101 Best New Cocktails: Oban Smoke by Pat Thomas, Vintage Cocktail Club, Dublin, Ireland
Pat Thomas, Vintage Cocktail Club, Dublin, Ireland
“I love the maltiness of Oban and of Genever, but oddly there’s too much in one and not enough in the other!! The lemon peel infusion really takes the edge off the Genever and actually makes it very approachable for the novice Genever sipper. Ginger liqueur adds the needed sweetness, and the bitters, a house “secret” were actually added accidentally when fooling around making the drink the first time, and it just works! A simple drink when all components are in place, and fun to experiment in making the components!” Pat Thomas.
20 ml (.66 oz) Domain De Canton Ginger liqueur
15 ml (.5 oz) lemon peel infused Bols Genever*
4 dash lapsang vanilla bitters**
1 lemon twist, as garnish
Stir over ice and strain into a chilled “fancy glass.” Add the garnish.
gaz sez: I don’t quite know where to start when it comes to describing this drink, so I’ll kick this off by telling you what a pain in the ass it was to make these damned bitters. Worth the effort, though. And chances are that I’ll play with these bitters in other drinks, too, so . . . You’re going to have to make this drink in order to appreciate it, but you’ll be happy you did. This one is pretty startling!
*Lemon Peel Infused Bols Genever
Add the zest of 3 lemons (Sicilian preferred) to a one-liter jar with a tight-fitting lid. Add 750-ml of Bols Genever and allow to infuse for 2 weeks. Strain through a double layer of dampened cheesecloth, and return the genever to the bottle.
** Lapsang Vanilla Bitters
Add 2 organic vanilla pods to 100 grams (3.5 oz) of Lapsang souchong tea to a bottle containing 250 ml (8.5 oz) of grain alcohol. Add a handful of bourbon barrel chips and allow to infuse for 6weeks. Add 75 ml (2.5 oz) water and 75 ml (2.5 oz) blackstrap molasses. Strain through a double layer of dampened cheesecloth, and store in a bottle.
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