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.
As I mentioned the other day, I have been looking for more interesting, offbeat drinks to cover on this blog. Suddenly, the Blood and Sand came into my life – from several directions. Dr. J brought it up first… said he’d had it a few times, that it was complicated, and would like to see “my take” on the drink. And then, stumbling drunkenly across the interweb the other night, I landed on Spirits and Cocktails, and was surprised to find that Jamie had recently covered it. And that dude knows whats up. And also, I’ve been watching Blood and Sand on Starz. So… it’s like God wants me to drink this. Kinda.
Blood and Sand
.75 oz. Blended Scotch (White Horse)
.75 oz. Orange Juice (fresh squeezed, please)
.5 oz. Sweet Vermouth
.5 oz. Cherry Heering
.25 oz. Laphroaig
Shake over ice, serve down.
My first pass on this bad boy was a little rough. I went equal parts, and it was a mishmash of weirdness and awkward feelings. At least between me and my dog. Anyhangles, I cut back on the Heering – and the vermouth, since I’m using Carpano – and upped the whisky just a touch. It was on the fourth pass that I added a dash of “the Frog,” and let me tell you something you sweet-assed damned bastard, this shit is mcmazing. Do yourself a favor, and chill the glass first. It’ gets a lil’ syrupy when it’s warm.