The Peaty Pera A Scotch Whisky Cocktail Recipes
THE PEATY PERA - A SCOTCH WHISKY COCKTAIL
A smoky and herby cocktail with Scotch, thyme simple syrup and pear nectar.
Provided by Leah Hall
Categories Cocktails
Time 3m
Number Of Ingredients 6
Steps:
- Add all ingredients to a mixing glass and stir until fully mixed. Pour into a cocktail coupe. Garnish with a pear slice. Cheers!
Nutrition Facts : Calories 235 calories, Carbohydrate 23.7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.2 grams fat, Fiber 0.2 grams fiber, Protein 0.3 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1, Sodium 6 milligrams sodium, Sugar 23.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SNEAKY PEAT
Pairing the tangy fruit with Scotch-plus oolong tea that's been steeped forever-gives a whisper of smoke and a bitter, malty edge to the drink.
Provided by Maggie Hoffman
Yield 12 servings
Number Of Ingredients 14
Steps:
- At least 2 hours and up to 2 days before serving, make the batch.
- Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
- To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
- In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
- Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.
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