Scrimshaw Recipe

Prepare and dry shake (if using egg white)

If using egg white, combine the egg white, fresh lime juice, demerara syrup, allspice dram, angostura and orange bitters, and the Scoth and rum in a cocktail shaker. Seal and dry-shake vigorously without ice for 15–20 seconds to emulsify and build a silky texture.

Add ice and shake

Open the shaker, add plenty of fresh ice (enough to three-quarters fill the shaker). Seal and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well-chilled.

Double-strain into glass

Using a Hawthorne strainer and, if available, a fine mesh strainer, strain the cocktail into a chilled old-fashioned glass over one large ice cube or a few fresh cubes (or serve neat in a chilled coupe if preferred). Double-straining removes small ice shards and any egg-white solids for a silky mouthfeel.

Finish and garnish

Express the oils of the flamed orange peel over the surface: hold the peel skin-side down about 3–4 inches above the drink, carefully light the outside briefly with a match or torch and quickly squeeze so the flame briefly contacts the peel, releasing oils. Wipe the rim with the peel and drop it into the drink. Grate a light dusting of fresh nutmeg on top if using.

If you prefer less smoke, use a milder blended Scotch or reduce the Scotch to 1/4 oz. Adjust demerara syrup to taste for sweetness; cocktail should be balanced between citrus, spice and dark-spirited warmth.

Chill the serving glass in the freezer beforehand or fill with ice while you prepare the cocktail to ensure a cold serving vessel.

Use fresh, large ice cubes for serving to minimize dilution. Replace shaker ice between batches for consistent chill.