Apple of my eye

The first cocktail I made when I received the Death & Co cocktail book used muddled apple, an ingredient that evokes fall. Taking the inspiration further, fall also puts me in the mood for calvados, the French apple brandy from Normandy. In France it is not uncommon to have a “trou normand“, a small glass of calvados that is enjoyed in the middle of a long leisurely meal, supposedly to help with digestion…

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Smoke: Playing with Laphroaig

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After Fire! in August which gave me an excuse to make a classic tiki Volcano Bowl, this month’s Mixology Monday challenge was Smoke!, the theme picked by Elana of the Stir and Strain blog.

When considering smoke, two ingredients came to my mind immediately: mezcal and Laphroaig. I decided to focus on Laphroaig as I don’t use it very often. I bought a bottle after falling in love with Sam Ross’s Penicillin, a new classic that pairs blended scotch with ginger, lemon, and a touch of smoke from the Laphroaig. Sam seems to play with Laphroaig quite a bit; his Fitzroy is a great Rob Roy variation where Laphroaig makes a great impact.

It's been a rough day...

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