The first sip of this delectable cocktail opens with peaty smoke that transitions into earthy mezcal and then wraps with creamy orgeat and refreshing lime. Celery bitters weave through like a salty breeze from the docks. The smoke finish ties it all into a maritime reverie.
Smoky Sea Legs (Sixpence Alchemy Edition)
Ingredients
- 1 oz (30 ml) single‑malt Scotch
- 1 oz (30 ml) mezcal
- ¾ oz (22 ml) almond orgeat syrup
- ¾ oz (22 ml) fresh lime juice
- 2 dashes celery bitters
- (Optional) 1 dash Angostura bitters — for aromatic garnish and warmth
Method
- Chill a coupe glass in the freezer.
- In a shaker: add Scotch, mezcal, orgeat, lime juice, celery bitters.
- Add ice, then shake vigorously.
- Smoke it: use your Sixpence Alchemy smoker on the shaker—applewood or hickory chips work beautifully. Infuse for ~20–30 seconds.
- Strain into the chilled coupe glass.
- Garnish: salt‑rimmed edge (for oceanic flair) and a lime wheel or dehydrated lime slice. Optionally float a dash of Angostura bitters on top.
