The Shruff’s End, from Death & Co. in New York, is a good example of a cocktail that bucks convention and uses peaty Scotch as a base spirit. Cut with apple brandy, and sweetened with Benedictine, bartender Phil Ward compares the cocktail’s flavour to a smoke apple.
What you need
- 1 oz. Laphroaig Scotch Whisky
- 1 oz. apple brandy
- 0.5 oz. Bénédictine
- 2 dashes Peychaud's Bitters
How it’s made
Add all ingredients save the garnish to a mixing glass with ice. Stir for approximately 30 rotations, and strain into a coupe. No garnish.