Amber Ash Recipe
monkey shoulder, apple brandy, elderflower, peychaud bitters
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Optional (for rinsing glass)
Method
Prepare glass
- 1
Chill and (optional) rinse
If desired, chill a rocks or old-fashioned glass in the freezer for a few minutes or add a large ice cube to cool. For a subtle herbal note, pour 0.25 oz absinthe (or pastis) into the glass, swirl to coat the interior, then discard any excess. Set the prepared glass aside.
Build the cocktail
- 2
Add 2 oz Monkey Shoulder, 0.75 oz apple brandy, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Peychaud's bitters to a mixing glass or cocktail shaker filled with ice.
- 3
Stir vigorously for 20–30 seconds (or shake if you prefer a slightly brighter, aerated texture) until the mixture is well chilled and slightly diluted. Stirring will keep the texture silky and show off the whisky's character; shaking will add a lighter mouthfeel.
- 4
Strain the chilled cocktail over a large clear ice cube (or fresh ice) in the prepared rocks glass.
Garnish and serve
- 5
Express the oils of a lemon twist over the drink or lay an apple slice on the rim. Optionally add a few drops of Peychaud's bitters on top for aroma. Serve immediately.