Whether you're new or old to mixology, most people agree that scotch is one of the more challenging ingredients to work with.
I personally really love scotch - single malts in particular, but I rarely incorporate them in cocktails. So when I came across this recipe I was intrigued.
Talisker is a particularly peaty, salty dram from the Isle of Skye and it is wonderful without any mixers at all - unless you consider a single ice cube a mixer.
But I was willing to give this combination a shot and I think you should too - the Golden Dog by Matt Placentini of Inoteca Liquori in New York.
1 1/2 oz Talisker 10 Year Old scotch
1/2 oz Rothman & Winter orchard apricot liqueur
1/2 oz Lillet Blanc
1/2 oz Benedictine
Combine all ingredients in a shaker over ice, strain into a chilled cocktail glass.
The big, bold flavors of this drink could certainly stand up to your favorite beef or lamb appetizers. But I think it would be the perfect accompaniment to a rich and creamy Gruyere - a fondue party perhaps?