Shopping Cart

SWEETDRAM COCKTAILS

ESCUBAC

ESCUBAC & TONIC

  • 50ml Escubac
  • Tonic

Pour Escubac into a highball glass. Add ice and top with tonic. Garnish with a slice of lemon.

ESCUBAC FIZZ

  • 50ml Escubac
  • 20ml creme de peche
  • 20ml lemon juice
  • Orange bitters
  • Soda

Combine Escubac, lemon, creme de peche and a dash of orange bitters in a cocktail shaker. Add ice and shake. Double strain into an ice-filled highball glass. Top with soda and garnish with an orange twist.

ESCUBAC & TONIC

  • 50ml Escubac
  • Tonic

Pour Escubac into a highball glass. Add ice and top with tonic. Garnish with a slice of lemon.

ESCUBAC VESPER

  • 50ml Vodka
  • 25ml Escubac
  • 12.5ml Dry Vermouth

Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lemon twist and samphire.

ESCUBAC & TONIC

  • 50ml Escubac
  • Tonic

Pour Escubac into a highball glass. Add ice and top with tonic. Garnish with a slice of lemon.

ESCUBAC VESPER

  • 50ml Vodka
  • 25ml Escubac
  • 12.5ml Dry Vermouth

Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lemon twist and samphire.

WHISKY AMARO

WHISKY AMARO & SODA

  • 50ml Whisky Amaro
  • Soda

Pour Whisky Amaro into a highball glass, add ice, and top with soda. Garnish with an orange quarter.

WHISKY AMARO SOUR

  • 50ml Whisky Amaro
  • 20ml lemon
  • 20ml egg white
  • 1 heaped bar spoon cherry jam

Combine ingredients in a shaker with ice and shake vigorously for 20-30 seconds. Double strain into an ice-filled highball glass. Garnish with a lemon twist.

WHISKY AMARO & SODA

  • 50ml Whisky Amaro
  • Soda

Pour Whisky Amaro into a highball glass, add ice, and top with soda. Garnish with an orange quarter.

WHISKY AMARO SOUR OLD FASHIONED

  • 25ml Whisky Amaro
  • 25ml bourbon whiskey
  • Brown sugar cube
  • Orange bitters
  • Slice of orange cut into quarters

Add the sugar, orange quarters, and bitters to a mixing glass and stir to dissolve the sugar and lightly mash the oranges. Add Whisky Amaro and bourbon and continue to stir until sugar is completely dissolved. Add ice and stir until chilled then double strain into an ice-filled rocks glass. Garnish with an orange twist.

WHISKY AMARO SOUR

  • 50ml Whisky Amaro
  • 20ml lemon
  • 20ml egg white
  • 1 heaped bar spoon cherry jam

Combine ingredients in a shaker with ice and shake vigorously for 20-30 seconds. Double strain into an ice-filled highball glass. Garnish with a lemon twist.

WHISKY AMARO SOUR OLD FASHIONED

  • 25ml Whisky Amaro
  • 25ml bourbon whiskey
  • Brown sugar cube
  • Orange bitters
  • Slice of orange cut into quarters

Add the sugar, orange quarters, and bitters to a mixing glass and stir to dissolve the sugar and lightly mash the oranges. Add Whisky Amaro and bourbon and continue to stir until sugar is completely dissolved. Add ice and stir until chilled then double strain into an ice-filled rocks glass. Garnish with an orange twist.

SMOKED SPICED RUM

SMOKED SPICED RUM & GINGER

  • 50ml Smoked Spiced Rum
  • Ginger beer

Pour Smoked Spiced Rum into a highball glass and squeeze in some fresh lime juice. Add ice and top with ginger beer. Garnish with a slice of lime.

SMOKED SPICED NEGRONI

  • 25ml Smoked Spiced Rum
  • 25ml Sweet Vermouth
  • 25ml Campari

Combine ingredients in a mixing glass with ice. Stir down until well chilled and strain into an ice-filled rocks glass. Garnish with a lemon twist or pineapple fronds.

