We found this recipe via Imbibe Magazine and immediately wanted to make it. We did have some leftover chocolate oat milk, which we used instead of the suggested spiced oat milk, and we can tell it worked so well!
The oat milk creates this smooth rich texture, turning the cocktail almost into a dessert. The addition of walnut bitters we love a little bit extra, it's a fantastic bitter that unfortunately doesn't get used too often.
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Recipe by Nathan Elliott
Ingredients:
1,5 oz blended scotch
1 oz spiced oat milk
0,5 oz dry curaçao
0,25 oz Cherry Heering
0,25 oz demerara syrup
1 dash walnut bitters
Mixing:
Add all the ingredients to a shaker with ice and shake briefly. Strain over fresh ice in a double Old Fashioned glass and garnish. Spiced Oat Milk: In a sealable container, combine 1 quart of oat milk with 4 cinnamon sticks, 2 tablespoons of allspice berries and freshly grated nutmeg to taste. Seal and shake well, then refrigerate for 24 hours. Strain and bottle for use.
Glassware:
rocks
