Cocktail & Other Recipes By Spirit Scotch Cocktails

Talking Backwards

Image: Copyright: 2017 Matt Harbicht. One time usage rights only. No third party or unlicensed affiliate use without express written permission by the photographer.

This Los Angeles–inspired cocktails has just the right amount of smoke and malt.



  1. Add all the ingredients into a shaker, and dry-shake (without ice) to froth the egg white.

  2. Add ice to the shaker, and shake.

  3. Strain into a coupe glass, and garnish with a dehydrated peach slice.

  4. *Chamomile-infused Chilean pisco: Add 1/4 cups loose chamomile tea to 750 mL Chilean pisco, and let rest at room temperature for 20 minutes or until desired strength.

  5. **Blueberry-honey syrup: Thaw 12 oz frozen wild blueberries, purée and fine-strain. Combine equal amounts purée and honey syrup (honey diluted with water for cocktail use). Add 1/8 tsp high-quality vanilla extract for every 2 cups syrup. Stir to combine.