On Thursday, April 6, we hosted 50 friends at the The Macallan headquarters in the Flatiron District of Manhattan to toast the launch. Friends included Gordon J. Millar from Scot Street Style; former ice hockey pro, current Mr. Scotland and Kilted Yogi, Tristan Cameron Harper; Finlay Wilson from Kilted Yoga; Scottish model Simone Murphy; Brand Ambassador for The Macallan, Nickolas Vilalon; Raul Gonzalez VP Director of Malts, Marketing at Edrington; Kirk and Chris Bray of Billy Kirk; and Alex Wilcox of Lord Willy’s.
Vilalon came up with three cocktails for the occasion, which we may just be making at home (and office) due to their rousing success. (Recipes below.) We also had thistle embossed shortbread cookies and petit fours glazed with the colors of The Manual tartan thanks to Balthazar’s Scottish pastry chef.
We toasted the launch and caught up with old friends and new before heading out into the cool evening to gear up for the other exciting events the weekend held including a Scot Street Style party at Barbour as well as the bagpipe-pounding parade on Saturday afternoon. Thanks again to Scottish Enterprise and Visit Scotland for all of their help along the way to make the trip and event so special.
The Manual Overdrive
- 2 oz. Famous Grouse
- ¾ oz. fresh lemon juice
- ¾ oz. ginger syrup
- ¼ oz. Highland Park 12
Keep it Loki
- 2 oz. Highland Park Dark Origins
- ¼ oz honey syrup
- 1 bar spoon Cherry Heering
- 2 dashes chocolate bitters
Rob Roy
- 5/6 oz Sweet Vermouth,
- 1 1/2 oz Cutty Sark Whisky
- Dash Angostura Bitters
Photos by Amy Ellis
