"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
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|
- 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
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.