Recipe: Expat Killer

updated May 1, 2019
Expat Killer
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(Image credit: Tara Donne)

If you’re serious about cocktails and you’re in the Catskills, chances are you’ll end up at Stockade Tavern. Located in a former Singer sewing machine factory in uptown Kingston, the bar is known for its menu of pre-Prohibition-era cocktails, although there’s also a robust “Temperance” section, for those who prefer their tipples to be alcohol-free.

As its name implies, the Expat Killer means business. A riff on the classic Expat, it has a robust, malty jab softened slightly with lime and ice. Here, blended scotch stands in for bourbon and chocolate bitters lend a hint of the tropics.

The end result is smoky, tangy, inside-warming heat with a hint of spring. In short, it’s perfect for transitioning to the cold weather ahead.

Expat Killer

Makes 1 drink

Nutritional Info


  • 2 ounces

    blended Scotch whisky, such as Johnny Walker Black

  • 3/4 ounce

    freshly squeezed lime juice (from 1 lime)

  • 3/4 ounce

    simple syrup

  • 3 dashes

    Angostura bitters

  • 1 dash

    chocolate bitters

  • 1 sprig

    fresh mint


  1. Combine the Scotch, lime juice, simple syrup, and bitters in a cocktail shaker filled with ice. Shake well. Double strain into a coupe glass and garnish with the mint.

(Image credit: Rotem Raffe)

Recipes from the Road are recipes gathered from our travels near and far. When you’re there, when you come home, a recipe is always the best souvenir. This month we’re visiting the Catskills; see our full Bite-Sized Guide here, including two more recipes.