The Little Easy Cocktail

  • 1.5 oz Blended Scotch Whisky (Famous or Black Grouse)
  • .5 oz Averna
  • 1 Sugar Cube
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Orange Bitters
  • Absinthe rinse

Garnish:  Orange Twist

Glass:  Double Old-Fashioned/Rocks Glass

Tools:  Mixing Glass, Muddler, Julep Strainer, Atomizer (Absinthe loaded)

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.


The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

Preparation:  In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint.  Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.

This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.