Saturday, December 5, 2015

41 Days of Drinks (day 15)

• This is the latest entry in a daily feature that will run through New Year's Eve. To provide it, I combed through all sorts of sources -- my own archives, bar books, distillers' ideas, etc. -- even press releases from breathless PR people seeking to get their clients' products mentioned.

Thank heaven for bored bartenders. It is during some of their slow times that they experiment to come up with new drink creations.

Here is one example, created by Eric Henry of The Whistler in Chicago. It is a twist on a whiskey sour using scotch and combining it with Don's Spices, which originated at the old Don the Beachcomber's tiki-style California restaurant in the mid-20th Century. Although he used a specific scotch, any Highland single malt will do.


1½ ounces MacGavin's Single Malt Scotch
¾ ounce fresh lemon juice
½ ounce B.G. Reynolds Don's Spices #2 Syrup
¼ ounce Angostura bitters

Place all ingredients into a cocktail shaker with ice. Shake vigorously, then strain into a coupe. No garnish necessary.

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