New York City mixologist Nick Bennett combines peach brandy with a peated Scotch, shaking in egg white for a fabulous richness. The peat in the Scotch yields love-it or hate-it reactions: Comparisons range from butterscotch to Band-Aids.
Recipe from Food & Wine Cocktails 2015
1 ounce peated Scotch, such as Ardbeg
1 ounce peach brandy
3/4 ounce fresh lemon juice
3/4 ounce Simple Syrup
1 large egg white
How to Make It
In a cocktail shaker, combine the Scotch, peach brandy, lemon juice, Simple Syrup and egg white; shake vigorously. Fill the shaker with ice and shake again. Fine-strain into a chilled rocks glass.
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