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Burning Ice

1 1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Pedro Ximénez Sherry
3⁄4 oz Lemon juice
1⁄2 oz Swedish Punsch
1 bsp Absinthe, Kübler
2 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a rocks glass.

History

Originally made with Ardbeg.

Cocktail summary
Created by
Ted Kilpatrick, No. 9 Park, Boston, MA.
Year
2012
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2012/10/burning-ice.html

Curator
Not yet rated
User rating
4 stars
(5 ratings)
Yields Drink

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From other users
  • This is different and great, but maybe a little tangy. Next time I’ll be a bit more conservative with the lemon juice.
  • Complex with a surprising anised smoky finish... Found it weird at first, but finally liked it — ★★★★
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Comments
Shawn C commented on 1/24/2024:

Serviceable, certainly acceptable served at a bar, although I wouldn't be inclined to order a second. The lemon (mine are fresh Eureka's from a tree in the backyard) might be a bit more than needed for some, but the acidity balances the very sweet and flavorful character of PX sherry. The substantial level of Laphroaig Islay peat is well matched by the rich sherry and punsch flavors. Absinthe and Peychaud's provide some welcome licorice/anise herbal essence. This is one of those drinks that could be perfect for one person, yet average for another (or even the first person) on any given night.