Scotch isn’t just for slow sipping by the fire anymore.

Today’s bartenders and cocktail lovers are giving this timeless spirit a fresh, fashion-forward twist — shaking it up with bold flavours, unexpected pairings, and a splash of modern flair. Whether you’re into smoky and sultry or bright and refreshing, there’s a Scotch cocktail out there ready to surprise you. In this edition of The Drip, we’re pouring you ten must-try recipes that prove Scotch can be as trendy as it is timeless.

The Macallan Cobbler 

A bold take on a refreshing spritz, The Macallan Cobbler is made with The Macallan Double Cask 12 Year Old (check out new and improved packaging redesign), lemon and apple juice, elderflower cordial, and soda water. The whisky’s rich notes of honey, citrus, and subtle spice shine through, balanced by the crisp freshness of apple and the delicate floral lift of elderflower. Lightly effervescent, elegant, and endlessly drinkable, it’s a modern whisky cocktail that feels both luxurious and refreshing—perfect for golden-hour sipping or a chic pre-dinner aperitif.

Ingredients 

Method 

Add ingredients to an ice filled shaker.

Shake and strain into a highball glass filled with crushed ice and top with soda water.

Grant’s Espresso Martini

The espresso martini is having a moment, and whisky is the chic new twist. Swapping vodka for a smooth, complex whisky adds depth, warmth, and a subtle smokiness that elevates the classic pick-me-up. With Grant’s Whisky, the cocktail takes on layers of honeyed malt and gentle spice, amplifying the rich coffee and velvety texture. Bold, energizing, and indulgent—it’s the on-trend serve of the season.

Ingredients

  • 50ml of Grant’s Triple Wood
  • 25ml of coffee liqueur
  • 25ml of espresso
  • Dash of simple syrup

Method

Pour Grant’s Whisky, coffee liqueur, espresso, and simple syrup ice in a shaker. Strain into a martini glass and garnish with 3 espresso beans.

The Macallan Boulevardier

The Boulevardier is a modern reimagining of a 1920s classic, blending The Macallan Double Cask 18 Year Old with Campari, sweet vermouth, and an orange twist for a perfectly balanced, bittersweet sip. First created in the Parisian jazz age by editor Erskine Gwynne, this stylish cousin to the Negroni quickly became the toast of Left Bank soirées. Sophisticated, moody, and timeless, it’s a cocktail that feels like a page from history, refreshed with a modern drip of luxury. The use of Double Cask 18 adds depth, richness, and an irresistibly long, warming finish—placing the single malt firmly at the centre of this iconic serve.

Ingredients

 Method

Stir all ingredients over ice.Strain into a chilled martini or rocks glass and garnish with an orange twist.

Grant’s Blueberry Sour 

The Grant’s Blueberry Sour is a modern remix of a classic, designed for nights that feel effortless but unforgettable. Juicy blueberries, cooling mint, and a splash of lime play against the smooth, layered character of Grant’s, creating a cocktail that’s equal parts sweet, tart, and refreshing. Finished with a chic dehydrated lemon wheel and a sprig of mint, it’s the kind of serve that elevates a casual hang with friends into a story worth retelling. 

Ingredients​ 

  • 60ml Grant’s Triple Wood​

  • 30ml Blueberry Syrup​
  • 20ml Lime​
  • 6-7 Mint Leaves
  • Dehydrated Lemon Wheel & Mint Sprig​ Garnish​  

Method​ 

  1. Add Grant’s Whisky, blueberry syrup & lime juice in a cocktail shaker.
  2. Shake over ice, garnish with a dehydrated lemon wheel & a mint sprig

A PICK OF PLUMS

A Pick of Plums is an innovative cocktail that spotlights Glenfiddich 14 Year Old in a fresh and playful way. Blended with house-made plum syrup, bright lemon juice, and a dash of aromatic lavender bitters, it’s a serve that strikes the perfect balance between rich, fruity depth and floral elegance. Equal parts refined and approachable, this cocktail is a great way to channel your inner mixologist and impress guests with something new, stylish, and unforgettable.

Ingredients

  • 2 oz Glenfiddich 14 Year Old
  • 1 oz Plum Simple Syrup*
  • 1 oz Lemon Juice
  • 3 Dashes Lavender Bitters

Method

In a shaker, combine all the ingredients and give this a vigorous shake. Double strain into chilled coupe glass. *To make the Plum Simple Syrup, cut 30 g of dried plums in half, place into a small bowl with 1 cup granulated sugar and 1 cup boiled water. Give this a stir until sugar is dissolved. Let this sit until it reaches room temperature before straining. Can be stored in the fridge for up to 2 weeks. 

