Cutty Sark’s Cocktail Recipies

About the brand

Cutty Sark is an iconic brand which embodies the spirit of fearlessness, brave, bold & creative from the very time it was introduced in the US during the prohibition era (1923), to today, when the brand is constantly innovating and reinventing itself. Cutty Sark blended Scotch whisky was launched in 1923 and was acquired by Edrington in 2010. Since its launch, Cutty Sark – the original smooth whisky, has graced the world’s best bars and clubs for over 90 years and is considered an iconic brand. Originally conceived as an export brand, Cutty Sark is available in over 50 markets around the world; it is particularly successful in the USA and Southern Europe, especially Spain, Portugal and Greece.

The bottle proudly proclaims that the whisky is a “salute to the notorious Captain William S. McCoy, who smuggled Cutty Sark blended Scotch whisky into America during the Prohibition era of the 1920’s. His impeccable reputation for only dealing in the finest, genuine & unadulterated liquor – gave rise to Cutty Sark being referred to as ‘THE REAL McCOY’.


1. Cutty Sour

1.75 oz. Cutty Sark Scotch Whisky
0.75 oz Lemon Juice
0.5 oz Sugar Syrup


1. Combine Cutty Sark Scotch Whisky, oz lemon juice, sugar syrup, in a shaker full of ice.
2. Strain into an ice filled tumbler.
3. Garnish with the lemon twist and serve.

Dish to accompany with the drink: Tomato Bruchetta and Olives are a complete win with this drink!

2. Debonair

3.75 oz. Cutty Sark Scotch Whisky
Orange Juice
Twist of Lemon Peel


1. Stir all ingredients with cubed iced for 20 seconds.
2. Strain into a chilled cocktail glass.
3. Garnish with a twist of lemon peel.

Dish to accompany with the drink: Crispy Chilli veggies

Do give these a try and let me know how they turned out at

These recipes have been submitted by Cutty Sark for Chai Cake & Kitsch.

Quick Monsoon Fixes

It’s July 17 already, and what is up with the Rain Gods!? Are they miffed with us? Mumbai city has definitely not witnessed a good monsoon season and it’s just hot and sticky and ugh! However, here’s a thought. Maybe we could go whip up some cocktails and then just maybe, we won’t feel so bad about it ? 😉 Here are 3 great cocktail recipes prepared by Chef Vijay Anand Bakshi –  Head of Culinary Operations, Barbeque Nation.




Vodka – 60ml
Dried Apricots – 8 chunks
Apricot Jam – 2 spoons
Lime juice – 25ml
Kaffir Lime – 1 leaf
Garnish – Kaffir lime leaf


1. Muddle the dried apricots and jam.

2. Add lime juice, Vodka and broken kaffir lime leaf.

3. Shake and fine strain in a chilled martini glass.

Chef’s Tip: Serve in martini glasses

Botanical Bloody Mary



Vodka – 60 ml
Celery Salt – A Pinch
Lime juice- 20 ml
Tabasco sauce – 2 dashes
Worcestershire sauce – 2 dashes
Angostura bitters – 2 dashes
Horseradish – ½ bar spoon
Tomato juice – 120ml
Garnish – Fresh Parsley sprig and salt rim


1. Add all the ingredients in an ice filled and salt rimmed old fashioned glass and stir to mix well.

Chef’s Tip: Serve in old fashioned glassware

Spicy Jalapenos Margarita



Tequila – 45ml
Triple Sec – 25ml
Jalapenos – 3-4
Lime juice – 25ml
Garnish – Sugar rim with lemon slice


1. Gently muddle the jalapeños, add the rest of the ingredients and shake. 2. Fine strain in a chilled glass with a sugar rim (Watch the technique here

Chef’s tip: Serve in Margarita glassware

Try one of these out this weekend and let me know what you think! Write to me at

These recipes have been submitted by Barbeque Nation.