brooklyn burns

1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)
1/2 oz Ardbeg 10 Year Scotch
1/2 oz Cocchi Sweet Vermouth
1/4 oz Bigalett China-China (3/8 oz Torani Amer)
1 dash Angostura Bitters
Stir with ice, strain into a coupe (old fashioned glass) with a large ice cube, and garnish with a lemon twist.Two Saturdays ago, I decided to make another recipe from the 2020 book Community Cocktails called the Brooklyn Burns by Jonny Henningson at Delancey in Seattle. On paper, it appeared more like a Liberal crossed with a Rob Roy than a Brooklyn mashed up with a Bobby Burns, but the combination seemed delightful and perfect for my need of a nightcap. In the glass, the Brookyln Burns erupted with a lemon and peat smoke aroma. Next, grape, malt, and caramel notes on the sip traipsed into smoky Scotch and dark orange flavors on the swallow.