Adapted from Abraham Hawkins, bartender, Dutch Kills, Long Island City, NY
Warming caramel, vanilla and spice make whiskey a popular end-of-night tipple. Bourbon is often a nightcap staple, as is Scotch. The Don Lockwood uses a bit of each to create a pleasing, sweet-smoky effect reminiscent of that last bite of a s’more just as the campfire embers billow out. Don’t fret if you haven’t got both Bourbon and Scotch on hand—just double up on one, as the drink works with any whiskey. Splitting the base between the two just adds nuance.
- 1 ounce Bourbon
- 1 ounce Scotch, preferably smoky, like those from Islay
- 2 teaspoons maple syrup
- 1 dash Angostura bitters
- 2 dashes chocolate bitters
- Long orange peel, for garnish
In rocks glass, combine all ingredients except garnish. Add large ice cube and stir. Garnish with orange peel.