Char and Honey
A peated float over bacon-washed bourbon — one pour with two smoke stories: the cured pork in the base, the peat in the float.
Served in a Rocks glass · Garnish: Orange peel · Difficulty: hard
Ingredients
- 1.75 oz Bacon Fat-Washed Bourbon
- 0.25 oz Honey Syrup
- 2 dashes Angostura Bitters
- 0.25 oz Islay Scotch (float)
Instructions
- Prepare bacon fat-washed bourbon in advance.
- Stir bourbon, honey syrup, and bitters with ice until chilled.
- Strain into a rocks glass over one large ice cube.
- Float Islay scotch over the back of a spoon on top.
- Express orange peel over glass and rest on rim.