This warming cocktail features rich caramel, apple bitters and the smooth notes of good single malt. Topped with a mist of peaty whisky, it makes for a cosy fireside sipper for the crisp evenings still to come before spring finally springs into action. Top it all off with a torched marshmallow, which is always more than welcome in the colder months.
Smoky Ness
50ml good single malt whisky – we use Tomatin 12-year-old
10ml caramel syrup – we use Monin
5 dashes apple bitters
1 marshmallow, to finish
A little good peaty whisky, to finish – we use Laphroaig 10 (optional)
Put the single malt, syrup and apple bitters in a mixing glass and stir to combine. Fill an old fashioned glass or similar with chunky cubes of ice and pour the drink over the top. Put the marshmallow on a cocktail stick or toothpick, stand it upright in the glass, then torch the marshmallow until coloured. If you like, spray a mist of peaty whisky all over the top of the drink and the marshmallow, to add another layer of smoky richness, then serve.
Tomi Calsson, head barman, Torrish at Ness Walk, Inverness
