Peat Wave Recipe

Prep the glass

If desired, lightly moisten the rim of a chilled rocks glass with a lemon wedge and dip the rim into a small plate of smoked salt. Alternatively, simply have smoked salt available to sprinkle a pinch on top of the finished drink.

Combine jam and syrup

In a cocktail shaker or mixing vessel, add 0.5 tablespoon blackberry jam and 0.5 oz Demerara/dark brown sugar syrup. Use a bar spoon to break up and dissolve the jam into the syrup until evenly combined and slightly loose.

Add spirits and modifiers

Add 2 oz peaty single malt Scotch, 0.25 oz peach brandy or apricot liqueur (if using), 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters to the shaker with the jam-syrup mixture.

Dry and wet shake

First, give the mixture a short 'dry' shake (no ice) for about 10 seconds to further emulsify the jam and citrus. Then add a generous amount of ice and shake vigorously for 10–15 seconds until the shaker is very cold to the touch and the mixture is well chilled.

Double strain into glass

Place a large ice cube or sphere into the prepared rocks glass. Double-strain the shaken cocktail over the ice using a Hawthorne or fine strainer to remove small jam solids, ensuring a smooth, jammy texture in the drink.

Finish and garnish

Lightly sprinkle a very small pinch of smoked salt on the surface of the cocktail (or across the rim if you didn’t rim earlier). Express a lemon twist over the drink to release oils, wipe the rim with the twist and drop it into the glass. If you want extra smoke aroma, briefly torch (10–15 seconds) a small sprig of thyme or rosemary until it gently smokes and place it on the glass rim or over the drink for presentation. Do not inhale closely while torching.

Serve

Present immediately while cold. Sip slowly to appreciate the interplay of smokiness, jammy fruit, citrus brightness, and the sharpness from the peat.