Ardbeg Balanced Cocktail Competition


Ainsley’s Meadow

By Anu Apte – Seattle, Washington


  • 2 oz Ardbeg 10 year
  • 1 oz Drambuie
  • 3/4 oz Fresh Squeezed Lemon Juice
  • 1 small egg white
  • 2 oz Bitter Lemon Soda (Schweppes and Fever Tree both make good ones)
  • One whole clove, and 3 saffron strands for aromatic garnish


To create this refreshing, citrusy, summer Ardbeg cocktail it is best to use tin on tin or a cobbler shaker. Crack a fresh egg and place egg white into shaker. Reserve egg yolk for another project or breakfast tomorrow. Add Ardbeg 10 year, Drambuie, and Lemon Juice to the shaker. Do a dry shake (optional: use the spring from a Hawthorne strainer to get more aeration). After dry shake, add ice and shake again, vigorously. Double strain into a Collins glass, no ice. Tap glass on table to pop larger bubbles in the froth. Slowly add the 2 ounces of Bitter Lemon Soda to create a nice frothy head. Pinch 3 saffron strands and place on froth. Pinch a whole clove and place on froth.

The saffron and clove will create a beautiful complimentary aroma to the crisp refreshing cocktail in the glass.

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