1/2 oz Laphroaig 10 Year Scotch
1/2 oz Smith & Cross Rum
1/2 oz Demerara Syrup
1 Egg
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiywLWqiw0IRMgUzqZAAKtn3fVbbVOTuGTzkRjAKkwOP8SnB4V6zdQ1N69v21p93YT0BHFIxRUlVqDJXqBPzjgJMAfWh2Dk71COc8KTAjZmE0uRaEy1ogC5fKs-IRWRMT_qNg9lx2hpHQ/s320/lineage777.jpg)
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