Well, it’s officially Fall, which means, among other things, of course, that it’s time for more brown liquor. Scotch, bourbon, rye –they seem made for the season of turning leaves, herringbone jackets and pumpkin gnocchi.
I found the recipe for this cocktail a couple of weeks ago in Bon Appetit, and it’s becoming a favorite at our house. The smooth but earthy flavor of blended Scotch is brightened with lemon, subtly sweetened with the elderflower flavored St. Germain and given a smoky undertone with a splash of a single malt that coats the glass before you pour the shaken ingredients. Delicious. The first time I made it, though, I was out of blended Scotch, so I mixed the cocktail using the excellent single malt Laphroaig (for which offense, I imagine, I could be detained at the Scottish border.) It didn’t really work. The distinct smokey flavor of the Scotch upstaged the other flavors, which just ended up sulking in the wings. When I mixed it again with Johnny Walker red and just used the Laphroaig to rinse the glass, the flavors formed a very happy ensemble.
Recipe (adapted from Peter Vestinos in Bon Appetit, October 2009)
1/4 cup blended Scotch Whiskey (such as Johnny Walker or Dewar’s)
11/2 tablespoons St. Germain
11/2 tablespoons fresh lemon juice, strained
Smoky single malt Scotch Whiskey (such as Lagavulin, Talisker, Highland Park, Laphroaig — consult an expert at a good liquor store if you don’t have our own favorites.)
Instructions
Pour about a teaspoon of the single malt into a coupe or cocktail glass and roll it around to coat the glass. Pour the other ingredients in a cocktail shaker filled with ice. Shake vigorously, at least 20-30 times. Pour into the glass and garnish with a strip of lemon zest. Note: I do think it’s important to strain the pulp from the lemon juice through a fine mesh. I didn’t like the look or texture of citrus pulp in this drink.
