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Sam Heughan shares Sassenach whisky cocktail - here's how to make it at home

The actor shared his take on a classic cocktail - and it's easy to make at home.

Published: May 13, 2021
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The Outlander star shared the Sassenach whisky cocktail on his social media to celebrate World Cocktail Day, which falls on 13 May.

The cocktail is take on a classic Old Pal, which is traditionally made with with rye whiskey, French vermouth and Campari.

The drink is like a negroni but features whisky instead of gin and dry vermouth, not sweet.

Sam Heughan tweeted his take on the drink, writing: "After extensive “research” this evening.

"I chose “The Sassenach Old Pal” to celebrate with. Created by fellow Scot and spirits legend Harry MacElhone in the 1920s in Paris."

How to make the cocktail

  • 2 parts Sassenach whisky
  • 1 part dry vermouth
  • 1 part Campari
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Method

Simply stir all the ingredients together and serve.

The official Twitter account for the whisky, Sassenach Sprirts, also tweeted a similar version cocktail recipe using the blended Scotch.

They wrote: "Tonight we celebrate #WorldCocktailDay with The Boulevardier with a Sassenach twist:

1 1/4 oz Sassenach whisky 1 oz Campari 1 oz sweet vermouth Garnish with orange twist Enjoy"

The Sassenach recently won double gold for the second year in the San Francisco World Spirits Championship,

The whisky, which was launched in early 2020, is a nod to the nickname Sam’s character Jamie has given his on-screen love interest Claire on the show and realises a dream the Scots actor has had for a long time.

Sassenach launched in the US on 2 March 2020 following an announcement in August 2019 that the star was creating a whisky with his Sassenach Spirits company.

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In late 2020 Sam Heughan joined us on our podcast Scran to chat about his whisky, as well as why he chose a blend over a single malt, how it was almost made in America and his re-discovered love of Scotland through filming Outlander.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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