Weekly Drink Me Recipe: Islayian Gentleman
We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers. So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every week. That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Islayian Gentleman.
Normally in the recipe of the week, we would be using some sort of syrup, infusion or seasonal ingredient. But today the cocktail we will be making is solely comprised of booze. Woot! This drink has a smoky and spicy flavor with a slightly floral nose. Laphroaig 10 Year is a wonderfully rich and peaty single malt scotch from the island of Islay, off the western coast of Scotland. Originally produced under slightly less than legal circumstances by the Johnston brothers, Laphroaig “officially” became a distillery when the tax authorities got suspicious almost 200 years ago. We will be mixing it with Benedictine, St. Elizabeth Allspice Dram and the classic Peychaud Bitters.
Benedictine was first produced by monks at the Benedictine Abby of Fecamp in Normandy as a medicinal beverage 500 years ago. The Abby was destroyed during the French revolution and a number of precious books were given to the Le Grand family by one of the monks, one of which contained the recipe. Eventually Alexander Le Grand, a wine merchant, found and deciphered the combination of 27 spices and herbs that make up Benedictine’s characteristic sweet/citrusy/spicy flavor. St. Elizabeth is a rum-based liqueur that is flavored with the allspice berry-imparting flavors of nutmeg, pepper, and clove. Our final ingredient is one of my favorites: Peychaud Bitters. An apothecary from Haiti living in New Orleans named Antoine Amédée Peychaud created the aromatic bitters in the early 1800s. It has become a staple for any proper bar ever since. Now that I am done with the history lesson, let’s get to pouring a simple yet potent cocktail.
Islayian Gentleman $4.25/drink
750 ml Laphroaig 10 Year Single Malt Scotch $33
750 ml Benedictine $30
375 ml St. Elizabeth Allspice Dram $25
5oz Peychaud Bitters $5
1 orange $1
Step 1: Measure 2 oz of Laphroaig 10 Year, .5 oz Benedictine, .25 oz St. Elizabeth Allspice dram and 3 dashes of Peychaud Bitters.
Step 2: Add ice and stir for about 30 seconds.
Step 3: Strain into a chilled rocks glass.
Step 4: Garnish with a “flamed” orange peel. To “flame” an orange peel, hold a wooden struck match a few inches under the peel and move the flame back and forth being careful not to scorch the peel. Then pinch the peel at the flame over the drink and watch the sparks fly. Give the peel a little twist and toss it in.