Here is one more cocktail with single malt scotch whisky. That looks unusual but personally I love this trend.
The Smoking Gun was created by bartender Mark Allen, Red Feather Lounge, Boise, Idaho.
In this recipe Fernet combines with peaty scotch – unusual and a bit audacious decision at first sight. Both spirits ain’t components in general use. Quite the reverse, they look like very unfriendly when mixing with other spirits. But here is the case when first sight is absolutely wrong.
Mark used Laphroaig 10yo, a charismatic and well-known Islay peaty whisky specimen. I used it too because after some experiments I got that this Islay whisky conceals nice fruit and spice undertones and gentle dryness straight behind powerful peaty and smoky taste. And dilution helps to weaken peat and to reveal that delightful undertones.
Fernet Branca, in my opinion, is a quite underestimated cocktail component. Now the main way to use it is to make some corpse-reviver-like drinks. I thought it too but late on I had my opinion totally changed, thanks to many respected cocktail bloggers. Now I think that Fernet is very promising component to be mixing with gin, bourbon, crème de cassis or cherry brandy. And here in The Smoking Gun a small amount of Fernet Branca eventually converted good Islay whisky to new stunning drink.
The last but not least ingredient is the brown sugar cordial, a syrup with a rum added. I made it of two parts of Demerara sugar and one part of water. When my syrup was ready I added rum to it, one ounce of El Dorado 12yo rum per ten ounces of the syrup. Then I got thick sugar syrup with strong molasses aftertaste.
The Smoking Gun
- 60 ml Islay peaty whisky (Laphroaig 10yo)
- ¾ tsp Fernet Branca (I use 3 ml)
- ½ tsp brown sugar cordial (see recipe above)
- 2 dashes Fee Bros. whiskey barrel-aged bitters (Angostura aromatic bitters)
Stir with cracked ice and serve in small scotch or cocktail glass. Garnish with a mint leaf.
It starts with peaty and floral nose before dry sip with a hint of leather. Right away the taste flourishes with rich mixed aroma of smoke, iodine, bitter chamomile and mint. Later aftertaste brings forward special Laphroaig flavour backed by spice and herbs undertones where you can find cardamom, mint, wormwood and molasses.
The Smoking Gun is something special. It’s very dry and warm, with amazing depth, complexity and completeness. As its creator said, this cocktail warms even being consumed ice-cold.
Unique and stylish combination every scotch-loving cocktail enthusiast must try.