Skye & Smoke Elixir

Description: This complex and innovative cocktail offers a robust interplay of flavors with a smoky, spicy undertone. The Isle of Skye Blended Scotch Whisky provides a quintessential scotch base, harmoniously complemented by the unique earthy smokiness of Granja Nomada Mezcal. The addition of ruby port adds depth and richness, while Drambuie introduces a touch of honeyed herbal sweetness. Fiery ginger syrup imparts a warming spice, and barrel-aged hop bitters enhance the drink's complexity. A hint of brandied cherry adds a sweet-fruity note, perfectly rounding out this sophisticated riff on the classic Rob Roy. Ingredients: - 1 oz Isle of Skye Blended Scotch Whisky - 1 oz Granja Nomada Mezcal - 0.5 oz Ruby Port - 0.25 oz Drambuie - 0.25 oz Fiery Ginger Syrup - 2 dashes Barrel Aged Hop Bitters - 1 barspoon Brandied Cherry (optional, muddled gently) Glass: Nick and Nora glass Instructions: 1. Add the scotch, mezcal, ruby port, Drambuie, fiery ginger syrup, and barrel-aged hop bitters to a mixing glass. 2. If using, gently muddle the brandied cherry in the bottom of the mixing glass. 3. Add ice and stir until well-chilled. 4. Strain the cocktail into a chilled Nick and Nora glass. 5. Garnish with a brandied cherry on a skewer or a twist of lemon peel for added aroma.