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Clan MacLeod

Name: Clan MacLeod
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Peated malt whisky; 22.5 ml Lemon juice; 15 ml Orange Curaçao; 7.5 ml Ginger syrup; 50 ml Lemonade

Difford’s Guide

Discerning Drinkers (5)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 ¹⁄₂ fl oz	Peated single malt whisky
³⁄₄ fl oz	Lemon juice (freshly squeezed)
¹⁄₂ fl oz	Ferrand Dry Curaçao liqueur
¹⁄₄ fl oz	Monin Ginger Syrup
1 ²⁄₃ fl oz	Lemonade English-style

Garnish: Lemon slice wheel

How to make

Glassware

Serve in a Collins glass

Method:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with lemonade.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Clan MacLeod contains 180 calories

Alcohol content:

1.4 standard drinks
13.32% alc./vol. (26.63° proof)
20 grams of pure alcohol

History

Created in May 2023 by yours truly. I named this riff on the Auld Alliance after the MacDonalds, the clan whose stronghold was Knock Castle, better known as Caisteal Chamuis (Castle Camus), now the name of the peaty whisky I based this cocktail on.

More cocktails by Simon Difford

Review

A peaty Whisky Collins with orange and ginger.

Lagavulin 16yo Islay single malt whisky 750ml - makes 16.5 cocktails
$89.99 $5.45 per cocktail

Lagavulin 16yo Islay single malt whisky image

Ferrand Dry Curacao 750ml - makes 50 cocktails
$34.99 $0.70 per cocktail Ferrand Dry Curacao image

Monin Ginger Syrup (US) 750ml - makes 100 cocktails
$14.99 $0.15 per cocktail Monin Ginger Syrup (US) image

$6.30 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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Comments & Discussion

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Chris Dimal 3y

I don't know what to make of this. I just used Chivas Regal 12 Year Old, and it was... something. Extremely tangy and intense, yet quite sweet. The tiniest hint of smoke and barley was there, but it sort of clashed with the rest of the stuff at the same time. Also, it seems like you made it with a peated blended malt, whereas your preferred blended malt Scotch is Monkey Shoulder, so that's a bit odd. No doubt a proper a Blended Malt may be way better, whatever it may be.

Simon Difford Verified User Premium Member 3y

Thanks, Chris. Well spotted - I'd selected the wrong malt on my ingredients drop menu. Now corrected - as you say should be Caisteal Chamuis heavily peated malt.

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