The Devil's Backbone from Lolinda Recipe

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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment


  • 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


  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.

Special equipment

Mixing glass, barspoon