Tuesday, February 24, 2009

[smoked apple]

(a) 2 oz Laird's 7 Year Apple Brandy
1/2 oz Benedictine
1/2 oz Muscavado Simple Syrup
3 dashes Smoking Ban Bitters
(b) ~3/4 oz Laphroaig Cask Strength Scotch
Orange Peel

Stir the ingredient in (a) with ice. Pour the Scotch from (b) into a modified coupe, light on fire, and squeeze an orange peel over the flame. Drop the peel in, and pour the strained contents of (a) to extinguish the fire.
For my second cocktail at Drink, I suggested apple brandy as a base spirit to Misty. At which point, Misty and Sam started conspiring and came up with this drink. The two elements were earthy undertones from the muscavado sugar and apple brandy and smoky notes from the Scotch. The drink ended up being a tad bit too Scotch forward and these flavors took center stage to the rest of the ingredients. However, it was still a pleasure to drink this one and a great continuation of the smoky Sunday theme.


DoubleMan said...

What's up with those bitters?

frederic said...

They're bitters I created. Contains cigar tobacco, cherry wood, vanilla, allspice, cloves, and other botanicals that reminded me of a cigar bar experience. Kind of earthy and spicy. Andrea wrote a little about them in her "Love Machine" post.

andrea said...

I recall that Misty and John believed that the orange peel killed the flame too quickly, and they meant for the scotch to burn a while longer. So, executed a bit differently it might have had a better balance.