The brogue is an intriguing Scotch whisky cocktail that is an absolute pleasure to drink. You can think of this recipe as a lavender-infused rusty nail, which is fantastic if you want to give the iconic whisky cocktail a floral sweetness that's more fitting for spring and summer affairs. The recipe was created by New York City mixologist Leo Robitschek of Eleven Madison Park. It was designed to feature Highland Park Scotch Whisky, specifically the brand's 12-year-old single malt that now goes by the name Viking Honour (the 10-year-old Viking Scars is a nice choice, too).
- For the Lavender Honey Syrup:
- 1 cup water
- 1 tablespoon lavender flowers
- 1/2 cup sugar (white granulated)
- 1/2 cup honey
- For the Cocktail:
- 1 1/2 ounces scotch(Highland Park Viking Honour)
- 1/2 ounce Drambuie
- 3/4 ounce lemon juice
- 1/2 ounce lavender honey syrup
- Garnish: dried lavender (a sprig or loose buds)
Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and assembly.
Make the Lavender Honey Syrup
- Gather the ingredients.
- In a small saucepan, bring the water to a boil and add the lavender flowers.
- Stir in the sugar and honey until the sugar's completely dissolved and the honey's fully incorporated.
- Reduce the heat, cover, and simmer for 15 minutes.
- Remove the pan from the heat and let the syrup cool completely. Bottle and store in the refrigerator for up to two weeks.