Importer’s Dilemma
(courtesy of Ty Martin, owner of Craft Wine and Beer. Serves 1)
“The rich cinnamon spice of the vermouth plays well with the fruity peat of the Kilchoman, and the bitters provides a little bitter structure to the finish,” Martin explains. This cocktail is inspired by Chris Uhde of ImpEx Beverages.
¾ ounce Kilchoman Machir Bay Islay Single Malt Scotch Whisky
1½ ounces Yzaguirre Rojo Reserva Vermouth
Scant dash aromatic bitters
In mixing glass with ice, combine all ingredients and stir about 20 seconds. Then strain into cocktail glass. Microplane orange peel, making sure to shave over glass.
