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Balancing the smoky-sweet intensity of single-malt scotch with notes of ginger and spice, this cocktail is delicious sipped before or after a rich meal.
1 3/4 oz. single-malt scotch whisky (Ryan uses Laphroaig 10-year)
1 oz. Domaine de Canton ginger liqueur
2 barspoons Fernet Branca
2 dashes Angostura bitters
Ice cubes
Tools: barspoon, mixing glass, strainer
Glass: Nick & Nora
Garnish: lemon twist
Combine all ingredients in a mixing glass and stir to combine. Strain into a chilled glass and garnish.
Mike Ryan, Sable Kitchen & Bar, Chicago
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