For #homebarawards we made a cocktail featuring single malt Scotch. Our Scotch collection is versatile and we wanted to put together a drink that blends different styles and melds them together with a note of Oloroso sherry.
We decided to start with the Old Pal as a template and started by subbing a blend of Laphroaig and Glen Moray in for Rye whiskey. We found that the Campari dominated the concoction, so we went back to the drawing board. Glen Moray, for the unfamiliar, is a relatively small distillery in Elgin, a wonderful small city in the heart of the Speyside. The bottling we used for this experiment was a Blackadder raw cask, aged in ex-Sherry, and without chill filtration or coloring. If you don’t have any Glen Moray, another Speyside Sherried whisky, like Macallan, should work out nicely. We married this spirit with Laphroaig 10, a classic peaty, iodine monster that tastes like “a burning hospital,” according to commentary in the distillery’s own marketing campaign. The result is something with a healthy bitter note, but a rich and creamy finish.
- .75 oz Sherried Speyside Whisky (Glen Moray Blackadder)
- .75 oz Peated Islay Whisky (Laphroaig 10)
- 1 oz Dry Vermouth (Dolin)
- 1 oz Campari
- .25 oz Orgeat
- .25 oz Oloroso Sherry
- Add all ingredients to a mixing glass with ice.
- Stir and strain into a cocktial glass