Scotch is not the most obvious choice for the spirit in a dessert cocktail, but this drink smartly pairs it with chocolate, a combination that can work in solid-liquid pairings as well.
This drink was created by Sune Risum-Urth of the bar Ruby. Ruby is Copenhagen’s most stylish cocktail bar (and likely one of the most stylish bars anywhere). In my visits there I’ve had some great drinks with some really unique ingredients and combinations, and The Wonderland is no exception.
Some notes on ingredients: I particularly like the Rothman & Winter brand apricot liqueur, and I absolutely love the Tempus Fugit Creme de Cacao. I didn’t have the particular scotch called for in the recipe below, so I used Johnnie Walker Black Label. The drink was really nice with it but I decided to make it even smokier and added a splash of Bowmore single-malt – so good! I think the recipe is versatile enough that you can substitute your favorite scotch and be just fine.
I used whipped cream from the can, which wasn’t the best choice, but let’s keep that our secret.
Adapted from Sune Risum-Urth
1 tsp Apricot Brandy
.5 fl. oz. Rich Chocolate Liqueur
1.25 fl. oz. Lightly Peated Scotch Whisky (Black Grouse or Islay Mist or other)
Whipped Cream for garnish
Whole Star Anise for garnish
Stir liquid ingredients with ice. Pour into cocktail glass and garnish with whipped cream and star anise.