Cocktail Explorer

“The clean oakiness and the soft vanilla notes found on the palate of Cutty make it perfect as a base for any and all Scotch-based drinks.”

Gary Regan – mixology expert

Launched at the height of cocktail culture, Cutty Sark became an instant hit in mixed drinks. The blend’s smooth, clean and subtle flavours make it the perfect base for classic and contemporary mixed drinks.

Our favourite cocktails

  • Privateer Cutter 1

    The Privateer Cutter

    • 45ml (1.5 oz.) Cutty Sark Prohibition Edition
    • 30ml (1 oz.) Brugal Extra Viejo Rum
    • 15ml (0.5 oz.) Light Amaro
    • 7.5ml (0.25 oz.) Triple Sec
    • Twist of Orange peel

    Combine all ingredients in a mixing glass and Stir for 10 seconds. Strain into a chilled cocktail glass, garnish with Orange peel.

  • cutty-storm

    Cutty Storm

    • 35ml (1.25oz) Cutty Sark Blend
    • 15ml (0.5oz) Triple Sec
    • 2 Dashes of Angostura Bitters
    • 1 Wedge of fresh Lime, squeezed
    • Lemonade to top

    Pour all ingredients over cubed ice in tall glass starting with lime wedge, light stir, top up with fresh cubed ice if needed.

  • cutty-and-cola

    Cutty Sark and Cola

    • 35ml (1.25oz) Cutty Sark Blend
    • Cola to top
    • Orange twist
    • Wedge of orange to garnish

     

    Fill a highball glass with ice. Pour the Cutty Sark and Cola over the ice and squeeze the twist of orange over the top of the glass, releasing the citrus oils from peel. Garnish with  the orange wedge and serve.

  • Cutty Vanilla Collins 2

    Cutty’s Vanilla Collins

    • 60ml (2 oz.) Cutty Sark Prohibition Edition
    • 25ml (0.75 oz.) Fresh Lemon Juice
    • 25ml (0.75 oz.) Vanilla Syrup (one vanilla bean cut up and steeped in a quart of simple syrup overnight)
    • Slice of Orange
    • 1 Cocktail Cherry

    Combine ingredients in a shaker full of ice. Shake and strain in to a Collins glass full of ice. Top with soda water and garnish with a slice of orange and a cherry.

  • 100 is the new 80 1

    100 is the new 80

    • 60ml (2 oz.) Cutty Sark Prohibition Edition
    • 1 Tsp. Ginger Syrup
    • 1 Tsp. Amontillado Sherry
    • 0.5 Tsp Demerara Syrup
    • 2 Dashes of Barrel-Aged Bitters
    • Twist of Orange peel

    Combine all ingredients in a mixing glass and Stir for 10 seconds. Strain in to an ice filled rocks glass and garnish with an orange peel.

  • cutty-old-fashioned

    Old Fashioned

    • 50ml (1.75oz) Cutty Sark Blend
    • 7.5ml (0.25oz) Sugar Syrup
    • 6 Dashes of Angostura Bitters
    • Long twist of Orange peel

     

    Fill a mixing glass with ice and add the sugar syrup and the bitters. Stir for a good 10 seconds then add 25ml of Cutty Sark. Stir for another 20 seconds. Add the remaining 25ml of Cutty Sark and stir for another 10 seconds. Strain in to an ice filled tumbler and garnish with a long twist of orange peel and serve.

  • Victory is Mine 1

    Victory is Mine

    • 60ml (2 oz.) Cutty Sark Prohibition Edition
    • 25ml (0.75 oz.) Apricot Liquer
    • 25ml (0.75 oz.) Fresh Lime Juice
    • 1 Dash of Angostura Bitters
    • 1 Egg White

    Combine all the ingredients in a shaker, without ice, and shake vigorously to froth the egg whites. Add ice and shake a second time. Strain into a chilled coupe glass.

  • cutty-sparkling-water

    Cutty Sark and Soda

    • 35ml (1.25oz) Cutty Sark Blend
    • Soda to top
    • Lemon twist
    • Lemon wedge to garnish

     

    Fill a highball glass with ice. Pour the Cutty Sark and Soda over the ice and squeeze the twist of Lemon over the top of the glass, releasing the citrus oils from peel. Garnish with the lemon wedge and serve.

