This is a post is part of a partnership with Barrow’s Intense Ginger Liqueur. You can learn more about their intense ginger liqueur here.
I love creating cocktails, but my first culinary passion is actually baking. Today I was working on some beet tuile cookies and ended up burning the first few while I figured out the process. The smoky, pan-fried beet cookies were strangely appealing, so I decided to break out the peaty Scotch and turn my cooking mishap into a dreamy, smoky, beet cocktail.
Peated Scotches are delicious, but not typically a go-to for a base spirit in a cocktail. I usually reserve my peated Scotch for an after dinner drink or a night cap as the smokiness can sometimes overpower a mixed drink. However, I’ve found that by combining peated and unpeated single malts you get the best of both worlds – wonderful flavor, and just the right amount of smokiness. So here’s to trying something different (read: Amy experimenting with something other than gin 🙂 and the beauty of discovering something unexpectedly delicious when things don’t go quite as planned and you burn your cookies.
The smokiness of the Scotch, combined with spicy ginger liqueur, the bright, crisp flavor of fresh squeezed meyer lemon juice, and the sweet, vegetal flavor of beets is a delicious and easy-sipping blend, perfect for taking the edge off of these last chilly March days.
- 1 oz unpeated Scotch whisky (I used Glenlivet 12)
- .5 oz peated Scotch whisky (I used Talisker Storm)
- .75 oz Barrow’s Intense Ginger Liqueur
- 1 oz meyer lemon juice
- .5 oz beet juice
Combine all ingredients in a shaker with ice. Shake until chilled and double strain into a chilled coupe. Garnish with a beet tuile cookie.
I’m thinking about creating a separate post about how to make tuile cookies – let me know if you’re interested! They’re surprisingly fun and simple to make, and make for a lovely, customizable cocktail garnish.