| 1 1/2 fl oz | Torabhaig Peated Single Malt Whisky |
| 4 drop | Bob's Abbotts bitters |
| 3 1/2 fl oz | Cola (e.g. Coca-Cola or Pepsi) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Highball (max 10oz/300ml) glass.
- Prepare garnish of lemon zest twist.
- POUR ingredients into ice-filled glass.
- Briefly STIR.
- Express lemon zest twist over the cocktail and discard.
AKA:
Smokey Cokey
Strength & taste guide:
Review:
Just as it says on the tin – a smoky malt and cola. This simple but delicious drink perhaps doesn't need bitters or even a twist but it's better with these subtle embellishments.
Variant:
Floaty Smoky Cokey – with ice cream.
History:
Jack & Coke is a famous combo but until the Smoky Cokey, Scotch whisky was restricted to soda water or perhaps ginger ale. So for his 2014 book, Whisky: The Manual, Dave Broom set out to discover the best mixer for various Scotch whiskies, trying everything from soda water to green tea. His discovery that Lagavulin is delicious with cola is the origin of the Smoky Cokey.
Dave's discovery was picked up by Colin Dunn, Diageo's whisky ambassador who served 35ml of Lagavulin 16 Year Old in a Martini glasses topped with almost flat cola at the 2000 Feis Ile (Islay whisky festival). Collin presented them on a silver tray to his guests on Lagavulin pier.
I remember Collin talking about what he'd by then christened the "Smoky Cokey" at a Diageo World Class event, circa 2016. Dave Broom discovered this delicious combination of whisky and cola but it is Colin Dunn who made the Smoky Cokey a contemporary classic.
Nutrition:
One serving of Smoky Cokey contains 144 calories.
Alcohol content:
- 1.2 standard drinks
- 10.88% alc./vol. (21.76° proof)
- 16.3 grams of pure alcohol
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