Tuesday, November 10, 2015

bitter scotsman

2 oz Blended Scotch (Buchanan's 12 Year)
3/4 oz Orgeat
3/4 oz Lemon Juice
1/2 oz Campari

Shake with ice and strain into a rocks glass with ice. Garnish with a lemon wheel and freshly grated cinnamon.

Two Fridays ago, I flipped through Food & Wine: Cocktails 2015 for a post-shift nightcap. The Bitter Scotsman by Meghan Eastman of San Diego's The Noble Experiment caught my attention for it appeared like a Cameron's Kick that curiously replaced the Irish whiskey with Campari. Or perhaps it was the smoky version of the Chestnut Cup that made it seem promising. Regardless, it appeared like a good way to end the night.
The cinnamon garnish added some spice to the nutty orgeat aroma. On the palate, a lemon and malty sip was followed by smoky Scotch, peanut butter, and bitter orange. Indeed, the peanut butter coming from the orgeat being altered by the other ingredients was intriguing and reminded me of the delightful Peanut Malt Flip.

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