Similar Recipes

Godfather Cocktail
This Scotch and amaretto drink is a cousin of the Rusty Nail.
The Arnaud's Special
With the advance of autumn, it's time to break out the dark-spirit drinks suitable to the cooler seasons. The Arnaud's Special is a close cousin to the Rob Roy, and was the house cocktail for Arnaud's Restaurant in New Orleans during the 1940s and '50s.
Modern Cocktail No. 2
The Modern Cocktail No. 2 shows how wonderfully blended scotch can work in a cocktail. As written in the Savoy Cocktail Book from 1930, the Modern #2 matches the smooth richness of blended scotch with the sharp tang of sloe gin, with dashes of absinthe, grenadine and bitters lending additional complexity.
Auld Draper
Byrrh, a mild apéritif based on red wine and flavored lightly with quinine, gives a rich and spicy kick to this easy-to-make gin cocktail.
Blood and Sand
Scotch, orange, and sweet vermouth: An unlikely-sounding trio that come together flawlessly.
Rob Roy
The simple Manhattan variation is improved greatly with the help of fresh vermouth and a good blended Scotch.
Basin Street Blues
This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of caramel and lemon drops, with an essential smoky addition from a few drops of Scotch.
Drunk Uncle (Scotch and Cynar Cocktail)
Peaty Scotch, such as Laphroaig, gives this drink a woodsy character that's emphasized by swapping the standard Campari for Cynar, a vegetal, bittersweet liqueur.
MacKinnon
The base for the drink is Drambuie, the Scottish herbal honey-and-whisky liqueur, but before you write it off as too sweet, look at the citrus and soda--that will tone down the sugar a few notches. Plus, there's a slider of rum to help level out flavor, and to bring the horsepower up to the necessary level.
Jack Rose
This classic cocktail combines applejack with grenadine, lemon, and bitters.

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Rusty Nail

Though the modern version of this classic calls for equal parts, earlier versions were drier, calling for substantially more Scotch. This is where you'll start.

Serve With