The Kevin "Smush"

We wanted to call this a Kevin Smash, but he said something about "nomenclature" and "disappointed" and decided we needed to name it something else, so...

The Kevin "Smush"

• 3/4 oz. bourbon
• 3/4 oz. maraschino liqueur
• 3/4 oz. Galliano
• 3/4 oz. Malort

There's gotta be a better name for this.  I also made it with Tanqueray gin instead of the bourbon, and I think it's a little heavy on the maraschino since they were a little tough to tell apart.  I'm thinking an ounce of the base liquor, Galliano, and Malort each, with a real maraschino cherry, should do the trick.

Celebrating One Year of BLtB: The Scottish Wedding

My good friend Ted developed a wicked version of a martini that he called the "Scottish Wedding", utilizing gin, scotch, and Malört.  As he described it, it's got "pine and smoke, with bitterness to follow."  Like the marriage following a wedding.  Get it?  Anyway, I didn't have exactly the ingredients he described, so I came up with this one on my own.

The Scottish Wedding

• 3 oz. Death's Door gin
• 1.5 oz. Dewar's 12 year old Scotch
• 1.5 oz. Jeppson's Malört
• 2 dashes lemon bitters
• Shake over ice, serve up, with a twist of lemon.

As you would expect, it's pretty devious and complex, and a worthwhile experiment in discerning what might be called "flavors of bitterness" ... smokey, piney, citrusy, medicinal, and others.  It's infinitely more interesting and surprisingly more palatable (to me) than a standard dry martini, although I don't expect these will catch on as well as martinis have.  Ted, I think you might be on to something here!