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1 dash Angostura bitters
1/2 tsp dark honey (knotweed, buckwheat, dark wildflower, etc.)
2 ounces blended scotch
Muddle the smoked salt, bitters, and honey in a mixing glass until dissolved. If the honey is particularly thick you can add a quarter teaspoon of hot water. Add the scotch and fill with ice and stir.
Strain over fresh ice into a rocks glass. Garnish is optional but it will happily take an orange zest.
• This cocktail can also be made with other spirits that have a smoky character and some oak aging, like reposado mezcal. You can go smokier if you like also by using an Islay single malt or blend. I recommend an orange garnish in both these cases. For the mezcal variant try an orange wedge dusted in Smoked Cinnamon N18.
• I like these base flavors for a long drink also, to make it a bit more refreshing add a crushed limon omani and 1/2 ounce of fresh lime juice. Shake and fine strain and strain into a collins glass over fresh ice then top with seltzer.
Food images and recipe © Christian Leue.
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