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Peat & Bean
AI-generatedEasyRocks
A brooding, campfire-scented sipper where smoky Highland peat wrestles with dark roasted coffee in every slow, deliberate sip.
Ingredients
- ◆1 1/2 oz Scotch whisky
- ◆3/4 oz Kahlúa
Method
- 11. Fill a mixing glass two-thirds full with ice.
- 22. Pour in the Scotch whisky and Kahlúa.
- 33. Stir steadily for 30 seconds until well chilled and slightly diluted.
- 44. Strain into a chilled rocks glass over a single large ice cube.
- 55. Let rest 60 seconds before serving to allow the aromas to bloom.
PRO TIP
Use a peaty Islay Scotch like Laphroaig for maximum contrast against the sweet coffee liqueur — the tension between smoke and sugar is the whole point.
Garnish — expressed orange peel, discarded
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