Peat’s Dragon

Peat's Dragon
Yields1 Serving
Prep Time3 mins

An unusual smokey/peppery cocktail using both peated whiskey and black pepper. Possibly originated at The Up & Up, New York City.

 45 ml (1½oz) peated Scotch whisky
 15 ml (½oz) Grand marnier
 15 ml (½oz) Lillet Blanc
 15 ml (½oz) dry vermouth
 4 pinches ground black pepper
1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a cocktail coupe (do not fine strain).

AI generated anecdote for article length

As the first autumn chill seeped into the air, casting long shadows across the quaint stone cottages of Otterburn, a group of friends gathered in the warmth of a cozy living room, drawn by the promise of an evening filled with laughter, conversation, and of course, exceptional cocktails.

Amidst the flickering flames of the fireplace, their host, a man named James, with a passion for mixology and a flair for the dramatic, prepared to unveil his latest creation – the "Peat's Dragon," a cocktail that embodied the fiery spirit of the changing season.

With practiced hands, James reached for a bottle of Laphroaig 10 Year Old Islay Single Malt Scotch Whisky, its peaty, smoky aroma filling the room with an air of anticipation. To this, he added a generous measure of Grand Marnier, its orange liqueur sweetness promising to balance the whisky's intensity.

Next came Lillet Blanc, a French apéritif with notes of citrus and quinine, lending a touch of elegance and complexity to the cocktail. A dash of dry vermouth, with its herbal bitterness, provided depth and structure.

But the true twist came in the form of four pinches of ground black pepper, a bold and unexpected addition that promised to awaken the taste buds and add a touch of intrigue.

As the ice swirled in the mixing glass, James stirred the ingredients with a flourish, their distinct colors merging into a rich, amber hue. With a confident smile, he strained the cocktail into chilled coupe glasses, garnishing each with a twist of orange peel and a sprinkle of freshly ground black pepper.

The friends gathered around the coffee table, their eyes eagerly fixed on the amber liquid before them. As they raised their glasses in a toast, the warmth of the cocktail spread through their bodies, a welcome respite from the autumn chill.

The first sip was a revelation. The Laphroaig's peaty smoke danced on the tongue, followed by the sweetness of Grand Marnier and the herbal notes of Lillet Blanc. And then, there it was – the fiery kick of black pepper, lingering like a dragon's breath, adding a layer of heat and complexity.

"Incredible," exclaimed one friend, savoring the lingering flavors. "It's like a dragon's breath in a glass."

James nodded in satisfaction, his eyes sparkling with pride. The Peat's Dragon was his masterpiece, a testament to his passion for mixology and his ability to transform the ordinary into the extraordinary.

As the night wore on, the friends delved into deep conversations, their laughter echoing through the living room. The Peat's Dragon flowed freely, its smoky-peppery goodness fueling their camaraderie and deepening their connection.

When it was time to part ways, they stepped out into the crisp autumn air, carrying with them the warmth of the shared experience and the lingering taste of the exceptional cocktail that had marked the beginning of their autumn gathering.

Ingredients

 45 ml (1½oz) peated Scotch whisky
 15 ml (½oz) Grand marnier
 15 ml (½oz) Lillet Blanc
 15 ml (½oz) dry vermouth
 4 pinches ground black pepper

Directions

1

Half-fill a mixing jug with ice.

2

Add all ingredients and stir until well-chilled.

3

Strain into a cocktail coupe (do not fine strain).

Peat’s Dragon

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