The Lockjaw

Recipe by Anthony Zablo


  • 1.5 oz. Harleston Green Scotch
  • .5 oz. Drambuie
  • .5 oz. Fennel & Allspice Simple Syrup*


*Fennel & Allspice Simple Syrup

Roast 2 tsp. of fennel and 2 tsp. of whole allspice crushed in a pot. Add a 2:1 ratio to create simple syrup and let spices steep until the color of the syrup starts to change. Fine mesh strain the spices out.

Build cocktail in a mixing glass. Lightly toast the sprig of rosemary and finish with a flamed lemon peel.

Garnish: Roasted Sprig of Rosemary and Flamed Lemon Peel

Glassware: Rocks Glass

Cocktail Inspiration:

So im a huge fan of scotch and Rusty nails are one of my favorite cocktails. I chose the name lockjaw due to the fact that you can get tetnis from an actual rusty nail which can lead to lockjaw. I wanted to enhance the cocktail by bringing some of the spices that are already in drambuie hence the fennel and allspice simple syrup. The roasted sprig of rosemary really rounds out the cocktail while the flamed lemon peel brightens it up to bring the whole drink into an all sensory experience rather than just another cocktail.