Death or Glory: A Scotch Cocktail

Recipe: Stuart Weaver , Lady Jane , Denver, Colorado

Photo: John Valls

August 12, 2021

A warm-weather whisky cocktail.

With so many types of Scotch whisky to choose from, it can be hard to pick just one for a cocktail. A solution? Bring two styles together, such as in this cocktail, which uses a blended malt whisky for the base, accented by a rinse of a peated single malt.

Ingredients

1 1⁄2 oz. blended malt whisky (Monkey Shoulder recommended)
1 1⁄2 oz. toasted coconut syrup
1 oz. fresh lemon juice
1⁄4 oz. curaçao (Pierre Ferrand recommended)
1 fresh egg white (pasteurized if you like)
2 dashes absinthe
1 tsp. peated single malt Scotch whisky (Lady Jane uses Laphroaig 10 year old), to rinse

Tools:shaker, strainer, fine strainer
Glass:large coupe

Preparation

Rinse a large, chilled coupe with the peated malt whisky, discarding the excess. Combine the remaining ingredients in a shaker and shake without ice until foamy. Add ice, shake again to chill, then strain into the prepared glass.

Toasted Coconut Syrup: In a saute pan over medium heat, toast 1 oz. of unsweetened coconut flakes until deeply golden and aromatic, stirring constantly and taking care not to let the flakes burn. Add the toasted coconut to a small saucepan along with 12 oz. of coconut water and 6 oz. of granulated sugar, and whisk over medium heat until the sugar is fully dissolved (do not let the mixture come to a boil). Let the syrup cool to room temperature, at least one hour, then strain through a coffee filter. Bottle for use, and keep refrigerated for up to 1 month.