Christmas and New Year’s are over and everyone in Victoria is under slept and feels worked to the bone. So you deserve an extra special little treat for the weekend.
The Laphroaig Project is a cocktail that was shown to me by the best bartender in the world when I worked with him back at Three Boars Eatery in Edmonton circa 2015.
Literally, James Grant won the title of ‘World Class 2021 Global Bartender of the Year.’
A Laphroaig Project is a peaty scotch cocktail with bizarre proportions and a complex flavour. It can somehow taste dry from the scotch and bittersweet from the chartreuse at the same time with a nice acidity from the lemon.
It’s the special little treat you deserve after a stressful year/month/life.
Here’s how to make a Laphroaig Project:
Ingredients:
- ½ oz – Laphroaig Quarter Cask/10 year (approximately $80 – $97)
- 1 oz – Green Chartreuse (approximately $50)
- ¼ oz – Yellow Chartreuse (approximately $50)
- ½ oz – Luxardo Maraschino Liqueur (approximately $35)
- 1 oz – lemon juice
- 2 dashes – peach bitters (or whatever bitters you have around will do)
- Garnish – lemon twist garnish
Process:
- In a mixing glass add several ice cubes
- Add all ingredients except garnish
- Stir well
- Strain into the fanciest, scotch worthy rocks glass you own over a king cube (or a few large ice cubes)
- Garnish with a fresh peeled lemon twist
Let me know in the comments if you like it/love it/become obsessed with it/start teaching your local watering hole’s bartender how to make it!
Just remember to drink responsibly and never drink and drive.
