"Peat Rock Sazerac | Crafted Pour"

"Bowmore is the first Islay Scotch that I actually enjoyed. I've used it in cocktails before but usually in small amounts to accompany other flavours. It's a little difficult to mix with, I find that you either end up clouding the complex flavours of the scotch or the scotch is too overpowering. I designed this cocktail so the Bowmore 12 is front and centre, with other ingredients that compliment it's flavour profile. It took me a few tries to get this recipe down but my perseverance paid off! The first sip hits you hard with heavy smoke, spice and anise notes, with a touch of sweet apricot in the finish. As the ice dilutes the apricot becomes more pronounced ", "undefined", "Peat Rock Sazerac ",

"Ingredients"

Peat Rock Sazerac By , Bowmore is the first Islay Scotch that I actually enjoyed. I've used it in cocktails before but usually in small amounts to accompany other flavours. It's a little difficult to mix with, I find that you either end up clouding the complex flavours of the scotch or the scotch is too overpowering. I designed this cocktail so the Bowmore 12 is front and centre, with other ingredients that compliment it's flavour profile. It took me a few tries to get this recipe down but my perseverance paid off! The first sip hits you hard with heavy smoke, spice and anise notes, with a touch of sweet apricot in the finish. As the ice dilutes the apricot becomes more pronounced Bowmore is the first Islay Scotch that I actually enjoyed. I've used it in cocktails before but usually in small amounts to accompany other flavours. It's a little difficult to mix with, I find that you either end up clouding the complex flavours of the scotch or the scotch is too overpowering. I designed this cocktail so the Bowmore 12 is front and centre, with other ingredients that compliment it's flavour profile. It took me a few tries to get this recipe down but my perseverance paid off! The first sip hits you hard with heavy smoke, spice and anise notes, with a touch of sweet apricot in the finish. As the ice dilutes the apricot becomes more pronounced Ingredients: - Bowmore 12 Single Malt Whiskey - Spiced Rum Batch 2 Instructions: Rinse or spray a rocks glass with absinthe. Stir everything else with ice and strain into the rocks glass over one large ice cube. A couple more sprays of Absinthe on top. Express lemon peel over top. Enjoy! A note on Spiced Rum: I personally have a disdain for most pre bottled spiced rums. Most of them are full of artificial flavourings and added sugar. It's actually really easy to make your own with ingredients found in most grocery stores. This is my recipe. The rum blend isn't super important for this specific cocktail so you don't actually need to use all four rums that I did. I'd recommend a Demerara or Bajan rum though - 4 Whole Cloves - 1/8 tsp Green Peppercorns - 1/4 tsp Black Peppercorns - 1/2 tsp Cubeb Berries - 1/2 Star Anise Pod - 1/2 tbsp Allspice Berries - Seeds from 5 Cardamom Pods - 1/4 Sri Lankan Cinnamon Stick - 1/3 Vanilla Bean, Split in half - 5 Fresh Ginger Coins - Small Pinch of Nutmeg Rum Blend - 240ml (1 Cup) El Dorado 12 - 120ml (1/2 cup) Real McCoy 5 - 80ml (1/3 cup) St James Ambre Rhum - 60ml (1/4 cup) Rum Bar OP Roast everything except the ginger for 2 minutes. Add to a mason jar full of rum. Steep for 16 hours. Strain Signatures,Spirit Forward,Fall,Modern,Smoke,Stirred