Tag Archives: Laphroaig

So, truth be told, I love me some peaty Scotch.  I mean the smokey stuff – the balls.  Laphroaig, Lagavulin, Bowmore, Ardbeg – all the big shots from Islay.  And while I haven’t posted too many recipes with the stuff, it’s primarily because I don’t use Scotch in very many cocktails.  Actually, I pretty much just drink Scotch neat, out of rocks glass.  Or a wine glass.  Or any glass.  Or no glass, with a straw, out of the bottle.  But, there are a handful of cocktails out there that call for Scotch.  And usually, they call for the shit.  The deep stuff.  I’m talking ball city.  By which of course I mean extremely peaty Scotch.  Try this little biscuit on for size:

The Old Boy

1.5 oz. Laphroaig Scotch Whisky (Lagavulin or Ardbeg would be fine too)

1 oz. Blended Raw Egg

.75 oz. Tawny Port

.75 oz. Simple Syrup

Combine in a shaker over large cubes, and give her hell for at least 30 seconds.

Again, if you’re the type of person that is concerned with Salmonella, it’s a worthy endeavor to wash your eggs in a water with just a dash of bleach, as it can live on the shell of the egg.  Back in the day of JT, the eggs he was using were likely much smaller.  When a recipe calls for the inclusion of a “whole egg”, I usually use about one ounce.  I simply put the egg in a mug, break the yolk, whisk it briefly, and measure it out.

But you know, that’s how I roll.