Please find a selection of cocktail recipes below, click on each one for details.
COLD FASHIONED
A FESTIVE SIPPER
Rich and aromatic with a zesty kick!
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Bruadar Spiced
Cortino Barrel-Aged Cold Brew
Angostura Orange Bitters
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Add a large cube of ice to a whisky tumbler
Combine all igredients into glass and stir.
Top with a festive garnish - we recommend cranberries, rosemary or dried orange
Image source (@virtually_leona on Instagram)
SPICED HONEY NEGRONI
A CLASSIC WITH A TWIST
Negroni with a honeyed twist. Super simple and equally as delicious.
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40ml Dry gin
30ml Campari
20ml Bruadar Spiced
20ml Vermouth
3 Dashes bitters
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Add cubed ice to your glass and pour over all ingredients.
Stir over ice and enjoy.
SPICED JAM SOUR
SWEET AND SOUR
A sweeter take on the classic whisky sour, the addition of Bruadar Spiced elevates this cocktail to the next level.
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30ml Old Perth Original
30ml Bruadar Spiced
1 tsp Jam
10ml Honey syrup
20ml Fresh lemon juice
Egg whites (optional)
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Combine all ingredients into a shaker with ice and shake well.
Strain into a glass and enjoy.
SPICED HONEY HOT TODDY
HONEY AND SPICE
This creamy delight is an indulgence of the senses with aromatic spices, warming honey and light creamy goodness wrapped up in one sip.
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CREAM
Double cream
Vanilla
Cinnamon
HOT TODDY
30ml Bruadar Spiced
30ml Old Perth Original
2 Dashes bitters
Top with hot water
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Spiced vanilla cream
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CREAM
Add the cream, vanilla and cinnamon to a large mixing bowl and use an electric whisk to mix until it forms stiff peaks.
HOT TODDY
Combine Bruadar Spiced, Old Perth Original, bitters and hot water in a glass of your choice (we recommend a mug)
Top with vanilla spiced cream and enjoy!
ULTIMATE HONEY & LEMON
As seen on ITV Love Your Weekend
WARMING AND SWEET
A comforting treat, providing warmth on chilly days with a delightful combination of honeyed and fruity sweetness.
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40ml Bruadar Single Malt Whisky Liqueur
5ml Mac-Talla Terra (or any peated whisky)
10ml Lemon juice
15ml Honey
200ml Cloudy Apple Juice
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Lemon wedge and cinnamon stick
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Combine all ingredients in a saucepan over a gentle heat. When it starts to bubble take off the heat and transfer into a mug or glass of your choice.
Created by Becky Paskin
BEE’S KNEES
SWEET, SHARP & REFRESHING
Combining Bruadar, Gin, honey and lemon creates a delicious, fragrant summer serve which is ideal for outdoor gatherings.
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30ml Bruadar Single Malt Whisky Liqueur with honey & sloe berries
40ml Gin
20ml Fresh Lemon juice
10ml Honey Syrup
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Lemon twist
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Build ingredients in a cocktail shaker, shake well with ice, strain into a glass and garnish with a lemon twist.
Created by Jack Jamieson
COLD BRU
AN INDULGENT PICK-ME-UP
Fans of espresso martinis will love this whisky version. Bruadar’s rich honey notes pair beautifully with coffee and a sweet chocolate garnish.
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60ml Bruadar Single Malt Whisky Liqueur with honey & sloe berries
30ml Chilled Espresso
10ml Simple syrup
Dash of foamer (optional)
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Dark Chocolate
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Build ingredients in a cocktail shaker, shake well with ice, strain into a glass and grate dark chocolate over the top to garnish.
Created by Jack Jamieson
HONEYMOON
TALL, TROPICAL & FRUITY
Rum, Coconut and Pineapple enhance Bruadar’s fruity notes in this tall serve that will instantly transport you to a warm Caribbean beach .
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20ml Bruadar Single Malt Whisky Liqueur with honey & sloe berries
30ml Rum
10ml Coconut syrup
40ml Pineapple juice
20ml Lime juice
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Fresh pineapple slice
Maraschino cherry
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Build ingredients in a cocktail shaker, shake well with ice, strain into a glass with crushed ice.
Created by Jack Jamieson
SUMMER CUP
The "summer cup" is generally thought to be Pimms' thing, but it can be made with other ingredients with equally delicious results. If your tonic isn't citrusy, add some extra zing through fresh juice. Raid your herb garden, add a slice of fresh orange and enjoy. Easy!
