Name: Smoking Hand
Total time: 3 min
Cuisine: Cocktail
Ingredients: 22.5 ml Peated malt whisky; 22.5 ml Highland malt whisky; 22.5 ml Rosso/sweet vermouth; 22.5 ml Red bitter liqueur; 8 drop Mole bitters

Smoking Hand
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Glass:

Photographed in an Urban Bar Retro Optic Coupette 15cl

Ingredients:
³⁄₄ fl oz	Peated single malt whisky
³⁄₄ fl oz	Highland single malt scotch whisky
³⁄₄ fl oz	Strucchi Rosso Vermouth chilled
³⁄₄ fl oz	Italian red bitter liqueur
8 drop	Mole bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

Garnish with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A peated whisky-forward Boulevardier served straight-up with mole bitters adding delicately spiced cacao notes. A deliciously bittersweet aperitivo or late-night sipper.

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History:

A variation on the Left Hand by Sam Ross and one of a series of "Hand" cocktails created circa 2006 at Milk & Honey in Manhattan, New York City, and mentioned in the 2016 book Sasha Petraske Regarding Cocktails

More cocktails by Sam Ross

Nutrition:

One serving of Smoking Hand contains 188 calories

Alcohol content:

1.7 standard drinks
26.59% alc./vol. (53.17° proof)
24 grams of pure alcohol

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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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Showing 3 comments for Smoking Hand.
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CJ Grant

2nd August at 19:19

Made this one with Lagavulin 11 year sweet peat (though I do not like it straight, it can work in cocktails) and Glendronach on the spirit side, regular Angostura and a dash of Fee's walnut on the bitters side. Perhaps due to the sweeter aspect of the peated Scotch, it is more balanced than I expected. I'd maybe add a [little bit of a] more aggressive Islay into the mix next time.

That said, the smoke does come through and adds a nice edge to this Boulevardier riff. I think this would work nicely with a cigar.

Simon Sedgley

1st August at 14:49

Really lovely balance and complexity here. We used Lagavulin 8yo and, having no other single malt, Monkey Shoulder blended. And we went with Tempus Fugit Gran Classico Bitter, just to add a subtle fruity note. As it warms, all the subtle notes in the whiskeys blossom.

Jeremy Harrold

1st August at 05:42

Layers of mild peated whisky smoke with edges of Campari orange bitter and mole bitters.
Satisfying…

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