FIRSTCLASS
INGREDIENTS;
1½ oz. Compass Box
Peat Monster Scotch
¾ oz. Manzanilla sherry
½ oz. lemon juice
¾ oz. honey syrup
(equal parts honey and
hot water mixed)
1 egg white
Grapefruit bitters, for
garnish
Sea salt, for garnish
;
INSTRUCTIONS
In a cocktail shaker,
combine Scotch, sherry,
lemon juice, honey
syrup and egg white
with ice. Shake pro-
fusely and strain into a
cocktail glass. Garnish
with grapefruit bitters
and sea salt.
SEAFOAM
From Adam Bernbach,
the bar director for
Proof and Estadio
The Canboulay at Craigie on Main.
Scotch, 5 Ways
Check out these deliciously complex cocktails that will
titilate the most discerning palates
COCKTAIL
Who says Scotch always has to be served straight up? Whether served hot, chilled or barrel- aged, these Scotch-based
libations—running the gamut from spiced to
smoky, mellow and sweet to piquant and briny—
demonstrate Scotch whisky’s considerable versatility in the cocktail glass. —Kara Newman
