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Recipe: Smoke of Scotland

Total time: 3 minutes

Servings: Makes 1 cocktail

Note: From Vincenzo Marianella. To flame a grapefruit peel, hold a lighted match in one hand and the peel (about 1 by 2 inches) in the other (hold the peel crosswise between the forefinger and thumb) just a few inches over the drink. Squeeze the peel sharply, expelling the oil through the flame into the drink.

2 ounces high-quality single malt Scotch, preferably Laphroaig

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1/2 ounce extra-dry vermouth, preferably Noilly Prat

1/2 ounce St-Germain elderflower liqueur

1/2 bar spoon ( 1/4 teaspoon) Cynar artichoke liqueur

Grapefruit peel section for flaming

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Combine the Scotch, vermouth, St-Germain and Cynar in a cocktail shaker with ice. Shake to combine then strain into a highball glass filled with ice. Garnish with the flaming grapefruit peel.

Each serving: 194 calories; 0 protein; 0 carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.


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