Two Birds, One Stone
Recipe by Jonathan Stanyard
- 4 dashes Chocolate Bitters
- 1/2 oz. Dry Curacao (I used Pierre Ferrand)
- 1/2 oz. Rabarbaro (I used Zucca)
- 1/2 oz. Vanilla Cold Brew Coffee
- 2 oz. Harleston Green Scotch
Preparation: Take the small side of a boston shaker tin and add the 5 cocktail components, in the large side of the shaker add ice halfway up. Next step is to toss the cocktail, so pour the liquid contents gracefully into the large shaker with the ice. With a julep strainer, hold back the ice as you toss the liquid from the large shaker to the small shaker. Then return the liquid back to the large side of the shaker and toss the cocktail again. Do this toss four times, then grab your snifter glass, orange peel, and a match. Light the match and heat the essential oils on the oranges surface, then press the peel to express into the snifter creating fire and smoke. Drop the peel into the snifter and slowly add the cocktail to the glass and serve.
Garnish: Flamed Orange Peel
This cocktail combines some classic flavors that are backed by some smoke and bitterness. I enjoy spirit forward scotch cocktails so that was the beginning of my inspiration for this the Two Birds, One Stone. With the Harleston Scotch I find flavors of sandlewood, herbs, and stone fruit so I chose to support that with contrasting flavors. Layers of chocolate, orange, and vanilla play with apricot notes of the scotch. The rabarbaro adds bitter complexity while the vanilla cold brew smooths the edges, and is all finished with bright burnt orange oils. The snifter is the serve so the strong aromatics of this cocktail can be brought to the forefront, and lets the cocktail remain consistent as it is slowly sipped as a great, spirit forward Harleston Scotch cocktail. The name ties into the origin of the Harleston Scotch brand, back in 1786 when Scottish merchants gathered at America’s first golf club and introduced the country to Scotland’s two most important exports.