Islay Dawn (a Scotch Cocktail)

By Organic Spa Magazine / September 21, 2011

Islay Dawn from Brandy Library


2 ounces Ardbeg 10-year Single Malt

1 ounce Mathilde Poire liqueur

1/2 ounce organic honey syrup

1/2 ounce fresh lemon juice

Shake all ingredients, and strain into a cocktail glass.

To make the organic honey syrup: use a 50/50 combination of honey and simmering water, until the honey is incorporated. Store it in a squeeze bottle in the fridge for use in tea, and future concoctions.

Cocktail by Ethan Kelley of Brandy Library, New York City, contributed by Ellen Swandiak, our Hip Hostess columnist

Check out more smokey treats.

Organic Spa Magazine
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