Basin Street Blues Recipe

By
Maggie Hoffman
麦琪·霍夫曼,我s a contributing writer at Serious Eats.
Maggie Hoffman
麦琪·霍夫曼,我s a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated August 30, 2018
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Wes Rowe

This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of rich caramel and tangy lemon drops, with an essential smoky addition from a few drops of Scotch.Nardini Amarois a chocolatey amaro with tons of peppermint flavor.

Note:To make turbinado sugar simple syrup, combine 1 cup water with 1 cup turbinado sugar (such as Sugar in the Raw) in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Basin Street Blues Recipe

Active5 mins
Total5 mins
服务1 serving

华体会应用下载

  • 1 ounce Nardini Amaro
  • 1 ounce Pimm's No. 1
  • 1/2 ounce freshly squeezed orange juice from 1 orange
  • 1/2 ounce freshly squeezed lemon juice from 1 lemon
  • 1/4 ounce turbinado sugar simple syrup (see note)
  • 3 drops smoky Islay Scotch, such as Laphroaig Single Malt Quarter Cask

Directions

  1. Add Nardini, Pimm's, orange juice, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until well chilled, about 20 seconds.

  2. Strain into a cocktail coupe. Float 3 drops Scotch on surface of drink and serve immediately.

Special equipment

cocktail shaker and strainer, straw or eyedropper

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