It’s time to get ready for Burns night next weekend with this creative scotchtail recipe!
Scotch whiskey, also known as ‘uisge beatha’, or ‘usquebaugh’ was first documented in 1494 and since then has proved to be a much-loved beverage and key ingredient used in favourite cocktails such as Old Fashions, Whiskey sours, Manhattans and Sazeracs.
This cocktail has a slight seaweed inspired twist featuring nori infused dry gin and pinch of sea salt.
Smoke on the Water Ingredients
2 ounces nori-infused Sipsmith London Dry Gin*
1 ounce white Port
½ ounce honey syrup
Pinch of sea salt
1 teaspoon Talisker Distillers Edition Single Malt Scotch Whisky
Infuse 1 cup gin with 2 pieces dried nori for 2 hours. Remove nori. Strain the gin, if needed.
This recipe makes enough for 4 cocktails.
Smoke on the Water Directions
1. Fill a mixing glass with ice and stir together first four ingredients.
2. Strain the mixture into rocks glass over a large piece of ice. Spoon or spritz Scotch over drink.