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Cocktails

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.

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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.

The Devil's Backbone from Lolinda

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:Mixing glass, barspoon
This recipe appears in: 5 Winter Cocktail Recipes from Lolinda in San Francisco

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

Procedures

  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.

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