Ninth Green at 9
Recipe by MacKenzie Conway
- 2 oz. Harleston Green Blended Scotch Whisky
- 1/3 oz. Green Chartreuse
- 1/4 oz. Fernet Branca
- 1/4 oz. St. Elizabeth’s All Spice Dram
- 1/4 oz. Laphroaig 10 Single Malt
- 2 dashes of Angostura Bitters
Preparation: Add all ingredients into a mixing glass. Stir, strain into a chilled coupe.
*Lemon Ferris Wheel
Peel an entire lemon around its equator. Trim. Then on both sides fray the edges with a roughly 45 degree cut. twist over the glass, and hook the ends together. and rest on the rim
Garnish: Lemon “Ferris” Wheel*
Glassware: Coupe or Nick & Nora
One of my favorite things about making cocktails is taking a given ingredient that a guest claims not to enjoy, and working it into a cocktail to show them that, in the right context, they can enjoy anything. In my bar this happens most frequently with Scotch whiskey. I’ll have whiskey drinkers who love boozey cocktails, but swear that they cannot stand the “smoke” from a scotch. So over the past few weeks I’ve tried to find a cocktail that where the body and peet of the scotch is the thread bringing everything together in the cocktail.
The light stone fruit in Harleston Green Scotch Whiskey melds very well with classic baking spices that you find in abundance in the St elizabeths Dram. Playing off those ginger, clove, and cinnamon notes while cutting back the overall sweetness, the Green chartreuse & Fernet branca provide herbaceous and bitter elements to the cocktail. The peet and savory notes form the Laphroaig 10 just help support the 2 oz of Harleston Green to push through the powerful flavors that these liqueurs provide, even at such small amounts.
I think this is a great fall cocktail to enjoy halfway through a night of drinking with friends, when you probably should’nt have gone out, but needed to. Cheers!