Cocktail & Other Recipes By Spirit Scotch Cocktails

Talking Backwards

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


  • 3/4 oz Ardbeg 10-year-old scotch
  • 3/4 oz Chamomile-infused Chilean pisco*
  • 1 oz Fresh lemon juice
  • 3/4 oz Blueberry-honey syrup**
  • 1/4 oz Peach liqueur
  • 1 oz Egg white
  • Garnish: Dehydrated yellow peach


  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.