Preparation: Place sugar cube into a mixing glass and add both bitters. Muddle the sugar and bitters until emulsified. Add the Scotch and Averna and stir with ice for 15 seconds. Rinse a chilled rocks glass with absinthe. Strain contents of mixing glass into a chilled rocks glass. Express the oils from an orange twist and garnish.
This is a recipe from the Food Republic website and is a variation on the traditional Sazerac, substituting Scotch Whisky and Averna for the Rye Whiskey.
* I prefer the Paul McGee approach to the Sazerac by using Demerara syrup in place of the muddled sugar cube.
Sweetener: .75 oz ginger-honey syrup (see recipe below)
Acid/Bitter: .75 oz Lemon Juice
Garnish: .25 oz Islay Single Malt Scotch; Candied Ginger or Lemon Peel
Preparation: Place all ingredients, except for the Single Malt Scotch and garnish, into a mixing glass. Pour into a cocktail shaker with ice and shake. Strain into a double old-fashioned glass with a large ice cube. Float the Single Malt Scotch on the top of the drink and garnish with a candied ginger or lemon peel.
This recipe is attributed to Sam Ross of Milk & Honey in New York City.
Ginger-Honey Syrup: Combine 1/2 cup honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce of peeled, sliced fresh ginger and bring to a boil; reduce heat and simmer for 10 minuted. Allow to cool completely and strain into a bottle. I found this recipe for the ginger-honey syrup on the website cocktailchronicles.com.
An alternative to creating a ginger infused honey syrup is to use a honey simple syrup and then muddle 3 slices of fresh ginger into the bottom of the cocktail shaker prior to adding the ingredients. This technique is recommended by Paul Clarke of seriouseats.com for home mixologists because the ginger flavor can lose its luster before a bottle of the infused honey syrup is gone.