View all newsletters
Latest in Luxury - Sign up to our newsletter
  1. Food & Drink
  2. Cocktail of the Week
February 26, 2021updated Mar 04, 2021

The Spiced Tonic Highball by Dewar’s Portuguese Smooth

Cocktail of the Week: Expertly marry flavors of Scotland and Portugal.

By Kim Ayling

To celebrate the virtual Scotland Meets Portugal cooking and cocktail class being held this weekend, we are sharing one of the cocktail recipes that guests will be guided through making on the night: the Spiced Tonic Highball, made with Dewar’s Portuguese Smooth Scotch whisky.

The event will be hosted by Dewar’s master blender Stephanie McLeod alongside George Mendes, the chef behind Michelin-starred Portuguese restaurant Aldea, which achieved cultlike status in its New York hometown before its closure. Both industry experts will share their knowledge of the two cultures of Scotland and Portugal, as well as the intricacies of Scotch whisky and Portuguese cuisine. Participants will be guided through making a Portuguese-inspired food menu, accompanied by a selection of whisky cocktails.

Although the two-ingredient Spiced Tonic Highball may seem simple, the aging process of the Dewar’s Portuguese Smooth immediately elevates the flavors. The latest expression in Dewar’s Cask series is an eight-year-old blended Scotch that is double aged before being transferred to ruby port casks for a rich and full-bodied finish, with distinct notes of ripe apricots, honey and vanilla – perfect when paired with the bitter taste of tonic in the Spiced Tonic Highball.

McLeod described the Portuguese Smooth, designed to marry the cultures and flavors of Scotland and Portugal, as a reflection of “the brand’s passion for harmoniously bringing together unexpected flavor traits for a richer taste and experience.” The previous iterations in the experimental Cask series are the Caribbean Smooth, finished in rum casks, and the Illegal Smooth, which was the first Scotch whisky to be finished in mezcal casks.

dewar's portugese smooth on table next to chef mendes shrimp dish

Ingredients:

  • 2 oz Dewar’s Portuguese Smooth
  • Fever Tree Aromatic Tonic
  • Orange wedge

Method:

Content from our partners
Inside Turnberry Ocean Club's Ultimate Sky Residence
Belize: A Family Vacation Heaven
Fairmont Le Château Frontenac: Old Quebec's Fairytale Hotel

Add the whisky to a chilled highball glass, fill with ice and top with tonic water. Garnish with the orange wedge.

“Scotland Meets Portugal” will take place at 5pm EST on Saturday, February 27. The experience is free to attend, with guests merely required to buy ingredients. Sign up via cocktailcourier.com.

See more Cocktail of the Week recipes here.

Topics in this article :
Select and enter your corporate email address Be the first to know about the latest in luxury lifestyle news and travel.
Visit our privacy policy for more information about our services, how New Statesman Media Group may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Thank you for subscribing to Elite Traveler.

Websites in our network