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Midnight Islay
AI-generatedChallengingCoupe
Peat smoke and dark fruit collide with herbaceous mint in a stirred drink that feels like a Scottish moor at midnight.
Ingredients
- ◆1 1/2 oz scotch whisky
- ◆1/2 oz dark rum
- ◆3/4 oz sweet vermouth
- ◆1/4 oz campari
- ◆4 fresh leaves mint
- ◆2 dashes angostura bitters
Method
- 11. Gently press 4 mint leaves against the inside of your mixing glass to release their oils — do not tear or muddle aggressively.
- 22. Add scotch, dark rum, sweet vermouth, campari, and angostura bitters.
- 33. Fill the mixing glass with ice and stir for 30 seconds until well chilled and properly diluted.
- 44. Fine-strain into a chilled coupe, removing all mint fragments.
- 55. Hold a fresh mint sprig near a flame for 2 seconds, then place it alongside the glass as garnish to release aromatic smoke.
PRO TIP
Use a peaty Islay scotch like a Laphroaig entry-level expression — the smoke bridges the dark rum's molasses and the campari's bitterness in a way blended scotch simply cannot.
Garnish — lightly scorched mint sprig
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