Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 fl oz | Blended Scotch whisky |
1/2 fl oz | Dutch Cacao white crème de cacao |
1/2 fl oz | Coconut rum liqueur (35-40% alc./vol.) |
1 fl oz | Orange juice (freshly squeezed) |
1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
A medium-sweet Scotch whisky-laced combination of chocolate, coconut and orange.
I revisited this cocktail in November 2022. The original recipe was 45ml (1½oz) Scotch whisky, 15ml (½oz) white cacao, 15ml (½oz) coconut rum, 45ml (1½oz) orange juice, 5ml (1 barspoon) grenadine syrup.
History:
A cocktail from late-1990s London, named due to its base of Scotch whisky and flavour resembling that of coconut-filled Bounty chocolate bars. Mars launched Bounty Bars in the United Kingdom and Canada in 1951.
Nutrition:
One serving of Scotch Bounty contains 170 calories.
Alcohol content:
- 1.2 standard drinks
- 18.02% alc./vol. (36.04° proof)
- 17.1 grams of pure alcohol
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