We chatted with the Scottish star about his new book, ‘The Cocktail Diaries.’
If you were invited to stop by Sam Heughan‘s house for a visit, you’d get a warm welcome—and a cold drink. The Scottish actor might be best known as the star of the epic time-traveling series Outlander, but he’s also a cocktail enthusiast, a home bartender who likes to experiment and the co-founder of Sassenach Spirits, a brand that makes whisky, gin and tequila.
And when he’s not acting (catch him in “Macbeth” with the Royal Shakespeare Company in Stratford-upon-Avon from October 9 through December 6) or shaking and stirring spirits, he’s writing. He’s written a memoir, co-authored the Clanlands books with fellow Outlander actor Graham McTavish—and now he’s adding cookbook author to the list with The Cocktail Diaries, his new book that publishes today.
The book combines Heughan’s love of cocktails, history and travel into one spirited package—and we were lucky enough to chat about all of that with him when he recently sat down with Parade.
“It’s about moments,” he explains. “Whether you’re drinking whiskey on top of a mountain in Scotland or a Boulevardier in Harry’s Bar in Paris (the amazing bar that was transported from New York brick by brick and rebuilt in Paris, where they created the Boulevardier), it’s these moments and these places that really stand out. So with each cocktail, I try to include a little insight into why I love it or the amazing history behind it.”
During our conversation with Heughan, we picked up some tips and tricks that we’ll be using to level up our at-home cocktail game and found out what cocktail Jamie Fraser, his Outlander character, would shake up at home. We also figured out the first cocktail we’ll be making from the book, which is absolutely perfect for fall and for all that apple picking we’re planning to do this year.
How To Make Sam Heughan’s Favorite Fall Cocktail
If you’re an Outlander fan or an apple fan (or both), Sam’s Garden Appletini is a must-make.
“I made the drink when I had a big party to finish the end of Outlander at my house,” Heughan tells Parade. “I’ve got this apple tree that grows these very sour green apples, so I created this appletini. We took all the apples off the tree, cut them up and let them steep in equal parts vodka and gin for a couple of days. You get this beautiful golden green color from the apple skins, and it really infuses them with the malic acid [the compound that makes apples tart].”
To make the drink at home, Heughan recommends infusing 10 sliced green apples (store-bought Granny Smiths, unless you have your own apple trees, like Heughan) in one bottle of gin and one bottle of vodka. Let that steep for two to three days, then strain the mixture.
When you’re ready to make the appletini, stir two ounces of the apple-infused booze with one ounce medium-dry vermouth in a mixing glass filled with ice. Strain the cocktail into a chilled glass and garnish with fresh apple slices.
“That’s a great party pleaser,” says Heughan. “It certainly went very well when my friends were here.”
What Would Jamie Fraser’s Signature Cocktail Be?
When we asked Heughan to choose a drink for his Outlander character, he didn’t hesitate.
“Jamie Fraser loves whiskey,” he says. “He actually makes his own whiskey, the Jamie Fraser Special, in the later books.” (For anyone wanting more, head to Go Tell The Bees That I Am Gone, Chapter 82.) “So I’m going to go with a whiskey cocktail—the Bobby Burns. It’s named after Robert Burns, Scotland’s national poet, who was around a little bit later in time. But Burns was from Dumfries and Galloway, where I’m from.”
“The drink was created in the 1930s by Harry Craddock, who was a famous bartender at the time,” he continues. “It’s a cocktail with whiskey and sweet vermouth and it’s based on poetry—and Jamie Fraser is obviously a poet and a romantic. So, yeah, I think that would be the ideal cocktail for him.”
If you want to make the cocktail at home, stir 1 ounce blended Scotch whisky, 1 ounce sweet vermouth and ½ ounce Bénédictine in a mixing glass with ice, then strain into a chilled glass. Garnish with a lemon twist.
4 More Great Cocktail Tips from Sam Heughan
As great as it is to have specific cocktail recipes to shake up for parties, it’s also fun to have a few cool tricks up your sleeve so you can tap into your inner at-home mixologist. Heughan’s book is full of great tips and tricks, but when we chatted, he shared a few of his favorite ways to level up your cocktail-making.
1. Season them
“What’s quite popular now is adding saline solution to drinks,” he explains. “We know to salt the rim of a margarita, but in most cocktails, a little pinch of salt or a couple of drops of saline solution can really balance the flavors. You season your meals, so why not your cocktails?”
If you’re interested in making your own saline solution, mix four parts hot water with one part salt, stirring until the salt dissolves. Stash the mixture in the fridge, where it will keep for months.
2. Get a little sweet
It’s not all savory with Heughan. He also loves making syrups for his cocktails.
“I think syrups are really interesting and simple syrup is so easy to make,” he shares. “You can make it in the microwave. It’s just a cup of hot water and a cup of sugar and boil it till the sugar dissolves—then you have this great simple syrup for adding to drinks.”
And he also suggests going beyond white sugar.
“Different sugars can be really good in syrups,” he says. “You can use coarse demerara sugar for a richer, deeper syrup or swap out sugar for honey.”
The ratio for simple syrup is 1:1, which makes it easy to make (and easy to remember). Try the honey syrup with bourbon or rye; keep a standard simple syrup made with white sugar around for margaritas.
3. Buy some bitters
We’ve covered salty and sweet, but don’t forget bitter.
“Good bitters are always a really important ingredient for cocktails,” he explains. “You know, from classic Angostura and Peychaud’s bitters to something more specific, like celery bitters, which is great in a Bloody Mary.” Just a dash of bitters can bring your cocktail right into balance.
4. Have some fun
In the dirty martini recipe in the book, Heughan includes a note about his personal take on the classic cocktail: “My own twist on this uses small pickles as the garnish and a little of the pickling juice to taste,” he writes. “Filthy good!”
That note (and many others in the book) is a great reminder that you don’t have to take yourself seriously to make a seriously good cocktail.