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35ml Bruadar Liqueur
35ml Campari/bitter liqueur
Citrusy tonic
Orange slice
Rosemary
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Orange slice & rosemary
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1. Build in glass
2. Top with tonic to taste
Created by Jack Jamieson
HONEY PLUM PUNCH
A FRUITY, SUMMERY SHARING SERVE
The perfect sharing serve to welcome guests to a party or BBQ, Honey Plum Punch is a great way to leverage the fruity and honeyed notes of Bruadar. Slice up some fruit, grab some mint, whisky and clear space in your fridge.
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150ml Bruadar
100ml Old Perth Original
Juice of 1 Lemon
50ml Peach Syrup and a small handful of whole star anise and cinnamon sticks, or make your own Spiced plum syrup*
Sliced fruit - 1 plum, 1/2 peach, 1/2 pear
Handful of mint leaves
750ml of dry cider
*For Spiced plum syrup: Cut up 3 plums into small cubes, weigh and combine with that weight in caster sugar. Add 1 star anise, cover and refrigerate for 2 days. Strain out syrup that forms.
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Add all ingredients to a jug, stir and top up with the cider. Cover and refrigerate for at least 4 hours. Remove mint (and whole spices if you have used them) and enjoy over ice when ready.
Created by Jack Jamieson
TWINPROP
BALANCED AND BITTERSWEET
A Scottish spin on the modern classic ‘paper plane’ cocktail (based on 'The Last Word', a classic, prohibition-era cocktail) with peated whisky replacing the bourbon and Bruadar’s fruity notes standing in for Nonino.
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20ml Bruadar Single Malt Whisky Liqueur
40ml Mac-Talla Terra Islay Single Malt Whisky
30ml Campari or any bitter liqueur
20ml Fresh lemon juice
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Garnish with a fresh mint sprig or leaf.
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Add all to a shaker and fill with ice. Shake vigorously for 30 second and strain into a chilled coupe.
Created by Jack Jamieson
JULEP
FRESH, MINTY AND REFRESHING
Essentially a mint-laced old fashioned made with crushed ice, they're super easy to make and if you've got a suitable cup, will stay tasty and chilled for a while. Peaty Mac-Talla Terra Islay Single Malt Whisky is paired with Bruadar (replacing the traditional bourbon and sugar) bringing a sweet and smoky twist on the ultimate hot-weather serve.
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45ml MacTalla Terra
25ml Bruadar
5ml Orgeat
4 dashes Angostura bitters
8-10 mint leaves
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Garnish with a mint sprig or two.
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Add all to a julep cup and muddle the mint. Fill with crushed ice and stir. Add a straw and more ice.
Created by Jack Jamieson
Honey – Bru
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35ml x Bruadar
60ml x Pale Ale (any)
10ml x orange juice
20ml x lemon juice
20ml x soda water
20ml x honey
2 x fresh raspberries
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Red apple slice
3 x dried cranberries
Dusting of icing sugar
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Pour pale ale and soda water directly into chilled cup. Pour remaining ingredients into cocktail shaker, fill with ice, close and shake for ten seconds. Double strain into cup over pale ale and soda water. Add ice and garnish.
Juicy and refreshing with a dry finish
Bruadar binds sharp, fruity ingredients whilst drawing body and depth from its honeyed essence. This allows the citrus-forward pale ale to balance the cocktail with a dry hopped finish.
Created by Stephen Mutty
Sloeld Fashioned
A RICH, COMPLEX TAKE ON THE CLASSIC SERVE
Smoky whisky, buttery, woody maple syrup (use the best quality you can find) combined with Bruadar’s balanced layers of whisky, honey and sloe makes for a smooth Old Fashioned with a new level of depth and complexity.
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50ml MacTalla Terra
25ml Bruadar
1 tsp Maple Syrup
3 dashes Angostura Bitters
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Slice a cheek of a plum and thinly slice lengthways. Skewer with a cocktail stick and fan out.
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Add all to glass, fill with ice, stir then add garnish.
Created by Jack Jamieson
Whisky Spritz
LIGHT, BALANCED AND REFRESHING
A refreshing serve which enhances Bruadar’s fruity notes, with fresh citrus and a bitter liqueur to cut through the sweetness. Equally enjoyable at a summer BBQ or by the fireside in winter.
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30ml Bruadar
30ml Old Perth Original
30ml Bitter Liqueur of choice e.g. Aperol or Campari
15ml Fresh lime juice
Top up with tonic water
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Citrus slice and sprig of rosemary.
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Add all but tonic to a wine glass, fill with ice, and top with tonic. Stir well and garnish.
