Hidden on the second floor of Kimpton Gray hotel, Chicago’s sleek Vol. 39 is a spirit-forward bar where a menu of Old Fashioned variations and a six-Martini flight are de rigueur. The Spanish Armada by bartender Jessica Lambert is a layering of Lustau Brandy de Jerez, El Dorado 12-year-old rum, Lustau PX sherry and bitter Bigallet China-China amer. The drink’s peaty, nuanced secret? The Famous Grouse Smoky Black blended scotch. The savory spice layers unfold with Bittercube Jamaican No. 1, Angostura and The Bitter End curry bitters.
This recipe originally appeared as part of “8 Scotch Cocktails to Drink in Bars Now.”
Add all the ingredients into a mixing glass and stir.
Pour into a Nick & Nora glass.
Express the oil from an orange peel and drop the peel in the glass.