Created by Bryson Downham, beverage director at Toups South in New Orleans, this cocktail mingles the smokiness of Campbeltown scotch with tart citrus.
“This drink has a velvety mouthfeel and a zesty character up front from the grapefruit oil,” Downham says. “There are subtle chocolate and toasted orange notes, bolstered by the malt profile in the whisky. The smoke and peat provide a counterpoint to the dark sweetness of the cocktail.”
- 2 oz. Springbank 10 year old single malt scotch (or other Campbeltown single malt)
- ¾ oz. Averna amaro
- ½ oz. Strega liqueur
- Garnish: grapefruit peel
Stir all ingredients in a mixing glass with ice until chilled. Strain into coupe or martini glass. Express grapefruit peel across the top of the drink and drop it in.