Peat-er & the Wolf

2 oz Islay Scotch, Laphroaig 10
12 oz Allspice Dram, St. Elizabeth
1 oz Lime juice
1 oz Ginger syrup
2 oz Ale, Theakston Old Peculier (or Newcastle Brown Ale, to top)
1   Candied ginger (as garnish)
Shake for 30 seconds, strain over rocks in a highball, top with brown ale, garnish with candied ginger.
From other users
  • Well crafted, enjoyable though of course a taste for peaty scotch and dark beer is a prerequisite. I like how the strong flavors peek out from under the beer. — ☆☆☆☆
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