What our Readers are Drinking: the Highlander

Editor’s note: This is the first piece in an ongoing series on Molotov Cocktail where we invite you, the reader, to tell us what’s being served at your home bar. Like Maj. Dennis’ piece below, we ask that you accompany your recipe with a short story and (ideally) a photo. Submissions can be emailed to our Molotov Cocktail editor, Alex Hecht: alex.hecht(AT)warontherocks(DOT)com, or DM’ed to our Twitter @mol0tovcocktail.

This spin on a Gin & Tonic was inspired by my time in Helmand Afghanistan with the Royal Highland Fusillers, Second Battalion, the Royal Regiment of Scotland (2 SCOTS).

I call it the “Highlander” in honor of the the Scots Greys who captured Napoleon’s Eagle at the Battle of Waterloo on June 18, 1815.

2 Oz. The Botanist Islay Dry Gin
1 Oz. St. Germain Elderflower Liqueur
4 Oz. Tonic Water (our editor likes Fever Tree)
1 Tart Apple – (Granny Smith works well)
Mint for garnish

In an old fashioned glass, add 3–4 thin slices of apple and lightly muddle (don’t over-muddle or you’ll end up with apple sauce in your glass). Add the gin, St. Germain, and ice. Top with tonic and stir. Garnish with additional apple slices and mint.

Remember 2 SCOTS’ motto, Nemo Me Impune Lacessit (no one assails me with impunity), and enjoy!

Frank Dennis is an active duty U.S. Army Major and a veteran of the wars in Iraq and Afghanistan. While deployed as an American adviser assigned to the British Army’s Task Force Helmand, the idea for the drink came to him on a combat patrol in Nahre Seraj, Afghanistan.