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
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
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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