This scotch cocktail comes from the mind of Greg Buda, Director of Education at the Dead Rabbit, one of the world’s best watering holes. Beginning with a base of Jura 10, which is soft and full of fruit, the Whirlpool gets a healthy dose of herbal and floral notes via Bonal Gentiane and Amaro Nonino–the former a wine-based aperitif, and the latter a bittersweet grappa-based amaro. Throw in some good rum for body and a dash of walnut liqueur, and we’ve got a fine cocktail on our hands. This is how to make it:
1.5 oz Jura 10 Single Malt Scotch
.75 oz Bonal Gentiane
.5 oz Amaro Nonino
.25 oz El Dorado 12 Year Rum
1/2 tsp Nux Alpina Walnut Liqueur
1 dash Bitter Truth Aromatic Bitters
Stir all ingredients with ice, then strain into a chilled coupe. Spritz an orange peel over the top, and serve.