Smoking Goat

Smoking Goat

Makes 1 Drink

2 oz Noah's Mill Bourbon
1 oz Campari
2 oz Luxardo Maraschino Liqueur
2 Tb Fresh Orange Juice
3/4 Tb Agave Nectar
3 dashes of Peychaud Bitters

(1/2 shot glass of Macallan 10 for a rinse)

Pour Bourbon into a cocktail shaker that is 1/2 full of ice, add remaining ingredients and shake vigorously.  In a low ball glass, pour the Macallen scotch and swirl to coat the inside of the glass, fill with crushed ice then strain drink over the ice and garnish with orange. 

Important Note: this cocktail is for someone who enjoys libations on the bitter end of things, like a Negroni, for example. If you are a Cosmo drinker you might want to skip this one. 

Notes:
One of my very favorite people, David, was working in Hawaii for the last few weeks, dining out regularly with clients.  One night, he sent me a photo of the cocktail menu from the Salt Bar & Kitchen in Honolulu. He had ordered, and very much liked, the Smoking Goat, which listed Rye Whiskey, Aperol, Luxardo, Lagavulin 16 & Mole bitters as the blend.  Since I didn't have Rye, only had Campari and, more importantly, didn't have the time to gather the long list of unbelievably esoteric ingredients to make the mole bitters, I made my own version with what I already had in my bar.  This goat smoker is a VERY interesting combination,  I would say a great choice for a pre-dinner cocktail, which has the magic to prepare your appetite in the most perfect of ways.

CHEERS!