1/2 oz Laphroaig 10 Year Scotch
1/2 oz Smith & Cross Rum
1/2 oz Demerara Syrup
Shake once without ice, add ice, and shake again. Garnish the top with 9 drops of Fee's Whiskey Barrel Bitters.
To pair with my dessert at Lineage, bartender Ryan Lotz had a Flip idea he wanted to showcase. Since I was in the midst of a beer-themed week with Mixology Monday, Thursday Drink Night, and the rest, I was intrigued when I heard that it contained beer. The beer was not used as a float, but as a shaken ingredient which would leave the end result without carbonation. Here, the beer was a stout that was paired with Scotch; while I have had that combination in the Dark Horse made with a blended Scotch, the Laphroaig 10 Year in this drink was going to take it to another level. Moreover, the third major ingredient beside the egg and sugar syrup was Smith & Cross Rum which also packs a mighty punch.