Recipe: Professor’s Poisoned Apple

Halloween and all of its festivities are nearly upon us, so I thought it would be fun to find a Halloween-themed cocktail that is made with whisky. Notice, that’s whisky without the ‘e’ (Scotch). Because as much as I adore bourbon, I’m pretty much all about Scotland here!

I discovered this particular recipe on a site called Gastronom. The web site is run by an American couple named Jay and Leah, who love all things cocktails. Some of their recipes are pretty interesting! It’s a great resource if you are looking to try something a bit different. And that’s exactly what today’s recipe is. The “Professor’s Poisoned Apple” calls for Laphroaig, an Islay whisky that is made by drying malted barley over a peat fire, giving it its distinctive smoky taste of the island. The Scotch is combined with Amaretto, cranberry juice, apple cider, and bitters, creating a truly distinctive new flavor that isn’t dominated by any one of its ingredients. It is, for sure, an eclectic blend of tastes, but those tastes go surprisingly well together to create a flavor of fall.

Jay and Leah suggest the optional addition of dry ice as a way to really create a fun, atmospheric experience. Unfortunately, I couldn’t find any on quick notice, but it would be neat to try it one day. You can see what it looks like by clicking the embedded link above. Here is the recipe. Enjoy!

Professor’s Poisoned Apple

Ingredients:

1½ oz. Amaretto 

3/4 oz. Laphroaig Scotch (or other quality lightly peated whisky)

1 oz. cranberry juice

1½ oz. apple cider

10 drops Peychaud’s Bitters (Angostura bitters works equally well.)

 

Method:

Add all of the ingredients to a cocktail shaker filled with ice and shake until well-chilled.

Strain into a glass and enjoy.  

If you decide to brave this eclectic and unique cocktail I would love to hear your thoughts!

Take care, friends and I will see you again soon with more spooktacular posts.

Cheers,

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