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
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