Monday, December 7, 2015

Loch Ness

This is not a drink for the fainthearted. Absinthe tends to overwhelm everything at even the smallest proportions, so I found it was wise to use a bitter sweet vermouth and a powerful scotch like an Islay single malt. After I got past the anise and licorice front end of this drink, I noticed bitterness and the cloying sweet malt flavor of the respective vermouth and scotch. That made what would have been a "two-note" drink into something more complex and interesting.
  • 2 oz. scotch
  • 1 oz. absinthe or Pernod
  • 1/4 oz. sweet vermouth
Shake all ingredients on ice in a shaker. Strain into a chilled cocktail glass. 

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