101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin
Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.
“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.
7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky
22.5 ml (.75 oz) Martini & Rossi Rosso vermouth
10 ml (.33 oz) Drambuie
10 ml (.33 oz) fresh lemon juice
10 ml (.33 oz) egg whites
2 dashes Angostura bitters
1 dash Angostura orange bitters
1 lemon, as garnish
Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.
gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.
This is one of 2012’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
gaz regan, 101 Best New Cocktails, Mixellany, bartender, cocktail