Monday, April 25, 2011

The Trinidad-Islay Shuffle

In this cocktail--based on the fantastic Trinidad Sour--bitters takes the lead in a starring role, while a bold and peaty Islay single malt adds layers of flavor and complexity as a modifier, with fresh ruby red grapefruit juice and some lemon adding a nice accent and the needed acidity.  Orgeat--an almond syrup--acts as our sweetener.

The Trinidad-Islay Shuffle

Prepare a small, chilled cocktail glass:  rinse the inside of chilled cocktail glass with grapefruit bitters, and then express the oil from 1 large grapefruit peel into the glass.  Swirl around to coat every inch inside of the glass.  Discard what's left in the glass.

In a mixing glass:

- .75 oz. Angostura Bitters (you read that right, 3/4 of an ounce)
- 1 oz. ruby red grapefruit juice, fresh
- .5 oz. up to .75 oz. Laphroaig Scotch (you can use any peaty Islay malt)
- .5 oz. up to .75 oz. Orgeat (Torrani or Ferrara brands).  I use 3/4 oz for my personal tastes
- .25 oz. lemon juice, fresh
- Shake well with ice
- Strain into the prepared cocktail glass
- Garnish with a large peel of grapefruit (make sure you express the grapefruit oil over the top of the completed drink); drop the grapefruit peel into the glass

I initially made this cocktail with grapefruit juice as the only citrus (3/4 oz), but it needed some more acidity.  Bumping up the grapefruit juice to 1 oz. gave the cocktail more flavor in the grapefruit department, but it still lacked the desired acidity.  I decided to use 1 oz. of grapefruit and add in 1/4 oz. of fresh lemon juice.  That did the trick!  The Trinidad-Islay Shuffle is one of my new favorites.


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