Name: Smoke of Scotland
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Peated malt whisky; 15 ml Dry vermouth; 15 ml Elderflower liqueur; 5 ml Cynar/carciofo amaro

Smoke of Scotland
Jump to

Serve in a Martini glass

Ingredients:
2 oz	Torabhaig Peated Single Malt Whisky
¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Elderflower liqueur
¹⁄₆ oz	Cynar or other carciofo amaro

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare garnish of grapefruit zest twist (flamed).
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Review:

Smoky, with floral and tropical fruit notes from the elderflower liqueur and added complexity from the vermouth and Cynar.

View readers' comments

History:

Created in 2007 by Vincenzo Marianella at Providence, Los Angeles, USA.

More cocktails by Vincenzo Marianella

Nutrition:

One serving of Smoke of Scotland contains 197 calories

Alcohol content:

1.9 standard drinks
28.29% alc./vol. (28.29° proof)
26.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 7 comments for Smoke of Scotland.
See discussion in the Forum

Please log in to make a comment

Jeremy Harrold

31st October 2024 at 17:40

I like a peated whisky but this didn’t quite work. I thought something was clashing with the whisky. I admit I did add a couple of drops of Absinthe (as Gabriel de Tuya’s suggestion) which did help 👍

Yorey C

12th February 2024 at 08:10

Laphroiag | Dolin ... good and complex, tastes like the scotch you put in it i think and 'froyg has a lot of attitude

John Hinojos

28th May 2023 at 00:26

Not being a fan of overly smoky Whisky, decided to try this one for the Highland Games which occur every last weekend of May. This was wonderful Perfect for before dinner. Liked as per the recipe, but did also try Gabriel de Tuya's recommendation for a little Absinthe. Did about 5 sprays and it was a different cocktail, but also very good.