At home, I’ve been on a bit of a single malt scotch kick recently. The smokier and peatier the better. Maybe it’s the time of year, but right now there is nothing more satisfying to me than 2 ounces of peaty, smoky, and briny Isaly scotch. It could also be that I’m just projecting our desire for a wood burning fireplace in our living room into my glass. But let’s not get too psychoanalytic.
Though single malts are best taken neat with just a few drops of water, I simply couldn’t resist trying to find a way to get those flavors into a cocktail. If you think you would like the taste of the last log in the fireplace, burned all the way down, embers ashy yet aglow, then this cocktail is definitely for you. That description pretty much sums it up. The recipe calls for Ardbeg 10, but any smoky and peaty Islay single malt—like a Lagavulin 16 or Laphroaig Quarter Cask—would certainly make an acceptable substitute. Sláinte!
1 1/2 oz. Pikesville Rye
1/2 oz. Ardbeg 10 Year Islay Single Malt Scotch
1/2 oz. Taylor Madeira Wine
1/2 oz. Grade B Maple Syrup
1/4 tsp. Los Nahaules Mezcal Joven
2 dashes Angostura Bitters
Flamed orange peel for garnish
Combine the rye, scotch, Madeira, maple syrup, mezcal, and bitters in a mixing glass. Stir with ice and strain into a chilled coupe. Flame an orange peel and drop it in for garnish.
Beer cocktails. So hot right now. And if you believe the Baltimore Sun, they are something of a trend in Charm City, not to mention elsewhere. I must admit to being late to the party, not really getting wind of this so-called trend until browsing the drinks menu at Of Love & Regret not too long ago. But I’m not really a trendy guy. Nevertheless, you’ll have to believe me that the idea for this concoction came to me not as a result of trying to hop on some bibulous bandwagon, but rather as an attempt to remix elements of drinks from a couple of famous barkeeps—one local and one not—with some ingredients indigenous to Baltimore into a cocktail that captures the flavor of the city, cigarette butts and all.
At its core, Way Down in the Hole is a modified Michelada, but it also pays homage to Jim Meehan’s Beer and a Smoke as well as my buddy Russell de Ocampo’s infamous Kosher Boh. Like Baltimore City, Way Down in the Hole could be an acquired taste for some. I have never licked a Baltimore sidewalk and am happy believing that this drink serves up enough tastes of the town so that I will never have to. All kidding aside, I was pretty impressed—and, to be honest, more than a bit surprised—with how good this cocktail tasted. What you get is an earthy, yet refreshing and well-balanced palate with a hint of smoke along with a bit of heat creeping in on the finish and lingering well after each sip. Sounds like Baltimore to me.
Way Down in the Hole
1 oz. Los Nahuales Mezcal Joven
1/2 oz. Pikesville Rye
3/4 oz. Lime Juice
1 dash Fee Brothers Celery Bitters
4-6 dashes Woodberry Kitchen Snake Oil hot sauce
1 bar spoon Soy Sauce
6 oz. National Bohemian Beer
Zest of Orange and Lime for garnish
Combine the mezcal, rye, lime juice, bitters, hot sauce, and soy sauce in a mixing glass. Shake with ice and strain into a chilled Collins glass rimmed with Old Bay and half-filled with ice. Top with beer and add the orange and lime zest for garnish.