Macallan Rob Roy: 

Step into the glamour of old New York with the Rob Roy Classic Serve, a cocktail first poured at the Waldorf-Astoria in 1894 and named after the operetta celebrating Scotland’s legendary hero. Today, it’s making a chic return, elevated with The Macallan Sherry Oak 18 Year Old. With its robust layers of ginger, dark chocolate, and dates, this iconic single malt finds perfect harmony alongside sweet vermouth, a dash of Angostura and orange bitters, and a Luxardo cherry. Elegant in its simplicity yet rich in character, the Rob Roy is proof that timeless cocktails never go out of style—they just get better with age.

Ingredients 

  • 50ml Sherry Oak 18 Years Old
  • 15ml sweet vermouth
  • 1 dash angostura bitters
  • 2 dash orange bitters
  • Garnish – Luxardo cherry

Method 

Add ingredients to the mixing glass and fill with ice. Stir for 30 seconds and single strain into a chilled martini glass. Garnish with a Luxardo cherry.

Grant’s Apple Caramel

Meet the Grant’s Apple Caramel—a cocktail that’s as crisp and indulgent as autumn itself. Built on the smooth, layered character of Grant’s Triple Wood, it blends caramel syrup, fresh apple juice, and a splash of lime before being topped with soda for a refreshing lift. The result is a drink that strikes the perfect balance between sweet and tart, rich and effervescent—an easy showstopper that feels both playful and refined.

Ingredients

  • 60ml Grant’s Triple Wood
  • 20ml Caramel Syrup
  • 20ml Apple Juice
  • 20ml Lime
  • Soda

Method

Pour Grant’s whisky, caramel syrup, apple juice & lime juice over ice in highball glass. Top up with soda and stir. Garnish with green apple slices. 

Apple Pie Old Fashioned 

A fall-forward twist on the Old Fashioned, this cocktail swaps tradition for comfort with Gibson’s Finest 12-Year-Old Canadian Whisky at its core. Pure apple cider and a hint of apple pie spice bring cozy, autumnal flavours that feel tailor-made for the season. Perfect alongside a Thanksgiving feast—or simply sipped fireside—it’s the kind of drink that wraps you up like your favourite fall sweater, equal parts nostalgic and on-trend.

Ingredients 

  • 2oz Gibson’s Finest 12-Year-Old Canadian Whisky 
  • 1oz Pure Apple Cider 
  • 0.5oz Simple Syrup 
  • 3 Dashes Angostura Bitters 
  • Pinch of Apple Pie Spice 
  • 2 Apple Slices 

Method

Stir all ingredients in a shaker with ice, then strain into a rocks glass a king cube. Garnish with fresh apple slices for freshness and extra fall flair. 

The Macallan Sour

Few cocktails embody timeless elegance quite like the Sour, and The Macallan Sour is its modern evolution. A sophisticated spin on the 19th-century New York classic, this serve highlights The Macallan Double Cask 15 Years Old, with its layered notes of butterscotch, apple, and sweet spice, topped with an aromatic Sherry float. Traditionally poured into a lowball glass and served neat or over ice, it’s a cocktail that balances history with contemporary flair—proof that the classics never truly go out of style.

Ingredients

Method

Shake all ingredients, except sherry, into an ice filled shaker. Strain into glass over ice. Using a bar spoon, slowly layer the sherry over the top of the cocktail.

Grant’s Crew Driver 

Vibrant and unapologetically fun, this citrus-and-cranberry-forward cocktail is designed for nights that start bold and end unforgettable. Built on the ripe fruit and delicate floral notes of Grant’s Triple Wood, it layers in tangy brightness for a serve that shines as much as the people sipping it. Made for shared laughs, clinking glasses, and the kind of memories worth capturing, it’s the ultimate social cocktail of the season.

Ingredients

  • 50ml of Grant’s Triple Wood
  • 30ml Cranberry Juice
  • 20ml Pink Grapefruit Syrup
  • 20ml Lime 
  • Garnish: Charred Grapefruit Wedge 

Method

Add Grant’s whisky, cranberry juice, pink grapefruit syrup & lime juice in a cocktail shaker. Shake over Ice. Pour over ice in an Old-Fashioned glass. Garnish with a charred grapefruit wedge.

 

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