Copper Dog’s Nose

A whisky riff on the Dickensian ‘Dog’s Nose’ with warm beer and mulling spice.

The copper dog was a wee piece of copper tubing used by distillery staff to sneak whisky from the barrel, and is now the name of a fine blend of eight Speyside whiskies originating from the Copper Dog pub at The Craigellachie Hotel (a firm favourite of ours).

Here, we use Copper Dog whisky in a twist on the Dog’s Nose, a Dickensian mix “compounded of warm porter, moist sugar, gin and nutmeg” referred to inĀ The Pickwick Papers:

  1. In a mug or heat-resistant glass, combine 60ml blended Scotch whisky, a teaspoon of maple syrup and a pinch of mulling spices (cinnamon, cloves, allspice, nutmeg or similar).
  2. Add half a pint of warm porter or stout.
  3. Garnish with some grated nutmeg.

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