SMOKED SPICED RUM & GINGER

  • 50ml Smoked Spiced Rum
  • Ginger beer

Pour Smoked Spiced Rum into a highball glass and squeeze in some fresh lime juice. Add ice and top with ginger beer. Garnish with a slice of lime.

SMOKED SPICED DAIQUIRI

  • 50ml Smoked Spiced Rum
  • 20ml lime juice
  • 15ml simple syrup (1:1)

Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lime twist.

SMOKED SPICED NEGRONI

  • 25ml Smoked Spiced Rum
  • 25ml Sweet Vermouth
  • 25ml Campari

Combine ingredients in a mixing glass with ice. Stir down until well chilled and strain into an ice-filled rocks glass. Garnish with a lemon twist or pineapple fronds.

SMOKED SPICED DAIQUIRI

  • 50ml Smoked Spiced Rum
  • 20ml lime juice
  • 15ml simple syrup (1:1)

Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lime twist.

BLEND #1 BLENDED SCOTCH WHISKY

SCOTCH SAZERAC

  • 60ml Blend #1 Blended Scotch Whisky
  • 12.5ml Sweetdram Cask-Aged Moonshine Liqueur
  • 5ml Sweetdram Whisky Amaro
  • Sweetdram Wild Absinthe (to rinse)
  • 1/2 tsp light muscovado sugar

Rinse a rocks glass with absinthe, swirling to coat the sides. Return any excess spirit to the bottle then add the sugar and Whisky Amaro to the glass and muddle until the sugar dissolves. In a separate mixing glass, combine the remaining spirits, add ice and stir very well. Strain into the rocks glass. Garnish with an orange twist.

ROB ROY

  • 50ml Blend #1 Blended Scotch Whisky
  • 35ml Sweet Vermouth
  • 2 dashes Angostura bitters

Combine all ingredients into mixing glass, add ice and stir until chilled. Double strain into coupe glass. Garnish with maraschino cherry.

SCOTCH SAZERAC

  • 60ml Blend #1 Blended Scotch Whisky
  • 12.5ml Sweetdram Cask-Aged Moonshine Liqueur
  • 5ml Sweetdram Whisky Amaro
  • Sweetdram Wild Absinthe (to rinse)
  • 1/2 tsp light muscovado sugar

Rinse a rocks glass with absinthe, swirling to coat the sides. Return any excess spirit to the bottle then add the sugar and Whisky Amaro to the glass and muddle until the sugar dissolves. In a separate mixing glass, combine the remaining spirits, add ice and stir very well. Strain into the rocks glass. Garnish with an orange twist.

WHISKY SOUR

  • 35ml Blend #1 Blended Scotch Whisky
  • 20ml lemon juice
  • 15ml simple syrup (1:1)
  • 1/2 egg white
  • 2 dashes Angostura bitters

Combine whisky, lemon juice, simple syrup and egg white in a shaker. Dry shake without ice. Add ice, hard shake then double strain into coupe glass. Add 2 dashes of bitters to foam. Garnish with lemon peel. For a sweeter version use 50ml of whisky, 25ml of lemon juice and 25ml of sugar syrup.

ROB ROY

  • 50ml Blend #1 Blended Scotch Whisky
  • 35ml Sweet Vermouth
  • 2 dashes Angostura bitters

Combine all ingredients into mixing glass, add ice and stir until chilled. Double strain into coupe glass. Garnish with maraschino cherry.

WHISKY SOUR

  • 35ml Blend #1 Blended Scotch Whisky
  • 20ml lemon juice
  • 15ml simple syrup (1:1)
  • 1/2 egg white
  • 2 dashes Angostura bitters

Combine whisky, lemon juice, simple syrup and egg white in a shaker. Dry shake without ice. Add ice, hard shake then double strain into coupe glass. Add 2 dashes of bitters to foam. Garnish with lemon peel. For a sweeter version use 50ml of whisky, 25ml of lemon juice and 25ml of sugar syrup.