1/2 oz Sheep Dip Scotch
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
2 dash Absinthe
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.
Friday, February 22, 2013
jack frost
1 1/2 oz Laird's Applejack
1/2 oz Sheep Dip Scotch
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
2 dash Absinthe
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.
For my second cocktail at Stoddard's, I asked bar manager Jamie Walsh for the Jack Frost. Jamie mentioned that it had been created by bartender Eric Cross for the recent menu revision. The Jack Frost presented a lemon oil aroma that prepared the mouth for the lemon and apple sip. The Scotch filled the swallow at first, but later apple and cinnamon spice notes crept in.
1/2 oz Sheep Dip Scotch
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
2 dash Absinthe
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.
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