(Photo by iStock) Like many summer whisky cocktails, the Lincoln Park—created by Julia Momose of Chicago’s GreenRiver—is a two-way street: a vehicle for whisky in the summer, and equally appropriate as a tropical escape on a cold winter night.
INGREDIENTS
- ¾ oz. Cappelletti bitter
- ¾ oz. lemon juice
- ¾ oz. pineapple juice
- 1 oz. Coco Lopez
- 1½ oz. jasmine-infused Glenlivet 12 year old (see below)
- ¼ oz. Laphroaig 10 year old
- fresh mint
- lime twist
DIRECTIONS
Combine Cappelletti bitter, lemon juice, pineapple juice, Coco Lopez, and jasmine-infused Glenlivet 12 year old in a cocktail shaker with ice. Shake and strain into an ale glass over fresh cracked ice. Garnish with a mint sprig in a lime twist and spray Laphroaig 10 year old over the top of the drink using a fine mister.
For jasmine-infused Glenlivet:
1 liter Glenlivet 12 year old
7 grams jasmine Earl Grey tea
Soak tea in whisky for 45 minutes at room temperature. Strain to remove leaves.
