’ instead. We thought this would be the perfect opportunity to create a cocktail based on that idea!

  • 40ml Old Perth Palo Cortado

    20ml Cross Brew

    10ml Lucky Kummel

    Dash Chilli Bitters (optional)

    A Whole Egg

  • Add all ingredients to a shaker, fill with cubed ice and shake hard. Double strain into a cocktail glass and enjoy!

  • Grated pecan nuts

PEACH MELBA HIGHBALL

  • Combining whisky and beer to create the ultimate, refreshing highball.

  • 50ml Old Perth Palo Cortado

    25ml Lemon Juice

    10ml Vanilla Simple Syrup

    Dash Bitters (optional)

    Top with 50-75ml (approx.) Pilot Peach Melba Sour

  • Add first 4 ingredients to a shaker, fill with cubed ice, give a quick shake, add to ice-filled highball glass, top with Pilot Peach Melba Sour.

  • Peach slice/fan

Honey Plum Punch

  • The perfect sharing serve to welcome guests to a party or BBQ, Honey Plum Punch is a great way to leverage the fruity notes of Old Perth Original. Slice up some fruit, grab some mint, whisky and clear space in your fridge.

  • 100ml Old Perth Original

    150ml Bruadar Single Malt Scotch Whisky Liqueur

    Juice of 1 Lemon

    50ml Peach Syrup and a small handful of whole star anise and cinnamon sticks, or make your own Spiced plum syrup*

    Sliced fruit - 1 plum, 1/2 peach, 1/2 pear

    Handful of mint leaves

    750ml of dry cider

  • Add all ingredients to a jug, stir and top up with the cider. Cover and refrigerate for at least 4 hours. Remove mint (and whole spices if you have used them) and enjoy over ice when ready.

  • None

*For Spiced plum syrup: Cut up 3 plums into small cubes, weigh and combine with that weight in caster sugar. Add 1 star anise, cover and refrigerate for 2 days. Strain out syrup that forms.

Blood & sand revisited

Old Perth Original Blood and Sand revisited with bottle.jpg

  • 50ml Old Perth Original

    20ml Baldoria Bianco vermouth

    10ml Lucky Orange Liqueur

    7.5ml Maraschino Liqueur

  • Stir all ingredients with cubed ice and double strain into a cocktail glass.

  • Cocktail

  • Orange Twist

  • This is a modern, elegant twist on the classic Blood & Sand which is rather divisive (likely due to its ratios and muddy appearance)

Peanut butter flip

Old Perth Original Peanut Butter Flip with Bottle.jpg

  • 50ml Old Perth Original

    30ml stout/porter beer

    10ml sugar syrup

    A heaped barspoon of peanut butter

    A whole egg

  • Shake hard with cubed ice and strain into a small beer tankard over block ice.

  • Beer Tankard

  • Peanut Brittle

  • It is important to shake this drink as hard as possible to ensure the egg is emulsified.

Pineapple punch

Old Perth Cask Strength Pineapple Punch with bottle.jpg

  • 200ml Old Perth Cask Strength

    1 lemon - peeled and then juiced (you need 50ml of juice so might need to add more to this, depending on size of your lemons)

    Assorted spices - e.g. 1/2 a nutmeg, 1/2inch of cinnamon stick, 1 allspice berry, 1cm licorice root, 1/2 a star anise

    50ml whole milk

    50ml pineapple juice

    50g sugar

    50ml water

  • Infuse all the spices, lemon peel and whisky in a jar overnight. Strain through a coffee filter. Add sugar, water, lemon & pineapple juices to the liquid and stir to dissolve sugar. Once dissolved, add the cold milk. Give it a quick stir then put it back in the (cleaned!) jar and leave in the fridge to curdle. This can take up to 24 hours so again overnight is best. Strain through cheesecloth/jambag and then again through a coffee filter. It should be crystal clear and yellow in colour. Serve over a large ice block and garnish

  • Old Fashioned

  • A grating of fresh nutmeg and a lemon twist (optional)

  • 1. This can be scaled up to create larger quantities.2. milk such as oat milk, although this will have a slight impact on flavour3. Use whatever spices you have/like/think might work here4. There is obviously some extra prep needed for this drink but it can be done in large amounts and if it is properly strained and kept refrigerated will last for months.5. This will make approximately 400ml of Punch. Approx 4 serves

Perthshire hiball

Old Perth Cask Strength Perthshire Highball with bottle.jpg

  • 50ml Old Perth Cask StrengthTop up with Fentimans Sparkling Raspberry Soda

  • Build in a glass with cubed ice.

  • Hiball

  • Mint sprig and a raspberry

yuzu collins

Old Cask Strength Yuzu Colins with Bottle.jpg

  • 40ml Old Perth Cask Strength

    10ml Yuzushu (yuzu flavoured sake)

    10ml sugar syrup

    Top with soda

  • Add first 3 ingredients to a cocktail shaker and stir. Pour over cubed ice, top with soda.

  • Hiball

  • Lemon Wedge

OUR MIXOLOGISTS

MIKE AIKMAN

Over 15 years ago, Aikman co-founded one of the world’s best cocktail bars - Bramble Edinburgh, as well as multi-award-winning Lucky Liquor and The Last Word.

Aikman’s passion for bespoke liquids has transformed the Edinburgh cocktail scene, through the 3 venues and joint venture Mothership, a Scottish drinks marketing, training and consultancy business.

JACK JAMIESON

Jack runs the hugely popular Instagram page @scottishmixology.

The original concept was to make tasty drinks with a Scottish twist and creative flair. Since its inception, the blog has flourished, showcasing the wonderful world of Scottish food and drink to a global audience.

Despite working in an unrelated field as a trainee actuary, Jack’s love for all things distilled began in his waiting days, when he had unfettered access to the bar collection.

The blog now covers a wide-range of drink-related topics, connecting ardent distillers across the globe and many like-minded fanatics.