Courtesy Amanda Reed, Heartwood Provisions, Seattle
Sherry + Lambrusco + Scotch = The 5 O’Clock Shadow. Reed uses a smoky blended Scotch (try Wemyss Malts Peat Chimney) for the base and infuses it with black peppercorns for extra bite. Lambrusco adds fizz and red fruit, while Sherry adds layers of salinity, nuts and dark chocolate.
- 1 ounce black pepper infused Scotch (recipe below)
- 2 ounces Moscatel Sherry (PX or oloroso may be substituted)
- ¼ ounce lime juice
- 2 ounces Lambrusco
- Speck, for garnish
In a rocks glass filled with ice, add Scotch, Sherry and lime juice. Top with Lambrusco, and stir to mix. Garnish with speck speared on a toothpick.
- 8 ounces blended Scotch whisky
- ¼ cup whole black peppercorns
Combine the Scotch and peppercorns. Let steep for 1–2 days. Strain out the peppercorns prior to use.