Smokey. Bitter. Sweet. The Scotch Lodge should be your new go-to when you’re in the mood for a cocktail more complex than an Old Fashioned, and less sweet than a Manhattan. The cocktail created by Portland bartender, Tommy Klus, uses Combier rouge, but my version substitutes Maraschino juice instead. Try using different types of scotch depending on your preference for smokiness.
INGREDIENTS
- 1.5 oz Scotch
- .5 oz Cynar
- .5 oz Punt e mes
- .5 oz Maraschino juice (from jar of cherries without artifical color added)
- 2 Dashes Orange Bitters
DIRECTIONS
STEP 1
Add all ingredients together with ice. Stir for about 20 seconds, until cold and combined.
STEP 2
Strain into a rocks glass with one large ice cube. Express orange peel over cocktail, then use as garnish.