Devil's Backbone
“I really like peated Scotch, it’s almost exclusively what I like drinking during the cold months,” Chris Lane, the bar manager at San Francisco’s Lolinda says. “I blame my father for this one!”
Much as he loves the smoky flavor of peated scotch, Lane acknowledges that an entire cocktail made with it is pretty aggressive. To avoid having that smoke be all you can taste, Lane cuts the flavor with a bit of spicy rye.
- Ingredients
- 1 ounce rye, such as Rittenhouse
- 3/4 ounce Averna
- 1/2 ounce Lagavulin 16-year-old Single Malt Scotch Whisky (Ardbeg is a good substitute)
- 1/2 ounce Gran Classico Bitter
- 1 dash Angostura bitters
- 1 dash orange bitters
- Garnish
Orange twist
- Drinkware
Coupe
- Preparation
Combine ingredients in a mixing glass with ice, stir until chilled, serve.
Source: Lolinda