Feedback with Sam Heughan

Feedback with Sam Heughan

You may be surprised to find out that the rugged highland hero from Outlander isn't just handy with a sword - he's also got serious skills with a cocktail shaker.

After globe-trotting during his acting career (and apparently taste-testing everything that comes in a glass), he’s poured all that worldly wisdom, and a healthy splash of whisky, into a personal collecion of cocktails. The Cocktail Diaries, is his own boozy passport, featuring his Top 10 favourites, cool classics, a few fancy 'impress your date' concoctions, and a final round of creations from global bartenders he's met as he has travelled around the world.

It’s basically Sam’s world tour - just with more ice and fewer costumes.

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^{Photo by Randall Slavin}

Do you cook, and if so, what do you like to cook?
I love cooking, it’s one of my favourite ways to relax. Normally when I’m working there isn’t time, so at the weekend I like to make something from scratch. However, I’m not really a strict recipe follower, I love to experiment with what’s available or adapt something I’ve seen. Currently I’m making my first fermented pizza dough…

What food reminds you of your childhood?
My mother always cooked for us as children, we were lucky to live in the countryside, so it was always local and organic. I think eating like that means that I never really crave junk food. Give me comforting, home cooked food any day! First dish she taught me was the obligatory Spag Bol…

Is there something in particular you always keep in the fridge?
I just had a look.. always find blueberries (for snacking or porridge topper), chilli paste (I love spicy!), cheese (cottage cheese, pecorino and Parmesan - all healthy protein snacks) and good butter for cooking (no oils!).

After a long day on set, what’s the one dish you love to come home to?
After a long day, I’ll usually look for something simple and quick, so breakfast for dinner, throw some eggs in a pan, with anything else in the fridge. Tomato’s, mushrooms, avocado and of course… hot sauce

Most people would know you from acting, but where did your interest in cocktails come from?
Making cocktails is like cooking, it’s experimental, creative and I love to try new ingredients. On my journey as a spirits maker I’ve met some incredible mixologists worldwide, and tasted some unique and quality products. It’s all connected. 

If someone’s completely hopeless at mixing drinks what’s the one cocktail from your book they can’t possibly mess up?
A lot of the cocktails from the book are classic, 3 ingredient cocktails. Super easy and simple. You can’t really mess up; I’d encourage anyone to experiment and see what they like and works for them! Recipes are a guideline.

Do you have a favourite dish that always pairs perfectly with a good cocktail?
Cocktails feel luxurious and celebratory. A moment to reflect or celebrate. I always feel Italian food matches well, perhaps because it can be elevated yet comforting, also pasta and pizza aren’t overwhelming in flavour profiles so it’s easier to match?

When you’re throwing a party, are you the type to play bartender all night or just hand people the book and say, “Good luck”?
I love preparing cocktails and like to host but it’s also fun to see people enjoy making their own. Recently I gave my castmates some miniature Sassenach gin bottles to measure out equal parts negronis in the dressing room, delicious and fun!

What would you serve on Christmas Day to make sure everyone wasn’t asleep before the Christmas Pudding was served?
I make a batched cocktail each year for everyone at Xmas. Past favourites have been, chocolate old fashioned, French 75 and Sassenach whisky espresso martinis (the caffeine helps keep people awake for a second helpings of Xmas pudding!)

Congratulations on the opening of your new whisky and gin distillery in Galloway. Do you have a favourite cocktail using both those spirits?
Galloway is where I’m from and is a truly remarkable and undiscovered part of Scotland. It has stunning coastline, ancient history, beautiful rolling hills and deep forests. There are some terrific spots to explore and excellent crafted goods from local makers. We are just releasing our new Sassenach Fine Scottish vodka, the best of Scottish produce in a glass. It’s elevated vodka using local fermented apples and brambles and Galloway wheat. For cocktails, I’d go for something that celebrates the spirit. Martini for gin or vodka and a classic old fashioned for whisky. Or just neat!

If you could host a cocktail night with three famous people (living or from history), who gets an invite—and what are you serving them?
Buzz Aldrin - astronaut 1969 Moon landing. He seems quite a character and could tell us about being in space and first men to the moon. I’d serve him a Morning Glory Gin fizz - we have lift off!

Harry McElhone - Scottish bartender. In the early 1900’s Harry worked in London, Paris and New York. Founded Harry’s bar in Paris where he is credited as creating many classic cocktails (some in my book!). I’d have him make a Boulevadier (a fav!).

Marilyn Monroe - actress. For a bit of cocktail and Hollywood glamour, she apparently loved champagne and could tell us about her experiences in the golden days of Hollywood. She shot “Some like it Hot” at the iconic Coronado hotel in San Diego, where I’ve stayed, so cool. I’d serve her a Batsam (champagne cocktail), simple sweet and strong like Marilyn herself.

The Cocktail Diaries: A Spirited Adventure by Sam Heughan is out now (Quadrille, £20). Order here

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