  • cutty-rob-roy

    Rob Roy

    • 50ml (1.75oz) Cutty Sark Blend
    • 35ml (1.25oz) Sweet Vermouth
    • 3 Dashes of Angostura Bitters
    • Maraschino Cherry to Garnish

    Combine all ingredients in a mixing glass and stir over ice for 10 seconds. Fine strain in to a chilled coupette, garnish with the Maraschino Cherry and serve.

  • Cutty Pear Cooler 1

    Cutty Pear Cooler

    • 45ml (1.5 oz.) Cutty Sark Prohibition Edition
    • 15ml (0.5 oz.) Lemon Juice
    • 7.5ml (0.25 oz.) Honey
    • 60ml-90ml (2-3 oz.) Ginger Beer
    • 1/8th of a ripe Pear

    In the metal part of a shaker, muddle the pear with honey and lemon. Fill with ice, add the whisky and shake. Double strain into an ice filled Collins glass. Top with ginger beer and garnish with a pear slice.

  • cutty-sour

    Cutty Sour

    • 50ml (1.75oz) Cutty Sark Blend
    • 25ml (0.75oz) Lemon Juice
    • 15ml (0.5oz) Sugar Syrup
    • 4 Dashes of Angostura Bitters
    • Lemon twist to garnish

    Combine all the ingredients in a shaker full of ice and shake vigorously. Strain in to an ice filled tumbler. Garnish with the lemon twist and serve.

  • cutty-on-the-rocks

    On The Rocks

    • 60ml (2oz) Cutty Sark Scotch Whisky

    Build over fresh cubed ice in short glass.

  • Glasgow Dagger2

    The Glasgow Dagger

    • 60ml (2 oz.) Cutty Sark Prohibition Edition
    • 15ml (0.5 oz.) Amontillado Sherry
    • 15ml (0.5 oz.) Pedro Ximenex Sherry
    • 2 dashes Angostura Bitters
    • Twist of Lemon peel

    Combine all ingredients in a mixing glass and Stir for 10 seconds. Strain into a chilled cocktail glass, garnish with Lemon peel.

  • cutty-buck

    Cutty Buck

    • 25ml (0.75oz) Cutty Sark Scotch Whisky
    • 15ml (0.5oz) Freshly squeezed lime juice
    • 2 Dashes Angostura Bitters
    • Top with Ginger Beer

    Pour all ingredients over cubed ice in tall glass and swizzle. Top up with fresh cubed ice if needed.

Cutty Sark Blend

cutty-on-the-rocks

On The Rocks

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cutty-on-the-rocks

On The Rocks

  • 60ml (2oz) Cutty Sark Scotch Whisky

Build over fresh cubed ice in short glass.

cutty-and-cola

Cutty Sark and Cola

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cutty-and-cola

Cutty Sark and Cola

  • 35ml (1.25oz) Cutty Sark Blend
  • Cola to top
  • Orange twist
  • Wedge of orange to garnish

 

Fill a highball glass with ice. Pour the Cutty Sark and Cola over the ice and squeeze the twist of orange over the top of the glass, releasing the citrus oils from peel. Garnish with  the orange wedge and serve.

cutty-sparkling-water

Cutty Sark and Soda

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cutty-sparkling-water

Cutty Sark and Soda

  • 35ml (1.25oz) Cutty Sark Blend
  • Soda to top
  • Lemon twist
  • Lemon wedge to garnish

 

Fill a highball glass with ice. Pour the Cutty Sark and Soda over the ice and squeeze the twist of Lemon over the top of the glass, releasing the citrus oils from peel. Garnish with the lemon wedge and serve.

cutty-buck

Cutty Buck

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cutty-buck

Cutty Buck

  • 25ml (0.75oz) Cutty Sark Scotch Whisky
  • 15ml (0.5oz) Freshly squeezed lime juice
  • 2 Dashes Angostura Bitters
  • Top with Ginger Beer

Pour all ingredients over cubed ice in tall glass and swizzle. Top up with fresh cubed ice if needed.

Cutty Sark Prohibition Edition