Darron Foy, bar manager at the Flatiron Room in New York City, uses a heavily peated, 10-year-old Port Charlotte Scotch for this cocktail. He combines an ounce of it with an ounce of apricot liqueur, half an ounce each of orgeat, lemon juice and simple syrup and two dashes of rhubarb bitters.
It’s garnished with a dried Turkish apricot and a bay leaf.
“Using a peated single malt to create a cocktail is difficult as the balance of flavor is important to maintain,” Foy said. “Orgeat syrup provides a silky texture while showcasing the softer notes of Port Charlotte 10, allowing the peat to shine through without being overbearing.”
Price: $22