July 27, 2022

Scotch and Soda

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Scotch and Soda

July 27: National Scotch Whisky Day

We do not know much about whisky except from what we hear from Highlander’s Scottish clan members. While they can easily drink whisky straight, the hard liquor is a bit too harsh for Highlander’s personal tastes. So mixing whisky with club soda is more palatable when he participates in a “toast to the haggis” and at other clan gatherings. 

Scotch and soda is a simple cocktail where the whisky can be diluted with fizzy club soda and ice cubes. Highlander started drinking the mix in a tall glass until he was able to tolerate the taste and then he slowly moved on to an old-fashioned smaller glass. He is still not able to shoot whisky with the more “experienced” connoisseurs in his clan. Fortunately, there is no pressure from them for him to partake in the rounds but can still join them in the Scottish celebrations and on National Scotch Whisky Day! Sip sip hooray!

Recipe
(Adapted from The Spruce Eats)

Ingredients

  • 2 ounces Scotch
  • 1-6 ounces club soda
  • Ice cubes

Directions

Fill a highball/Collins glass or old-fashioned glass with ice. Pour in the Scotch. Fill to the top (or to taste) with club soda. Stir slightly and serve immediately.

Notes

  • The old-fashioned glass rim is designed with a strip of Highlander’s clan tartan, which is also the background using Islander’s sash.
  • Search our blog for more Scotch and whisky-based cocktails.

 

January 11, 2012

Hot Toddy

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Hot Toddy

Hot Toddy

January 11: National Hot Toddy Day

On long winter weekends, Highlander and his former roommate, Mike B., would drive from Northern California where they used to live and go skiing together in Oregon. The bachelors would head to Mount Bachelor and hit the slopes when the sun was up, then return to their lodge when the sun went down. After a full day of physical activity out in the cold, they relaxed and kept warm with a Hot Toddy. This simple, spirited Scottish drink is said to soothe a head cold or flu, relieve congestion and promote rest. Have a Hot Toddy to keep warm on a winter night, calm a cold and commemorate National Hot Toddy Day!

Recipe

(Adapted from Wikipedia)

Ingredients

  • 1 shot (1 ounce) Scotch whisky
  • 1 cup boiling water
  • 1 tablespoon honey (we used Big Island Bees brand Macadamia Nut Blossom flavor)
  • 2 whole cloves
  • lemon slice
  • cinnamon stick

Directions

In a mug or glass, pour the whisky. Add boiling water. Mix in the honey. Drop in the cloves, lemon and cinnamon stick. Steep for 3-5 minutes. Enjoy hot!

Hot Toddy

 

September 19, 2011

Butterscotch Pudding

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Butterscotch Pudding

 Butterscotch Pudding

September 19: National Butterscotch Pudding Day

Sometimes in our school lunch sacks, we would find “snack packs” of pudding in chocolate, vanilla or butterscotch flavor. The sugar rush we got from the creamy confections kept us hyperactive in classes for the rest of the afternoon!

Although we are (much) older, we still have a kid-like craving for puddings once in a while, so sometimes we make them from an instant boxed mix. But when we make a “mature” butterscotch pudding from scratch, we personalize the recipe with Islander’s Hawaiian sea salt and Big Island vanilla and Highlander’s Scotch whisky (Scottish or Canadian)! The latter is an optional ingredient, but why not put the Scotch in butterscotch pudding? It still gives grown-ups a sugar rush and a slight boozy buzz.

Whether with or without the alcohol, homemade butterscotch pudding is pretty good as a snack or dessert, especially on National Butterscotch Pudding Day.

Recipe

(Adapted from Ripe for Dessert by David Lebovitz)

Ingredients

  • ½ stick (4 tablespoons) butter
  • 1 cup dark brown sugar (we recommend C&H brand)
  • ¾ teaspoon coarse sea salt (we used Hawaiian alaea)
  • 3 tablespoons cornstarch
  • 2 ½ cups whole milk, divided use
  • 2 large eggs
  • 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)
  • 2 teaspoons Scotch whisky
  • whipped cream, optional
  • ground cinnamon, optional

Directions

In a saucepan, melt the butter over low heat. Stir in the brown sugar and sea salt until moistened. Remove from heat and set aside. In a small bowl, mix the cornstarch and ¼ cup of the milk to make a paste.

Butterscotch Pudding

Whisk in the eggs. Pour the remaining 2 ¼ cups of milk to the saucepan with the brown sugar mixture. Return to the stove top and simmer on low. Whisk in the egg mixture, stirring constantly until thickened. Be careful not to burn the the mixture. Remove from heat and stir in the vanilla and whisky.

Butterscotch Pudding

If the mixture is slightly curdled, mix in a blender until smooth. Pour into dessert glasses or custard cups. Cover with plastic wrap and refrigerate for about four or more hours or until set. Put a dollop of whipped cream and a sprinkle of cinnamon on top before serving.

Butterscotch Pudding

Notes

  • Thanks to Lisa L. for the Hawaiian vanilla.
  • Search our blog for more butterscotch and Scotch recipes.