The Choke and Smoke

CocktailsWhiskeyAmaroScotch
Written By Miguel Buencamino

Ok, so I’ll admit I was a big btparsons fan before, but I had the honor of taking his Amaro class at BenConCHS and was completely blown away. Luckily, Charleston, SC was a stop on his ‘Amaro’ book tour and I had the opportunity to pick his brain (again) at @edmundsoast while he was in town. He was knowledgeable, down-to-earth and one of the coolest authors I’ve had the honor of meeting. This cocktail recipe is a from his book ‘Amaro’ — definitely worth the pickup, even if its not personally signed like my copy 😉

ingredients:

  • 1½ oz | 45 ml 10 Year Scotch Whisky

  • 1½ oz | 45 ml Cynar

  • ¼ oz | 7.5 ml Demerara Simple

  • 1 Pinch of Smoked Sea Salt

  • Orange Peel (for garnish)

tools:

 

instructions:

In a mixing glass, add ice and all ingredients except the the orange peel. Stir for 30 seconds. Strain into a chilled coupe. Garnish with an expressed orange peel (or rose). Cheers!

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

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