Wednesday, January 10, 2018

smoking pistol

3/4 oz Scotch (5/8 oz Famous Grouse + 1 bsp Laphroaig)
3/4 oz Carpano Antica Sweet Vermouth (Maurin)
1/2 oz Rye Whiskey (Old Overholt)
1/4 oz Armagnac (Larressingle VSOP)
1 bsp Benedictine
2 dash Peychaud's Bitters
1 dash Angostura Bitters

Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.
Two Wednesdays ago, I turned to Imbibe Magazine for the evening's cocktail. There, they offered up the Smoking Pistol which was created by Aaron Pollack of The Dawson to combat Chicago winters. The recipe was Aaron's cross of a Rob Roy with a Vieux Carré that made me think of No. 9 Park's Islay Louisiane. Once prepared, the Smoking Pistol gave forth a lemon, grape, and peat smoke nose that led gracefully into a grape and malt sip. Next, the swallow proffered mostly Scotch flavors with some brandy and rye notes in the mix along with a herbal-spice finish.

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