The unique mix of exotic flavors and spices (courtesy of the Lustau East India Sherry and black tea-infused Amaro Montenegro) in this cocktail, crafted by Jonathan Shock in New Orleans, were inspired by the southern city’s diverse and eclectic culture. But it’s National Scotch Day, and when it comes down to it, this enlightened boozy beverage is all about spirit. The spirit being Auchentoshan’s American Oak Single-Malt Scotch Whisky, which has notes of sweet spice and hints of candied orange peel that shine in this deliciously complex cocktail.
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Makes 1 servings
Prep time 10 min.
Ingredients
2 parts Auchentoshan Three Wood Single-Malt Scotch Whisky 1/2 part Lustau East India Sherry 1/2 part black tea-infused Amaro Montenegro 1/4 part 4:1 honey syrup Orange peel (for garnish) Luxardo maraschino cherry (for garnish)
How to make it
To make the black tea-infused Montenegro, add four tea bags to one 750ml bottle of Amaro Montenegro, and let infuse for 12-24 hours. Remove tea bags and strain if necessary. For the honey syrup, combine four parts honey to one part water, and blend until mixed. Combine all ingredients into mixing glass, add ice and stir. Strain into a coupe glass. Garnish with orange peel and wrapped cherry.
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The unique mix of exotic flavors and spices (courtesy of the Lustau East India Sherry and black tea-infused Amaro Montenegro) in this cocktail, crafted by Jonathan Shock in New Orleans, were inspired by the southern city’s diverse and eclectic culture.
But it’s National Scotch Day, and when it comes down to it, this enlightened boozy beverage is all about spirit. The spirit being Auchentoshan’s American Oak Single-Malt Scotch Whisky, which has notes of sweet spice and hints of candied orange peel that shine in this deliciously complex cocktail.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 10 min.
Ingredients
2 parts Auchentoshan Three Wood Single-Malt Scotch Whisky 1/2 part Lustau East India Sherry 1/2 part black tea-infused Amaro Montenegro 1/4 part 4:1 honey syrup Orange peel (for garnish) Luxardo maraschino cherry (for garnish)
How to make it
To make the black tea-infused Montenegro, add four tea bags to one 750ml bottle of Amaro Montenegro, and let infuse for 12-24 hours. Remove tea bags and strain if necessary. For the honey syrup, combine four parts honey to one part water, and blend until mixed. Combine all ingredients into mixing glass, add ice and stir. Strain into a coupe glass. Garnish with orange peel and wrapped cherry.
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Makes 1 servings
Prep time 10 min.
Ingredients
2 parts Auchentoshan Three Wood Single-Malt Scotch Whisky 1/2 part Lustau East India Sherry 1/2 part black tea-infused Amaro Montenegro 1/4 part 4:1 honey syrup Orange peel (for garnish) Luxardo maraschino cherry (for garnish)
How to make it
To make the black tea-infused Montenegro, add four tea bags to one 750ml bottle of Amaro Montenegro, and let infuse for 12-24 hours. Remove tea bags and strain if necessary. For the honey syrup, combine four parts honey to one part water, and blend until mixed. Combine all ingredients into mixing glass, add ice and stir. Strain into a coupe glass. Garnish with orange peel and wrapped cherry.
Makes 1 servings
Prep time 10 min.
Prep time 10 min.
Prep time
10 min.
Ingredients
- 2 parts Auchentoshan Three Wood Single-Malt Scotch Whisky
- 1/2 part Lustau East India Sherry
- 1/2 part black tea-infused Amaro Montenegro
- 1/4 part 4:1 honey syrup
- Orange peel (for garnish)
- Luxardo maraschino cherry (for garnish)
How to make it
To make the black tea-infused Montenegro, add four tea bags to one 750ml bottle of Amaro Montenegro, and let infuse for 12-24 hours. Remove tea bags and strain if necessary. For the honey syrup, combine four parts honey to one part water, and blend until mixed. Combine all ingredients into mixing glass, add ice and stir. Strain into a coupe glass. Garnish with orange peel and wrapped cherry.
To make the black tea-infused Montenegro, add four tea bags to one 750ml bottle of Amaro Montenegro, and let infuse for 12-24 hours. Remove tea bags and strain if necessary.
For the honey syrup, combine four parts honey to one part water, and blend until mixed.
Combine all ingredients into mixing glass, add ice and stir. Strain into a coupe glass. Garnish with orange peel and wrapped cherry.
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Class It Up With The International Mountains Whiskey Glasses
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