The Scotchman in Philadelphia is an unusual Highball from the 1930s that combines American Applejack with Portuguese Port wine. Despite the name, no Scotch is used – the name likely refers to the Scottish immigrants in Philadelphia who drank their apple brandy here. The drink blends fruity acidity with spicy sweetness and a sprightly Ginger Ale crown.
And this is what you need for the Scotchman in Philadelphia
4 cl Applejack or apple brandy
4 cl Port wine (Ruby or Tawny)
3 cl freshly squeezed orange juice
Ginger Ale to top up
Ice cubes
What matters
The choice of Port wine makes the difference here: Ruby Port brings more fruit and freshness, while Tawny Port delivers nutty and caramel notes that combine with the apple brandy to create an almost autumnal mix. It’s important to use freshly squeezed orange juice – bottled juice makes the drink flat and one-dimensional. For the Applejack, I reach for Laird’s Straight or a good Calvados if you want something more refined. Cheap apple brandies can make the drink harsh.
Variations
- Philadelphia Sour — Omit Ginger Ale, add 1.5 cl lemon juice and 1 cl simple syrup, shake in a shaker and strain over ice into a tumbler
- Scottish Apple — Replace Applejack with Scotch Whisky – at least the name will be correct then
- Winter Scotchman — Replace orange juice with apple juice and add a dash of cinnamon syrup for the cold season
Frequently asked questions
Which Port wine should I use?
Ruby Port is the classic choice – fruity and not too complex. Tawny Port also works but brings more roasted flavors.
Can I use regular apple brandy instead of Applejack?
Yes, any good apple brandy will work. Calvados is the more elegant but also more expensive alternative.
Why is the drink called Scotchman if there’s no Scotch in it?
The exact origin is unclear – likely a reference to the Scottish-descended Applejack drinkers in Philadelphia.
How sweet should the Ginger Ale be?
A dry Ginger Ale like Fever-Tree or Thomas Henry works better than sweet supermarket brands – the Port wine already adds enough sweetness.
