This cocktail will appeal primarily to lovers of peaty/smoky whiskies.  A certain element of “mad scientist” is additionally required, given the unusual ingredients and multiple preparation steps. And as with many of the cocktails Mr. C. enjoys, this is yet another drink, via Rick & Katie (Andy’s sister), that will never pass my lips. In fact, I couldn’t even get it past my nose last evening when he presented me with the opportunity to “just taste it”! Right! Like that’s ever going to happen when the first whiff was so peaty I felt I had just been teleported to the Isle of Islay. (Peat is still sometimes used in the British Isles as a source of fuel because trees are not in abundance. With Scotch, the “peaty” flavor actually comes from the malting process, where the dried barley absorbs the smoke odor from the burning peat used in the drying. And OK, I’d normally be just fine being transported to the Inner Hebrides, but maybe not right now during the coronavirus crisis.) Anyway……

Andy likes this drink. And because I like him (a lot), and I have a passion to share recipes with you all, go ahead and prepare this drink if you too are crazy for strange and (according to Mr. C.) delicious mixed drinks. Just don’t expect me to lift a glass of this concoction to your health. For that privilege, I reserve the right to choose a much tastier libation – a very dry, Tanqueray martini, up with 1 olive. Cheers everyone!

¾ oz. blended Scotch whisky
¾ oz. mezcal
dash of lemon juice
dash of honey syrup (should be prepared in advance – see recipe below)

dash of orange bitters

dash of Xocolatl Mole bitter

ice cubes

splash of single malt Scotch whisky grapefruit peel or dash of grapefruit bitters

In a cocktail shaker, combine the blended Scotch, mezcal, lemon juice, honey syrup, orange bitters, and Xocolatl Mole bitters; add ice and shake well.  Decant into a Tom Collins glass with some of the ice. 

“Float” the single malt Scotch on top by pouring slowly over the back of a spoon into the glass.  Garnish with grapefruit peel (express peel over drink and rub rim of glass as well); alternatively, add a dash of grapefruit bitters after the float. Makes 1 cocktail.

Notes on specific ingredients:

The blended Scotch should have moderate peat.  “Islay Mist” or “The Famous Grouse Smoky Black” are recommended choices.

A smoky Mezcal should be used, such as Fidencio.

The single malt Scotch should have strong peat.  Laphroaig is the recommendation here.

Bittermens makes a Xocolatl Mole bitters, available on Amazon.

HONEY SYRUP

Combine 1 part honey and 1 part water.  Heat to a simmer while stirring; allow to cool.  Leftover syrup will keep in the refrigerator for up to 2 weeks.