Type what you have

Ingredients

• ✓ scotch whiskey
• amaretto liqueur

Instructions

1. 1 In a rocks glass with ice, combine the scotch and amaretto. Stir.

By Julianne

Ingredients

• ✓ scotch whiskey
• ice cube
• vodka

Instructions

1. 1 Fill a rocks glass with ice cubes. Pour in vodka and top off with just a splash of Scotch whiskey. Stir gently before serving.

By DrOwen L Falk

Ingredients

• ✓ scotch whiskey
• sweet vermouth
• orange juice
• brandy
• ice cube

Instructions

1. 1 Combine Scotch, sweet vermouth, orange juice, and brandy in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into a chilled glass.

By Allrecipes

Ingredients

• ✓ scotch whiskey
• sweet vermouth
• ice cube
• angostura bitters
• maraschino cherry

Instructions

1. 1 Pour Scotch and vermouth into a glass with ice cubes. Shake in bitters, stir, and garnish with a maraschino cherry.

By c-biskit

Ingredients

• ✓ scotch whiskey
• ice cube
• drambuie liqueur
• ice

Instructions

1. 1 Place 2 large ice cubes in a rocks class. Set aside in the freezer.
2. 2 Combine Scotch and Drambuie in a cocktail mixing glass. Add 1/2 cup ice and stir until chilled. Strain into the chilled rocks glass.

By Allrecipes

Ingredients

• ✓ scotch whiskey
• ice cube
• ginger liqueur
• ginger beer

Instructions

1. 1 Fill a shaker with ice; add ginger liqueur and Scotch. Cover shaker and shake; pour into a tumbler and top with ginger beer.

By DrSeussFreak

Ingredients

• ✓ scotch whiskey
• ham
• brown sugar
• cornstarch
• mustard powder
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting.
3. 3 Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.

By Mazzeppa

Ingredients

• ✓ scotch whiskey
• half-and-half
• sugar
• egg yolk
• vanilla extract
• heavy cream
• dark rum
• vanilla ice cream

Instructions

1. 1 In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
2. 2 Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.

By Sara

Ingredients

• ✓ scotch whiskey
• barbecue sauce
• worcestershire sauce
• ginger
• cayenne pepper
• paprika
• chili powder
• garlic powder
• onion salt
• oregano
• red pepper flake
• white sugar
• black pepper
• hot pepper sauce

Instructions

1. 1 In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

By Grant Mosesian

Ingredients

• ✓ scotch whiskey
• penne pasta
• olive oil
• onion
• fish stock
• white wine
• salmon
• heavy cream
• black pepper
• parmesan cheese
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
3. 3 Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
4. 4 In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

By EMMYJAY1

Ingredients

• ✓ scotch whiskey
• chicken liver
• milk
• butter
• yellow onion
• black peppercorn
• garlic
• red pepper flake
• balsamic vinegar
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
3. 3 Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
4. 4 Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
5. 5 Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

By Colleen Renzullo

Ingredients

• ✓ scotch whiskey
• pastry shell
• heavy cream
• vanilla extract
• white sugar
• egg yolk
• gelatin
• water
• white sugar
• salt
• clove
• cinnamon
• nutmeg
• ginger
• milk
• cream
• pumpkin puree

Instructions

1. 1 Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
2. 2 Pour the cold water into a small bowl and sprinkle gelatin over to soften.
3. 3 Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
4. 4 Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
5. 5 Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

By RMcKee