The Devil's Backbone from Lolinda

The Devil's Backbone from Lolinda

[Photograph: Wes Rowe]

"I really like peated Scotch, it's almost exclusively what I like drinking during the cold months," Chris Lane, the bar manager at San Francisco's Lolinda says. "I blame my father for this one!"

Much as he loves the smoky flavor of peated scotch, Lane acknowledges that an entire cocktail made with it is pretty aggressive. To avoid having that smoke be all you can taste, Lane cuts the flavor with a bit of spicy rye.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.

  • Yield:makes 1 cocktail
  • Active time: 5 minutes
  • Total time:5 minutes

Ingredients

  • 1 ounce rye, such as Rittenhouse
  • 3/4 ounce Averna
  • 1/2 ounce Lagavulin 16-year-old Single Malt Scotch Whisky (Ardbeg is a good substitute)
  • 1/2 ounce Gran Classico Bitter
  • 1 dash Angostura bitters
  • 1 dash orange bitters
  • 1 small orange twist

Directions

  1. 1.

    Fill a mixing glass with ice. Add rye, Averna, Scotch, Gran Classico, and bitters. Stir for 30 seconds, or until well chilled. Strain into a coupe.