2 oz Laphroaig 10 Year (Famous Grouse)
3/4 oz Lime Juice
3/4 oz Simple Syrup
1 Whole Egg
2 chunk Watermelon
Dry shake the egg with the lime juice. Add the remaining ingredients and briefly muddle the watermelon. Add ice, shake, and strain into a collins glass filled with fresh ice.
Last night, we made good use of the watermelon we had just bought to mix a drink from the Rogue Cocktails book called the Scotch Cringe (a/k/a the "Lavender Cadaver"). It might have been the nickname that grabbed me or perhaps the following description: "This drink was once described by a group of medical students as tasting like a morgue." Looking over the ingredients, it seemed like it could be delicious despite the gross construal so I decided to make a pair of them for um, scientific purposes.
"Mmm... tasty cadavers!" was Andrea's response. The Scotch Cringe was rich, thick, and smokey with a lot of watermelon flavor to it (almost a Jolly Rancher watermelon note). The drink was deceptively summery, and the egg and lime did a decent job to balance off the half jigger of simple syrup. Despite its sweetmeat hue and chunky pink bits floating about, the drink did not taste gross at all. Since our Scotch selection is severely lacking, we used a blended Scotch -- perhaps the intended Laphroaig would have added some extra morgue notes to the drink? Or perhaps the medical students had an off egg experience that night? Regardless, just given the name and appearance, the Scotch Cringe would make for a wonderful highball to toast the rapidly approaching Halloween season!