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Islay Dawn (a Scotch Cocktail)

by Organic Spa Magazine

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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