Happy New Year!

Well, friends!  I guess it’s time to officially introduce myself – as some of you may know, the wonderful Phoebe has left us.  My name is Caitlin and I am thrilled to be the newest member of the Whisky Sauce Co. team!  I am a native New Yorker who moved to Edinburgh to seek inspiration in this beautiful country.  To celebrate my first blog post, I have found some of my own favourite dishes that taste even more delicious when incorporating some of our Whisky Sauces.  I hope you enjoy! New Year’s Eve approaches – a day of toasting to new beginnings as well as honouring old traditions. As the Scottish tradition goes, it is good luck to be the first foot to step inside your friends’ homes in the New Year.  It is also important to bring three items as gifts: bread, so they don’t go hungry; coal, so their homes keep warm; and whisky as a sign of good cheer.  This year, why not cover all three gifts at once by giving your neighbour a bottle of our Whisky Sauce?  A nip from any of our Whisky Sauce bottles will add a delicious flavour to your loved ones’ meals, keep their tummies warm and full, and add an element of merriment that only the best malt whisky can bring! Click on the image below to be redirected to our shop.




Breakfast – Scottish French Toast

Keep the hangover at bay with this delicious French Toast recipe, courtesy of SimplyRecipes.com



4 eggs

2/3 cup milk

2 teaspoons of cinnamon

8 thick slices of 2-day-old bread (better if slightly stale)

Butter (can sub vegetable oil)

Whisky Sauce

Scotch Whisky Syrup



1. In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

2. Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.

3. Fry the French toast until browned on one side, then flip and brown the other side.

4. Serve hot with butter, Scotch Whisky Syrup, and fresh berries, if that’s your thing.


Lunch – Garden Salad with a Kick

You may want to follow your hearty breakfast with a light lunch.  Try this iVillage frying steak garden salad on for size, using our Scotch Whisky Dressing!



1/2 cup pumpkin seeds

1 (1 1/4 pound) frying steak, cold

Freshly ground black pepper

2 ripe avocados

4 handfuls (8 ounces) handfuls assorted mild garden lettuces, washed and diced

Kosher salt

2 medium-size carrots, very thinly sliced

3 tablespoons extra-virgin olive oil

3 radishes, such as French Breakfast, very thinly sliced

1 shallot, thinly sliced Aleppo pepper, for sprinkling (optional)

1 bottle of our signature Whisky Sauce

Scotch Whisky Dressing



1. Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

2. Warm a small sauté pan over medium heat and add 1 tablespoon olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a paper towel–lined plate lined with a paper towel and season with salt.

3. Cut the frying steak into manageable lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because frying steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

4. Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

5. Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

6. Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough Scotch Whisky Dressing to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the frying steak on the side or in the salad. Drizzle any remaining dressing on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.




Snuggle-Up Venison Stew

This stew recipe from Calamity Jennie is simple and delicious.  Make it for the whole family to watch in front of the telly in the evening.



1 T. olive oil

1 lb. diced venison, cut into 1” pieces

2 c. carrots, diced

1 stalk celery, diced

1/2 c. onion, diced

1 clove garlic, diced

8 oz. button mushrooms, quartered

2 T. flour

2 T. tomato paste

1 T. fresh parsley, chopped

1 bottle of Scotch Whisky Dressing



In a large deep skillet, heat olive oil over medium high heat.  Add venison and cook until browned, about 5-7 minutes.  Remove venison and set aside.  Add carrots, celery, onion and garlic, and cook for 3 minutes.  Add mushrooms and cook another 2 minutes.  Add flour, stir until well combined and cook for about a minute.  Add 1/2 bottle of our Scotch Whisky Dressing and stir to combine, it should start to thicken and bubble.  Add tomato paste, stir well and bring to a boil.  Reduce heat to a simmer, cover, and cook for 15-20 minutes.  Stir in fresh parsley and serve. If you’re like us and love to add a sweet element to your venison, add 1 dessert spoon of our Whisky Syrup




Have a recipe of your own you'd like to share?  Want to show us a picture of one of these recipes come to life?

Comment on our Facebook page!  Have a safe and healthy Hogmanay, and we'll see you in the New Year!

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