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What She Said.
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Cocktail Friday The Smoking Gun
November 21, 2014
It’s Cocktail Friday at Elarbee Media. Today we have a full day photo shoot for our client Black Creek Precision. Here is a fitting cocktail recipe for today “The Smoking Gun”. We’ll save this for later to be safe.
The Smoking Gun
Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”
2 oz. Islay or other peaty scotch (Allen uses Laphroaig 10-year)
3/4 tsp. Fernet Branca
1/2 tsp. brown sugar cordial (see below)
2 dashes Fee Bros. whiskey barrel-aged bitters
Cracked ice
Tools: mixing glass, barspoon, strainer
Glass: small scotch or cocktail glass
Garnish: mint leaf
Stir all ingredients and strain into a chilled glass. Garnish.
Mark Allen, Red Feather Lounge, Boise, Idaho
The Smoking Gun
Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”
2 oz. Islay or other peaty scotch (Allen uses Laphroaig 10-year)
3/4 tsp. Fernet Branca
1/2 tsp. brown sugar cordial (see below)
2 dashes Fee Bros. whiskey barrel-aged bitters
Cracked ice
Tools: mixing glass, barspoon, strainer
Glass: small scotch or cocktail glass
Garnish: mint leaf
Stir all ingredients and strain into a chilled glass. Garnish.
Mark Allen, Red Feather Lounge, Boise, Idaho
