Forum

I'd hesitate or delay before taking the first sip. Mine was a bit harsh first contact. Let it settle and it blossomed into a fantastic sipper which I'll make again probably tomorrow. Monkey Shoulder, Laphroaig 10, Cocchi di Torino, Campari, Bittermens Xocolatl Mole. Pretty superb.

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.

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.

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