When you have an expensive single malt, the last thing you want to do is dilute it with melted ice. Scotch on the Rock helps you enjoy the chilled malt without the melt.
Scotch on the Rock

Scotch on the Rock
Prep time
Mix time
Total time
Recipe type: Alcoholic Cocktails
Cuisine: American
Serves: 1
Ice cube
  • pure still water (not distilled or mineral)
  • 2 fluid ounces single malt Scotch
  1. Make sure the water used for your ice cube is absolutely still and all aeration (which comes from the tap) is removed. You can do this by boiling water in a large pot, just until the water comes to a boil. Set aside and allow to chill. Once it does, pour it into an ice cube mould. The water should be plain, not mineral water, and preferably filtered. Many bottled waters are good, but some are actually from mineral springs. Read the label to see what's in your water.
  2. We suggest large spherical cubes. The round ice will reduce the amount of ice melt.
  3. The temperature of the ice making process is critical. It should be at least 0 (zero) degrees F.
  4. To make a round cube, you can do two things. First, use a spherical mould, which is of course, the easiest way. Many moulds are on the market today.
  5. The second method is to take a large square ice cube and, in an extremely cold environment, chip it to form a ball. This isn't easy, and unless you have a walk-in commercial freezer, don't even try.
  6. When making ice in a mould, make sure the ice has been frozen at least 12 hours. Water with aeration will result in tiny bubbles spread through the ice that will capture the Scotch as the ice begins to melt and drink up your precious beverage. Aeration will also cause your ice to have a greyish color. It can also add an undesirable alkali flavor to the Scotch.
  7. To make the drink, use tongs to add an ice sphere to a rocks glass. Pour Scotch along side the ice, not over it.
  8. Serve immediately.


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