Death or Glory: A Scotch Cocktail - Imbibe Magazine Subscribe + Save

Death or Glory: A Scotch Cocktail

A warm-weather whisky cocktail.

With so many types of Scotch whisky to choose from, it can be hard to pick just one for a cocktail. A solution? Bring two styles together, such as in this cocktail, which uses a blended malt whisky for the base, accented by a rinse of a peated single malt.


  • 1 1⁄2 oz. blended malt whisky (Monkey Shoulder recommended)
  • 1 1⁄2 oz. toasted coconut syrup
  • 1 oz. fresh lemon juice
  • 1⁄4 oz. curaçao (Pierre Ferrand recommended)
  • 1 fresh egg white (pasteurized if you like)
  • 2 dashes absinthe
  • 1 tsp. peated single malt Scotch whisky (Lady Jane uses Laphroaig 10 year old), to rinse
  • Tools:shaker, strainer, fine strainer
  • Glass:large coupe


Rinse a large, chilled coupe with the peated malt whisky, discarding the excess. Combine the remaining ingredients in a shaker and shake without ice until foamy. Add ice, shake again to chill, then strain into the prepared glass.

Toasted Coconut Syrup: In a saute pan over medium heat, toast 1 oz. of unsweetened coconut flakes until deeply golden and aromatic, stirring constantly and taking care not to let the flakes burn. Add the toasted coconut to a small saucepan along with 12 oz. of coconut water and 6 oz. of granulated sugar, and whisk over medium heat until the sugar is fully dissolved (do not let the mixture come to a boil). Let the syrup cool to room temperature, at least one hour, then strain through a coffee filter. Bottle for use, and keep refrigerated for up to 1 month.

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