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Catholic Guilt


2 oz
Scotch, is malt whisky or grain whisky made in Scotland. Originally made from malted barley, with the addition of wheat and rye. It must be aged for at least 3 years in oak barrels.
0.75 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 dash
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
1 dash
A fig flavored fruit bitters used in some holiday theme cocktails and also tiki cocktails.
1 dash
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.

Combine ingredients, except the Fernet, in a shaker with ice. Shake until chilled. Strain into a rocks glass with ice. Float a splash of fernet on top. Garnish with a flamed orange peel. #shake #ontherocks


Adapted from Andrew Kalinin, Highlands, NYC.


Herbal
Strong
NYT Book Of Cocktails
avg. 2.8 (5)
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