A nod to Ron Burgundy, this cocktail from Maple & Ash in Chicago triples down on brown spirits with a 10-year scotch, a bourbon and a Laphroaig float.
Recipe and image courtesy of Maple & Ash
Makes 1 servings
Prep time
5 min.
Ingredients
- 1 oz Glenmorangie 10 yr. Scotch
- 1 oz David Nicholson 1843 Bourbon
- .75 oz Cocchi Vermouth di Torino
- .25 oz Grand Marnier
- 1 tsp grenadine
- 1 tsp Laphroaig (float)
- Orange peel
How to make it
Add all ingredients into a mixing glass with fresh ice. Stir until well chilled, approximately 15 seconds.
Using a vegetable peeler, cut an orange peel and express the oil over the top of the drink.
Place the orange peel in the glass and finish with a float of Laphroaig on top of the drink.
