Queen of Scots Cocktail Recipe

Beloved Ways to Bookend a Meal


Photos by Trevor Long

Although apéritifs and digestifs date back over 1,500 years, they didn’t skyrocket in popularity until the 1800s. Thought of by many as quintessentially European, these cocktails aren’t just tasty, they also serve a purpose. Apéritifs are generally drier in nature and are served before dinner in order to prepare the palate and the stomach for the big meal ahead. On the other hand, digestifs are consumed after a meal and are designed to aid in digestion. Read on for some trusted classics and new-age favorites from area establishments.

dylan padgett

Queen of Scots

Dylan Padgett at the Social
Course Apéritif, Drinks
Cuisine American


  • 1.75 oz. Bruichladdich Islay
  • 0.5 oz. saffron and earl grey syrup
  • 2.5 oz. soda water
  • 1 spritz of orange blossom water


  • Combine scotch and syrup in a highball glass. Add soda water. Add ice, garnish with a spritz of orange blossom water, and serve.
Keyword Apéritif, queen of scots, the social
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