This cocktail was created by Anthony Baker, cocktail and spirits educator for Momentum Mixology and Little Owl Events. The name gives it away: Nuts (amaretto) roast on an open fire (Firewater bitters), which give way to smoke (Islay scotch). “The amaro balances out the sweet components, and the heavy cream lends richness to sustain [during] the cold weather,” Baker says.
- 1½ oz. Ardbeg 10 year old (or other heavily peated Islay scotch)
- ¾ oz. St. Elizabeth Allspice Dram
- ½ oz. Cynar amaro
- ¼ oz. Lazzaroni amaretto
- 2 dashes Scrappy’s Firewater bitters
- 1 oz. heavy cream
- Fresh peppermint sprig for garnish
In a mixing glass, combine all ingredients except heavy cream. Stir for 10 seconds. Strain into an ice-filled rocks glass and slowly pour heavy cream on top. Garnish with peppermint sprig.