Praying Mantis
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Praying Mantis
Serve in a Coupe glass
| 3⁄4 oz | Torabhaig Peated Single Malt Whisky |
| 3⁄4 oz | Strucchi Red Bitter (Campari-style liqueur) |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 3⁄4 oz | Ginger syrup (equal parts ginger juice to caster sugar by weight |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered crystallised ginger.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered crystallised ginger.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A riff on Sam Ross' Mosquito with smoky, peaty whisky going head-to-head with bitter liqueur and fiery ginger. Lemon juice plays peacemaker, bringing the other muscular ingredients together in a harmonious but still assertive cocktail.
Variant:
History:
Adapted from a recipe created by Brandon Bramhall at Attaboy in Nashville, Tennessee. Brandon's original recipe calls for equal parts Islay whisky, Gran Classico, lemon juice, and ginger juice syrup.
Nutrition:
One serving of Praying Mantis contains 160 calories
Alcohol content:
- 0.8 standard drinks
- 13.02% alc./vol. (13.02° proof)
- 11.7 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.
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