The Nova Scotia

safe_imageAfter posting cocktail photos on Twitter for some time now, discussion with The Greedy Girl and various friends led me to a rash decision – in 2016 I was to start a cocktail blog – and I’d aim to produce one post a week detailing a tasty beverage of the boozy persuasion.

The drinks I have planned are variations or adaptations of the many drinks out there. I will see where my taste buds take me over time, and how inventive I can get.

It seems like a bold claim now, but I’ll do my best to power through the year, fashioning and drinking as I go. It’s a hard life.

For my first post I was going to go strong with my twist on the vodka martini, but you’ll have to wait a little longer for that one. It’s a little extreme after the excesses of the festive period.

That said my cocktails are rarely weak, but the syrup in this first concoction does smooth this out and make it very sippable. So without further ado…

Ingredients

  • 60 ml Laphroaig* whisky (you can use another smoky/peaty malt, or even a bourbon – I just think this works very well with the peaty nose)
  • 5 ml salted maple syrup (to make this stir 1 tsp sea salt into 120 ml maple syrup, bottle up and refrigerate)
  • 3 dashes orange bitters.

Method

  1. Place all the ingredients into mixing glass with a handful of ice.
  2. Stir well, and keep stirring. Like an old fashioned this drink needs the ice diluting within the drink, though as you’re not also dissolving sugar, you can get away with around two minutes of good steady stirring.
  3. Strain into rocks glass with a big ice cube, and garnish with twist of lemon rind.

Enjoy!

*Now I know the thought of Laphroaig in this may scare some folk, but you actually end up with a smooth drink that doesn’t have that medicinal peaty taste, although you do keep some on the nose. I quite like this contrast, hope you will too!

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