Created by Jack Jamieson
Mince Pie Hot Chocolate
WARMING AND DECADENT
The ultimate winter serve: enjoy a glass of festive cheer with the taste of Mince Pies & Christmas Cake combined with hot chocolate.
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30ml Bruadar
30ml Old Perth Original
30ml PX Sherry
Barspoon maple syrup or honey
Hot chocolate
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Sprinkle over miniature marshmallows & torch with a blowtorch (optional but recommended).
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Add Bruadar, Old Perth Original, PX Sherry and your choice of maple syrup or honey to a cocktail shaker and shake until well-mixed. Pour into a mug or tall, heatproof glass and top up with Hot Chocolate.
Created by Jack Jamieson
Party Popper
Bubbly, floral and spiced
Served in a champagne flute, this drink celebrates the light and bubbly nature in which Bruadar can be enjoyed. Paired with wine notes from prosecco and the nuttiness of fino sherry, the Party Popper is mature and moreish. Delicate floral zest from cooled chamomile flowers plays nicely with bursting sloe berries and a touch of ginger spice to warm the finish.
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25ml Bruadar
50ml chamomile tea (brewed for 4 mins, strained and cooled)
10ml lemon juice
25ml ginger ale
15ml fino Sherry (any)
5ml sugar syrup
25ml Prosecco
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Long orange zest twist
Small bunch of red currants
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Pour ginger ale and Prosecco directly into chilled wine glass. Pour remaining ingredients into cocktail shaker, fill with ice and stir with bar spoon for 15 seconds. Double strain into wine glass over ginger ale and Prosecco. Add ice and garnish.
Created by Stephen Mutty
A WARM HYGGE
Rich, creamy and warming
The rounded warmth and texture of Bruadar mix well with the richness of oat milk. Candied chestnuts and maple syrup bring a familiar treat to this cocktail with a hint of cocoa that hug the flavours together.
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20ml Bruadar
20ml Rye Whiskey (any)
10ml chestnut syrup
5ml pineapple juice
70ml Oat Milk
5ml maple syrup
4ml dash chocolate bitters
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Grated chestnut over top of drink
Mini sugared doughnut on side
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Pour all ingredients into cocktail shaker. Fill with ice, close and shake for ten seconds. Double strain into glass. Add ice and garnish.
Created by Stephen Mutty
The Seasonal Sour
TART, FRESH AND WARMING
A cool short serve with warming wintery flavours – think a chilled (and strong!) hot toddy. Add egg whites for a creamy mouthfeel or serve without for a more refreshing finish.
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50ml Bruadar
20ml Old Perth Orignal Blended Malt Whisky
40ml Apple & Pear Juice
20ml Lemon juice
Egg whites (optional)
Cinnamon dusting
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With egg whites:
1. Add all to shaker and shake vigorously with ice for 30 seconds
2. Strain out ice and shake liquid again on its own for a further 30 seconds
3. Pour into a glass and top with a dusting of cinnamon
Without egg whites:
1. Add all ingredients to a shaker and shake with ice for 30 seconds
2. Pour into a glass and dust with cinnamon
Created by Jack Jamieson
BRUADAR ROYALE
SUMMER SERVE
Super simple and equally as delicious, this summer serve won’t disappoint!
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25ml Bruadar Single Malt Whisky Liqueur
10ml Swedish Pear Cognac Liqueur
Topped with prosecco
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Fresh respberries
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Build ingredients in desired glass and top with fresh raspberries.
Created by Thomas Cuthbert
OUR MIXOLOGISTS
STEPHEN MUTTY
Hailing from Dundee, Scotland, award-winning mixologist Stephen Mutty is all about his Scottish & Mauritian roots creating inventive flavour pairings.
This, in addition to his curious nature, bring a familiar touch to his fantastic drinks.
Stephen’s cocktails were inspired by the Danish concept of “hygge” (pronounced “hoo-ga”). there is no direct English translation for this Scandinavian term which encompasses a feeling of cosy contentment and well-being that is achieved by taking time to live well and enjoy the simple things in life – perfect for lifting your spirits during the long winter months. each cocktail has been created to be savoured in comfortable surroundings with those closest to you.
Jack runs the hugely popular Instagram page @scottishmixology.
The original concept was to make tasty drinks with a Scottish twist and creative flair. Since its inception, the blog has flourished, showcasing the wonderful world of Scottish food and drink to a global audience.
Despite working in an unrelated field as a trainee actuary, Jack’s love for all things distilled began in his waiting days, when he had unfettered access to the bar collection.
The blog now covers a wide-range of drink-related topics, connecting ardent distillers across the globe and many like-minded fanatics.