101 Best New Cocktails: Smoke Without Fire by Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA
Smoke Without Fire
Adapted from a recipe by Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA
“It was a slow night at the bar and me and a guest were having a nice little conversation primarily about Scotch. I had let him try a taste of the Monkey Shoulder Blended Malt Scotch that we had just gotten in at the time. He loved it (cause it’s wonderful). At some point in the conversation he tells me that he thinks it’s so crazy that he loves the smell and aroma of an Islay Scotch but he can’t handle the taste, it’s too much for him. He said that he had tried so hard to like them because the smell intrigued him so much but the taste just isn’t for him. So it goes. When it came time for the next cocktail he asked me to surprise him. He likes Rob Roys and Blood and Sands but he wanted to try something new, so I wanted to come up with something that would be the best of both worlds for him. Some smoke without fire,” Thomas Newcomb.
60 ml (2 oz) Monkey Shoulder Blended Malt Scotch
15 ml (.5 oz) Lillet Blanc
7.5 ml (.25 oz) Luxardo Maraschino Liqueur
1 dash Angostura Bitters
1 dash Regans’ Orange Bitters No. 6
Islay Scotch in an atomizer (4 or 5 sprays)
Add all ingredients except the Islay mist to a mixing glass. Add ice, stir well, and strain into a chilled cocktail glass. Apply 4 or 5 sprays of the Islay scotch mist to the top of the cocktail.
gaz sez: I loves me some Monkey Shoulder, so I does, and this baby makes real good use of it, too. And I just ADORE the way the way in which Thomas uses the Islay mist as an aromatic garnish here. Inspired, it is. Inspired, I tell you!