Gold Label Recipe

Combine equal parts honey and hot water in a small jar or bowl. Stir until honey fully dissolves. Let cool to room temperature before using. Makes about 1 cup; store refrigerated up to 2 weeks.

Chill glass

Place a rocks glass in the freezer or fill it with ice water while you prepare the cocktail so it’s nicely chilled.

Measure and combine

In a mixing glass or cocktail shaker filled with ice, pour 2 oz blended Scotch whisky, 0.5 oz honey-ginger liqueur (or 0.5 oz prepared honey syrup), 0.5 oz sweet vermouth, 0.25 oz orange curaçao, 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters.

Add smoked salt

Add a very small pinch (about 1/8 teaspoon) of smoked sea salt to the mixing glass. The salt brightens flavors and enhances the whisky’s complexity; do not overdo it.

Stir

Stir the mixture with a bar spoon for 20–30 seconds until well-chilled and properly diluted (cold to the touch and slightly watery on the outside of the glass). Stirring preserves the whisky’s silky texture.

Prepare glass

Discard ice water from the chilled rocks glass (if used). Place a large clear ice cube or 2 smaller ice cubes into the glass.

Strain

Strain the mixed cocktail over the large ice cube into the chilled rocks glass using a Hawthorne or julep strainer to keep ice shards out.

Garnish and finish

Express the oils from an orange twist by holding it over the drink and pinching so the peel releases its spray; then rub the twist around the rim and drop it into the glass. Optionally flame the twist briefly for extra aroma. Serve immediately.