The Erythromycin

February 9, 2012

Since the Nobler Single Malt Tasting, I couldn’t stop thinking about that Phantom Peat. The Laphroaig’s complexity and bad ass peatiness had been following me around for days after consumption and the 1/4 full bottle had been tempting me each and every night.

Yet despite my new-found affinity towards the Laphroaig, for me, it’s a situational drink. That is until last night, when friend and fellow nobler @scientistmike suggested a fantastic combination of ingredients that I imagined could work perfectly with the bold Laphroaig and mellow out some of the intensity. The “penicillin” was a cocktail he had at The Jakewalk and the mix of blended scotch, Laphroaig, lemon juice, and ginger syrup sounded frigging fantastic.

But I’m allergic to penicillin…

For my version, The “Erythromycin”, I went with the same basic flavor profile but substituted in some ginger beer for the syrup to give the drink a little fizz. The blended scotch helps carry the strong flavors of the Laphroaig, and the lemon juice cuts through the sweetness and peatiness of the drink perfectly. With the new Jack White 7 inch playing in the background, this cocktail was perfection.

The “Erythromycin”

1 oz Laphroaig

2 oz Blended Scotch

1 oz lemon juice

2 oz ginger beer

2 dashes lemon bitters

In a rocks glass with ice mix all of the ingredients. Garnish with a lemon peel and serve with a little “love interruption”.


One comment

  1. Thanks for the shout ricky. Glad you enjoyed it.

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