Laphroaig, the Islay whisky in this cocktail, is to most aficionados the quintessential smoky, peaty single malt. After distillation, the liquid reaches quarter casks—specialized sherry barrels developed just for their famous non-vintage expression, or first-fill Maker’s Mark bourbon barrels—followed by the big sleep. There are several barrel treatments to which the Laphroaig expressions can be exposed, and that’s what provides the innovation in their portfolio: big flavours, subtle differences, and always interesting.
Inspired by the blustery weather of the Scottish Islands, this whisky-lover’s cocktail is a mainstay at UVA Wine & Cocktail Bar. The varied notes of complex smoke, herbaceous and sweet caramel expressed in the Islay and Orkney Island Scotch whiskies, make these spirits a veritable backbone in the whisky category.
INGREDIENTS
1 ½ oz. Highland Park 10 Year Old
½ oz. Laphroaig 10 Year Old
½ oz. Cherry Heering
½ oz. Luxardo Amaro Abano
2 dashes Bittered Sling Moondog Bitters
METHOD
01. Combine all ingredients in a mixing vessel with ice.
02. Stir until a medium level chill and dilution is achieved, about 15 seconds.
03. Using a julep strainer, pour the liquid over a large cube in an old fashioned glass.
04. Cut a long piece of orange peel, and remove the pith. Express the oils over the top of the cocktail, and drop inside.
