1 ½ ounces 10-Year Laphroaig Scotch whiskey
1 dash Peruvian bitters
½ ounce J. Witty Chamomile liqueur
½ ounce St. Elizabeth allspice dram rum
1 thin strip orange peel
Combine the Scotch, bitters, dram, and chamomile liqueur and stir. Strain into a cocktail glass. Flame the orange peel over the surface of the cocktail, then garnish the cocktail with it.
-Recipe by Brian MacGregor, Jardiniere, San Francisco, CA
1 ½ oz. Irish whiskey
¾ oz. J. Witty Chamomile
¼ oz. lemon juice
Shake and strain over ice into a highball glass.
1 oz. single-malt scotch
1 oz. J. Witty Chamomile
Stir together equal parts scotch and liqueur. Serve in a snifter.
a modern interpretation of the classic “Blood and Sand” cocktail
¾ oz. blended Scotch whisky
¾ oz. J. Witty Chamomile
¾ oz. sweet vermouth
½ – 1 oz. orange juice
Shake ingredients with ice and strain into a cocktail glass. Garnish with an orange peel.
1 ½ oz. J. Witty Chamomile
¾ oz. rye whiskey
½ oz. apple juice
¾ oz. lemon juice
dash of bitters
Shake and strain into a large cocktail glass.
-Recipe by Brian MacGregor, Jardiniere, San Francisco, CA
2 ½ oz. Jack Daniels
1 oz. J. Witty Chamomile
1 orange slice
Muddle orange slice at bottom of a Collins glass. Add bourbon, J. Witty Chamomile, and crushed ice. Stir well.
