|From Scotland With Love|
I put this drink together here recently and it was one of those drinks that just kind of came to me out of the blue. I wasn’t sure if it would work but when I ended up just giving it a try it was one of those instant winners. I literally tried making it one time, and that one time was all it needed. I’ve named it the Burnt Scotsman because all the main ingredients in it have their origin in Scotland. I recently picked up a new gin that’s distilled in Scotland called Edinburgh Gin. I figured hey one of my all time favorite gins is also distilled in Scotland and of course that's Hendrick’s, so this can’t be bad. Well I was right, it’s not bad in fact it’s amazing. What they’ve done with this gin that’s unique is they've distilled the gin with not only the usual suspects like juniper berries, and citrus peel, but also with pine and milk thistle. It’s really a well-balanced and crisp gin that you could sip on if you so choose. The other Scottish wonders here are Drambuie, and of course what’s more Scottish that Scotch. As you may know Drambuie has a great sweetness that comes from the honey used in the distilling process, and the Scotch I’ve chosen is Laphroaig. The Laphroaig is what really gives this drink its name, if you have never had Laphroaig Scotch you really need to try it and do so as soon as possible. It has an absolutely mind blowing smoke flavor and you can almost taste the ocean from the Isle of Islay in Scotland, that’s the tangy peat flavors coming through. I really think that you’ll fall in love with this drink and it’s deep complex flavors that work really well together.
Here’s what you’ll need
1 oz Edinburgh Gin
½ oz Laphroaig Scotch Whisky
½ oz Drambuie
1 oz Fresh Squeezed Lemon Juice
½ oz Simple Syrup
2 Dashes Fee Brother’s Gin Barrel Aged Orange Bitters
1 Dash Fee Brother’s West Indian Orange Bitters
What To Do
Combine all the ingredients into an ice fill cocktail shaker and shake hard for 10 seconds. Then double strain into a chilled cocktail coupe. Float a thin lemon wheel on top for garnish and serve as soon as possible.