Here, 5 excellent whiskey coctails for a modern Burns Supper like the Ortensia, a refashioned Negroni made with Punt e Mes (an assertive sweet vermouth) (right); the Boss Tweed, a hearty combination of Scotch, rum, brandy, and bitters; and the Blood & Sand, a blended Scotch drink accented with cherry liqueur.
Smoky Apple
Not to be confused with the candy-sweet apple martini, this cocktail from Mistral in Boston combines rich blended Scotch with apple schnapps and spicy Angostura bitters.
Ortensia
For the cocktails at Amalia in Manhattan, beverage director Holly Roberts refashions classic recipes such as the Negroni, made here with Scotch whiskey and Punt e Mes, an assertive sweet vermouth.
Boss Tweed
This hearty combination of rum, brandy, Scotch and bitters is named for William Tweed, an infamous 19th-century New York City politician known for blatant corruption and an enormous appetite for power.
Blood & Sand
This classic cocktail served at West Side Lounge in Cambridge, Massachusetts, is fruity and only faintly smoky—an approachable drink for people who aren't sure they like Scotch.
Cameron's Cooler
Scotch-lover Father Cameron Ayers (a close friend of Duggan McDonnell's) challenged the mixologist to come up with a Scotch-based cocktail that was bold and refreshing but stayed true to the whiskey’s roots.
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