The journey into peaty cocktails continues! I am assembling a post that will summarize my favorite peaty cocktails, which include: Laphroaig Project, Islay Word, and Last Call. Oh and a Laphroagroni that we came up with.
Count one extra for this marvelous drink that has been sitting on my bookmarked cocktail list for… probably close to 2 years now. It is a beautiful combination of my three favorite things: Islay scotch, Cyar, and the general concept of negronis and was developed by bartender Shawn Soole (I found the recipe at Serious Eats).
I’m glad I finally went through my bookmark list and made the drink. Note that while the original recipe on Serious Eats uses Martini & Rossi Biano, which is a sweeter white vermouth than the one I used (Dolin), I still really enjoyed the end-product. I’ll have to someday give the M&R Bianco version a try.
- 1.5 oz Islay scotch (original calls for Bowmore or Laphroaig; I used Port Askaig 110 because… extra booze)
- 0.75 oz dry vermouth (original calls for Martini & Rosso bianco, but I used Dolin)
- 0.75 oz Cynar
Cocktail Glass (glass pictured above is the “Celebrate Champagne Saucer” from LSA International; they make a lot of beautiful long-stemmed glassware that I keep trying to save up for (they are beautiful but not inexpensive…)
- All ingredients go into a mixing glass filled with ice
- Stir until chilled and strain into the cocktail glass