This recipe was published in bonappetit march 2009. Recipe is from Toby Maloney, head bartender at Chicago’s The Violet Hour.
Ingredients: [‘raw sugar’, ‘water’, ‘irish whiskey’, ‘heavy whipping cream’, ‘scotch’, ‘orange flower water’, ‘ice cubes’]
Quantity of Ingredients: [“1/4 cup raw sugar (turbinado or demerara sugar)”,”2 tablespoons water”,”1/2 cup Irish whiskey, divided “,”4 tablespoons chilled heavy whipping cream, divided “,”1/2 teaspoon ardbeg scotch or 1/2 teaspoon other peaty smoky scotch, divided “,”1/4 teaspoon generous orange flower water, divided “,”2 cups ice cubes, divided “]
Number of Servings: 2
Steps: [‘Stir sugar and 2 tablespoons water in heavy saucepan over medium heat until sugar dissolves and syrup comes to simmer. Cool.’, ‘Combine 2 tablespoons raw-sugar syrup, 1/4 cup whiskey, 2 tablespoons cream, 1/4 teaspoon Scotch, and 1/8 teaspoon (generous) orange-flower water in cocktail shaker; add 1 cup ice cubes and cover tightly. Shake drink vigorously at least 30 seconds to chill and aerate. Pour drink with ice cubes in tumbler. Repeat with remaining ingredients to made second drink.’]