The Sassafras

Recipe by Roxanne Phillips

Ingredients:

  • 2 oz. Harleston Scotch Whisky
  • 1 bar spoon Root Beer Gastrique (Reduced root beer & red wine vinegar)
  • 1/8 oz. Dissolved Lactose
  • 4 dashes Black Walnut Bitters

Preparation: Combine, Harleston Scotch Whisky, root beer gastrique, lactose, and bitters in shaker with ice, stir gently for about 20 seconds, strain with julep strainer into rocks glass with whiskey cube.

Garnish: Whiskey Cube, Mint

Glassware: Rocks Glass

Cocktail Inspiration:

I wanted to take two classic drinks (root beer float & old fashioned) and manipulate each ingredient to showcase the Harleston Scotch Whisky. The root beer gastrique allowed me to highlight the flavor of the root beer while also adding acidity from the vinegar in a concentrated form. The lactose made the drink taste “ creamier” and smoother like ice cream in a float without diluting the flavor of the Harleston Scotch Whisky, while the black walnut bitters complemented the flavor profile of the whisky and the root beer . All in all this drink has a complex profile without being difficult to make and every ingredient is meant to showcase the Harleston Scotch Whisky.