Restaurants›Frenchy Bar et Brasserie›M’eh’ple In The 6ix Recipe

M’eh’ple In The 6ix Recipe

Inspired by Frenchy Bar et Brasserie
Time8m
Serves1

Smoked Spring Mills Whisky, Maple Syrup, Aged Bitters

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Ingredients

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Cocktail

Tools / Optional Finishes

Method

Cocktail

1

Measure and combine

Add 2 oz Spring Mills Whisky, 1/2 oz pure maple syrup, 1/4 oz fresh lemon juice and 1/4 oz smoked or peated water (optional) into a mixing glass.

2

Add bitters

Add 3 dashes of aged aromatic bitters into the mixing glass.

3

Stir and chill

Fill the mixing glass with large ice. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted (glass should frost lightly).

4

Prep glass

Place a large ice cube or sphere into an old fashioned glass.

5

Strain

Strain the chilled cocktail over the large ice cube into the old fashioned glass using a Hawthorne or julep strainer.

6

Express and garnish

Take an orange peel and express its oils over the drink by holding it skin-side down over the surface and giving it a firm twist. Optionally rub the peel around the glass rim and drop it into the drink as garnish.

7

Optional smoke finish

For a pronounced smoky aroma, use a smoking gun filled with applewood or oak chips: cover the glass with a cloche or inverted mixing tin, introduce smoke for 8–12 seconds, let sit under cover for 20–30 seconds, then remove and serve.

Tools / Optional Finishes

8

If using a smoking gun, make sure glass is heat-safe and covered to capture smoke. If not using smoked water, the optional smoke finish will provide the smoky element.