A moment of cocktail invention inspired by a fabulous Marzen beer that we have in the fridge at The Hide, Aecht Schlenkerla Rauchbier from Brauerei Heller Bamberg. It has a smokiness reminiscent of a good Islay for example the terrific Lagavulin 16 year. There is, they say, no smoke without fire so some heat is required and for that we turn to the lovely Sazerac rye whiskey with its peppery undercurrent. And something is required to add a little sweetness to balance that smouldering intensity and what goes better with rye than a good sweet vermouth in the guise of Carpano’s Antica Formula. So here you have Pepper and Smoke. Essentially a smoking Manhattan. Now if I only had Greg’s smoker to lay some smoke on the water then I’d be in business…
60 ml Sazerac rye whiskey
10 ml Laguvulin 16 year whisky
10 ml Carpano Antica Formula
15 ml Aecht Schlenkerla Rauchbier
Stir incessantly over ice and strain.
I would have taken a picture but I was thirsty…