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A Spontaneous Libation for your Consideration

Stag's Hide

Created and posted by Zachary Pearson.
1 1⁄4 oz Islay Scotch (see note)
1 oz Tea (Oolong, brewed strong, chilled)
1 oz Bergamot liqueur, Italicus
1⁄2 oz Honey syrup (2:1)
1⁄4 oz Santa Maria al Monte
1 twst Orange peel (as garnish)
Instructions

Short stir, strain, express peel and discard.

Notes

So I'm using Ardbeg's Uigeadail here, which is 108 proof and has some sherry component. I think it's important that there's peat and some sweetness and higher proof - it's got to give punch to the drink. Good substitutes might be Lagavulin Distiller's Edition, or a barspoon of PX sherry in a fat ounce of Laphroaig Cask Strength.

History

So it's definitely fall where I live, and the animals know it. Trees are starting to turn, deer are wandering on the hillside, and a boy's thoughts turn to cooler weather drinks. I imagine this to be something you might drink out of a flask while out hunting. It certainly brings to mind damp cold mornings and forced stillness and quiet while the animal world wakes up.

Curator rating
4 stars
Average rating
4 stars
(1 rating)

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Recent Discussion

  • Re Rome with a View, 2 days ago Mixed up in Na… commented:

    We poured fat measures of the Campari, vermouth, & lime juice and a skinny measure of the simple syrup along with a scant two oz. of the seltzer. The drink is delicious, a taste of summer here in October.

  • Re Maloney No. 2, 2 days ago meltingUpwards commented:

    Didn’t have 100 proof on hand. Metric shows 1 cl and 1/4 oz closer to .75 cl. (incorrect conversion?)
    I put 1 cl of Maraschino and for the others 5/3/2 cl (1oz Cocchi) and still too sweet. Maybe add bitters? I had 2 olives.

  • Re The D'Almeida, 6 days ago biotsrama commented:

    Bumped up mezcal to 1.5 oz and cassis to 0.5 oz. Like a fruity mezcal Negroni

  • More subtle than you might imagine. Turmeric was a bit faint so I upped it to 3/4. Very nice on the back of the throat.

  • Re The Book Deal, 1 week ago jlp_nyc commented:

    Very delicious: darkly bitter yet smooth and balanced; not overly sweet, with notes of cherry, vanilla, caramel, baking spice (used Evan Williams bonded) and chocolate plus a wisp of menthol from the Fernet. Would def make again.