I found this to be VERY heavy on the whisky/bourbon front, but I expect it was due to my choice of spirit (Barrelling Tides' Windward). I also used a ginger liqueuer instead of a syrup and definitely needed to add extra sweet. Would be curious to know how it would taste with slightly less whisky and something more nutty added - say amaretto, frangelico, or even some butterscotch.
Helen Smith
Bone dry indeed. I really liked the addition of the salt - it gives it a delightful savoury note. I didn't garnish mine at all, but after a sip I think a sprig of thyme would be a fun alternative to the lemon. I used Steinhart Gin (an award-winning Nova Scotian London Dry) and Famous Grouse Smoky Black for the peat. I'd be very curious to see how this would work paired with foods.
I made this with Famous Grouse Smoky Black blended whisky instead of the mezcal, and it was one of the best cocktails I've ever made. Beautiful balance of smoky, sweet, sour, and juicy.