Scotland is on pins and needles. The UK hangs in the balance. You should... find some clever ways to ingest scotch, whether you’re celebrating or lamenting. Actually, don’t bother. We just did that. Here they are...
You might not think to dunk a whole egg in Drambuie for a day. But then you wouldn’t be a bartender at Jack Rose, who then mixes the white from that egg with Islay scotch, lemon and Earl Grey tea, and then garnishes the whole thing with crumbled tea biscuits. (Apologies if you are that guy.)
If Daniel Plainview wore a kilt, he’d probably order this milkshake at Satellite Room—a perfectly simple concoction of chocolate ice cream, whole milk and scotch. And he’d probably ignore the fact that it’s called the Lucy Ricardo.
Here’s a Dutch beer. But don’t let that fool you. They get their malt from the Bruichladdich distillery on Islay, what they call some of the most heavily peated malt in the world. Then they turn it into an imperial stout. Then you drink it.
At this modernist-yet-rural spot, they deconstruct their butterscotch pudding. What this means to you: you’ll receive some cubes of pound cake, which you’ll then dunk, fondue-like, into little pitchers of whipped cream and scotch sauce. With real scotch.
Good news: it’s still warm enough to drink blended cocktails with crushed ice. Especially when said cocktails involve scotch, pumpkin puree, black tea and beer. It hits the menu tomorrow at Estadio, and it’ll stay there until Thanksgiving—in case this independence vote goes all Bush v. Gore on you.
