Recipe by Jeff Taylor
- 1 oz. Harleston Green Scotch
- 1 oz. Apple Brandy
- 1 oz. House Made Ginger Syrup
- 1 whole Egg White
- 1 oz. fresh Lemon Juice
Preparation: Build all ingredients in a shaking tin and dry shake for 15 to 20 seconds. Add ice and shake again for 10 seconds. Double strain into a rocks glass (no ice) sprayed with islay spray and top with a dehydrated apple fan and grated cinnamon to top and torch for aroma.
Garnish: Dehydrated Apple Fan and Grated Cinnamon
Glassware: Rocks Glass
Based off the classic of The Penicillin, one of my top favorite classic cocktails with scotch, I was inspired to incorporate apple brandy to complement the Harleston Green Scotch Whiskey blend. The apple brandy accentuates the nodes from the oak barrels the scotch was aged in creating a full bodied taste within the cocktail.