Wednesday, August 23, 2017

three scots & a dash

1 1/2 oz Blended Scotch (Pig's Nose)
1/2 oz Drambuie
1/4 oz Laphroaig Scotch
1/2 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/2 oz Honey Syrup
1 large bsp Allspice Dram (St. Elizabeth)

Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 cherries pinned to a pineapple spear (3 ornamental pea blossoms and 1 nasturtium flower plus lemon slices and freshly grated nutmeg).

Two Wednesdays ago, I was in a Tiki mood and remembered that I had saved a recipe from PunchDrinks called Three Scots and a Dash. The recipe was crafted by Zac Overman of Fort Defiance in Brooklyn for their weekly Sunken Harbor Club night. While I have had the classic rum Three Dots and a Dash and crafted a gin version called a A Dash and Three Dots, I was keen I seeing what a Scotch version would be like.
The Three Scots in the equation were a blended whisky, a smoky single malt, and the honeyed Scotch liqueur Drambuie, and the recipe included the passion fruit, honey, and lemon elements found in the Starboard Light. Once prepared, the Three Scots and a Dash proffered nutmeg, floral, and lemon notes to the nose. Next, a honey and lemon sip with tropical flavors from the the passion fruit led into smoky Scotch, passion fruit, and allspice on the swallow.

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