Smoked Peat Sour
- 2 shots Laphroaig Quarter Cask Single Malt Scotch Whisky
- 1 shot freshly squeezed lemon juice
- ½ shot sugar (gomme) syrup
- dash(es) of Bitters (optional)
- ½ egg white (optional)
Shake ingredients and strain into prepared glass.
If the name ‘Glenlivet’ is used on an older bottle of whisky that was released in the 1970’s or 1980’s, that doesn’t necessarily mean it contains malt whisky distilled at Glenlivet. In the past it has been used as a name for the ‘terroir’ in the Speyside region. So, it’s possible to find bottles of Macallan-Glenlivet, Balvenie-Glenlivet, etc.
The Wind-Up
- 1 ounce amaretto, preferably Disaronno
- 1/2 ounce blended Scotch, preferably Johnnie Walker Red Label
- 1/2 ounce peated single-malt Scotch, preferably Laphroaig
- 3/4 ounce orgeat
- 3/4 ounce lemon juice
- 1 egg white
Garnish: Angostura bitters
Combine all ingredients in a mixing tin and dry shake without ice. Add ice and shake again. Strain into a coupe. Garnish with one dash of Angostura bitters on top.
Tasseography (also known as tasseomancy and tassology) – the reading and divination of one’s future through the reading of tea or coffee remnants in a cup.
The idea was introduced by a lady-in-waiting to Queen Victoria, Anna Maria Stanhope (1783 – 1857) who was also known as the Duchess of Bedford. Its popularity grew because it allowed people, especially the women, to sit and gossip. Tasseography’s popularity also grew in parallel to afternoon tea at the same time because the tea was readily available and it was thought to be a fun parlor game.
The Classic
- 5 cl choice Whiskey
- Top of Coca-Cola™
Can never go wrong…
Insanely Good Scotch and Soda
- 1 1/2 ounces Bruichladdich Islay Barley Scotch Whisky
- 1 dash Regan’s Orange Bitters
- Club soda
Fill a 10-ounce highball glass with ice. Add scotch and bitters, and top with club soda. Add a straw and no garnish.
Clansman’s Coffee
- 1 oz of Scotch
- 3/4 OZ Sambucca Black coffee
- Whipped cream
Wipe the rim of a goblet with a piece of lemon and dip it in brown sugar. Pour the spirits and coffee into the glass, add sugar to taste and float the whipped cream on top. Decorate with grated chocolate.
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Adagio Golden Yunnan
This complex, golden-tipped tea boasts a rich, warm aroma and a nice smoky flavor. The bold, black brew hails from the Yunnan province of China.
Johnnie Ginger
- Fill a tall glass with ice cubes
- Add 25 ml Johnnie Walker Red Label
- Add 1/4 shot of squeezed lime
- Add 75ml ginger ale or fill to the top
- Garnish with a slice of ginger
Enjoy
A bit of black bush is always a welcomed dram.
Sea & Scotch Hot Chocolate
- 1.5 oz Bowmore 15 The Darkest
- 3 oz Prepared Jacques Torres Wicked Hot Chocolate
- 3 oz Frothed Milk or Cream
Build in a mug starting with Bowmore, adding the chocolate. Stir and mix thoroughly, and froth milk using a Nespresso Aeroccino+. Top chocolate and scotch with frothed milk.
Bourbon to BLOPS with…
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The Boulevardier
- 2 oz. bourbon
- 3⁄4 oz. Campari
- 3⁄4 oz. sweet vermouth
- Orange peel, for garnish
Stir bourbon, Campari, and vermouth in an ice-filled shaker. Strain into a cocktail glass filled with fresh ice. Flame the orange peel atop the drink: Squeeze the peel side toward the cocktail to express the oils and light a match in between the peel and the drink; drop peel into cocktail.
Kentucky Waffle
- 2oz Eagle Rare 10yr old bourbon
- 1oz Maple Syrup
- 3/4oz fresh lemon juice
- 1/2oz sparkling apple cider
- Cinnamon stick
Combine all ingredients in an ice-filled mixing glass. Shake vigorously until the maple syrup blends, then Strain into a cocktail glass. Garnish with the cinnamon stick.
“My goal with this drink was to create a play on the whiskey sour. I think having fresh lemon juice in there with maple syrup as a sweetener and apple cider as a binder accomplishes that in a really great way. I’m a big fan of shaking spices with cocktails because it subtly releases their oils. When you use the cinnamon stick as a garnish, you’re not throwing anything away or reaching over to grab anything, so what you get is ease of producing the drink. In this recipe, the lemon, maple syrup, and cinnamon enhance this special single-barrel bourbon”
Ted Glennon, beverage director - Restaurant 1833, Monterey, California
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