Name: Oakenshield
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Scotch whisky; 15 ml Cynar/carciofo amaro; 10 ml Walnut liqueur; 2 drop Saline solution 4:1

Oakenshield
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Photographed in a Libbey Old Fashioned 11oz

Ingredients:
1 ¹⁄₂ oz	Blended Scotch whisky
¹⁄₂ oz	Cynar or other carciofo amaro
¹⁄₃ oz	Nux Alpina Walnut Liqueur
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of half walnut.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Allergens:

Recipe contains the following allergens:

Walnut (Nocino) liqueur - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Bittersweet, herbal and subtly nutty with delicate notes of smoky whisky. A tasty late-night sipper.

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History:

Adapted from a recipe by Pip Hanson at Marvel Bar at The Bachelor Farmer, in Minneapolis, USA.

Nutrition:

One serving of Oakenshield contains 148 calories

Alcohol content:

1.3 standard drinks
26.61% alc./vol. (26.61° proof)
18.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

28th April at 13:11

We do love these pared back, no-nonsense wee-small-hours sippers. Add a drop or two of Boker's or chocolate bitters if you're game.

Nicholas Sowards

27th April 2023 at 01:11

I'm too afraid to put that much saline in! Is it actually 2 dashes? Or should it be drops?

Simon Difford

27th April 2023 at 08:46

Thanks for bringing to my attention, Nicholas. Now corrected to show just 2 drops.

John Hinojos

24th February 2023 at 03:59

As a walnut lover, this is outstanding. Perfect as an after-dinner cocktail or evening sipper. Wonderful hints of the scotch and the walnut. The Cynar enhances the walnut flavours. Wonderful on a cold evening.

Nicola Adams

6th July 2021 at 18:49

A bit less whiskey ands a bit more nocello and it reminds me of the woods on a wet day in Autumn. There’s a definite dankness to the flavours, in a bad way, tho if you were to I use a heavily peated Isla whisky it could be a bit much, like you’d stuck your face in some mushroom compost.... I can’t help wondering if and how I could use moss as a garnish.