Smoked Caramel & Bitter Almond
A refined cocktail combining smoke, sweet caramel and delicate almond bitters. Premium Scotch whisky forms the robust foundation, complemented by homemade caramel syrup and a hint of absinthe for elegant bitterness. The glass is smoked for added depth.
29 Mar 2026
Instructions
- 1
Warm a Glencairn glass by holding it 30 seconds above a candle flame (carefully, not too close).
- 2
Smoke the glass with hickory wood or oak shavings: place the wood in a small bowl beneath the glass and cover with a coaster.
- 3
Prepare the cocktail: fill a mixing glass with ice.
- 4
Add 60ml peaty Islay Scotch (e.g., Laphroaig 10YO).
- 5
Add 20ml homemade caramel syrup and 5ml blanc absinthe.
- 6
Add 2-3 dashes Angostura bitters and 1 dash Peychaud's bitters.
- 7
Stir for 30 seconds until the mixture is well chilled.
- 8
Carefully remove the coaster from the smoked glass.
- 9
Strain the cocktail into the prepared Glencairn glass.
- 10
Garnish with a long, thin grapefruit peel twist and a roasted almond.
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