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
Add all the ingredients into a shaker, and dry-shake (without ice) to froth the egg white.
Add ice to the shaker, and shake.
Strain into a coupe glass, and garnish with a dehydrated peach slice.
*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.
**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.