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 in The Pickwick Papers:
- 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).
- Add half a pint of warm porter or stout.
- Garnish with some grated nutmeg.