Mixologist John Lermayer Makes Us Some Smoky Scotch Cocktails
Like a Grand Cru Bordeaux, it elicits images of upper-crust socialites dressed to the nines, sipping ridiculously expensive beverages out of snifters in front of a fireplace framed by elegant Afghan hounds.
Or, at least, distinguished gentlemen like Ron Burgundy.
Point is, it's a picture that tends to stray far from your immediate reality.
With the craft cocktail movement that is now underway, millennials -- and, well, everybody -- are getting more and more into whiskey. While many aren't bold enough to dive headfirst into a single malt on the rocks, they're perfectly fine sucking down a cocktail or three.
At a recent media event for the Black Grouse (a smokier sister to the Famous Grouse), mixologist John Lermayer, cocktail consultant for Stache 1920's Drinking Den was at the Regent Cocktail Club in Miami Beach shaking up -- and stirring -- some smoke-filled drinks.
And we got the recipes.
See Also: South Florida Food and Drink Events: Dogfish Head, Mixology Takeover, and More
Smoky Honey Sour
One and half ounces The Black Grouse
3/4 ounce Honey
3/4 ounce Fresh lemon juice
Jerry Thomas Bitters
Step One:Shake the egg white by itself in a cocktail mixer.
Step Two: Add the honey and lemon with ice; shake vigorously and and strain into a chilled cocktail glass.
Step Three: Finish it off with a dash of bitters and lemon zest.