Laphroaig 10 13 13 14 22 20 22 Recipe

Chill glass

Place a rocks glass (Old Fashioned) in the freezer for several minutes or fill it with ice and water while you prepare the cocktail to chill the glass.

Combine ingredients

In a mixing glass, add 2 oz Laphroaig 10, 0.5 oz rye whiskey, 0.5 oz dry vermouth, 0.25 oz orange curaçao and 2 dashes Angostura bitters. If you want an extra peaty aroma, add 0.25 oz blended peated malt (optional).

Stir with ice

Fill the mixing glass with plenty of ice. Stir gently and steadily for 25–30 seconds until the mixture is well-chilled and lightly diluted (the mixing glass will frost on the outside).

Prepare glass

Discard the ice/water from the chilled rocks glass. Optionally rinse the glass with 5 ml high-proof neutral spirit: pour the spirit into the glass, swirl to coat, then discard any excess. This adds a brighter top-note without additional dilution.

Strain

Using a julep or hawthorne strainer, double-strain the stirred cocktail into the chilled rocks glass over a single large ice cube.

Float rye (optional)

For a layered accent and a touch of spice, slowly pour 0.5 oz rye whiskey over the back of a bar spoon so it floats on the surface of the drink.

Garnish and aroma

Express the orange peel over the drink by holding it skin-side down above the glass and giving it a sharp twist to release oils; rub the peel around the glass rim and drop it into the drink as garnish. If using a peat-smoked mist or 5 ml smoked syrup, lightly spray or mist across the top of the drink for added aroma (do not overdo — one light mist is enough).

Serve

Serve immediately while cold. Sip slowly to enjoy the interplay of bright citrus, sweet orange liqueur, herbal vermouth and the signature Laphroaig peat smoke.

If you prepared a smoked mist or peat-smoked water: place 5 ml in a small atomizer and give one light spray over the finished cocktail just before presenting. Alternatively, add 5 ml of peat-smoked syrup to the mixing glass while stirring for a faint sweet-smoky accent.