brown trout

1 1/2 oz Hendrick's Gin (Tanqueray Malacca)
1/2 oz Johnnie Walker Black Scotch (Pig's Nose)
3/4 oz Bonal Gentiane-Quina
1/2 oz Aperol
1/4 oz St. Germain

Stir with ice and strain into a coupe glass. Twist an orange peel over the top.

Two Tuesdays ago, we began the cocktail hour with a drink I had spotted on Alcademics called the Brown Trout. There, Camper English describes how he had this drink during Hawaii Cocktail Week and how it was created by Dave Newman of Pint and Jigger in Honolulu.
The Brown Trout began with an orange aroma coupled with a sweet note. An Aperol and grape sip led into gin and Scotch at the beginning of the swallow. The swallow then offered gentian flavors followed by a bitter and floral finish. Indeed, I was impressed at how well the Aperol seemed to work with the Bonal in this drink, and I am guessing that they would work even better if this drink were quaffed in Hawaii...