sea legs

1 oz Laphroaig 10 Year Scotch
1 oz Mezcal (Peloton de la Muerte)
3/4 oz Orgeat
3/4 oz Lime Juice
2-3 dash Celery Bitters (Bitter Truth)

Shake with ice, strain into a salt-rimmed coupe, and garnish with a lime wheel (lime twist).Two Sundays ago, I decided to make a drink called Sea Legs that I had spotted a few instances of on Instagram and elsewhere. The drink created by Alejandro Olivares at Under Current in Salt Lake City was described as having "a nautical feel without the kitch," and it was first published in a 2019 Devour Utah article. With Scotch, orgeat, and citrus, it made me think of the Cameron's Kick, but here with lime instead of lemon plus mezcal and celery bitters instead of the Irish whiskey. In the glass, the Sea Legs donated peat smoke and almond aromas to the nose. Next, a creamy lime sip sailed into smoky Scotch, vegetal, and earthy almond flavors on the swallow with a celery finish.