By Terry Trucco
Dark libations like bourbon and rye don’t wind up in cocktails nearly as often as the clear stuff, like vodka and gin. But they get mixed with something other than water a lot more than scotch.
Purists might say the reason is obvious. Or as my husband puts it, why ruin a great single malt?
That, of course, makes scotch the Everest of cocktail ingredients, a liquid gauntlet thrown down to adventurous bartenders. The mixing team at The Pierre’s Two-e Bar couldn’t resist temptation.
Through June the bar offers a specialty menu of five cocktails built on aged single malts. If you’ve ever wondered how 12-year Coal Ila might look – and taste – in a stemmed champagne glass paired with blended Scotch Gravya Liquor, Frangelico and Prosecco, it’s called the Nutty Scotsman, and it’s a lively, complex quaff. (more…)