Photos courtesy of Kathleen Neves from great blog at Examiner.com.

Make With: 

Laphroaig Quarter Cask or Laphroaig 10 Year Old

Island Fever

A salute to Tony Devencenzi for winning 1st place in the San Francisco Laphroaig cocktail challenge with his fiery and delicious cocktail.   Currently bartending at "Bourbon and Branch" Tony is passionate about his craft.  It certainly shows in this inventive and intriguing potion.  The name is derived from  the three islands represented in this drink: Islay for the scotch, Barbados with the Velvet Falernum and Jamaica with the Tia Maria.    The other herbal notes accent and enhance the profile of the scotch base.  Enjoy his tiki torch competition winning cocktail which is an experience for all senses.

ingredients

Makes 1 drink

1.5 oz Laphroaig Quarter Cask or 2 oz Laphroaig 10 year old

0.25 oz Tia Maria

0.25 oz Velvet Falernum

0.5 oz Fresh Lime juice

2 Dashes Regan's Orange Bitters

* Orgeat/Aztec Chocolate Bitters Foam (recipe below)

Grated Nutmeg

** Flamed Green Chartreuse  

preparation

Read all directions before beginning.

Combine first five liquid ingredients in a mixing glass.  Shake vigorously and double strain into a chilled large cocktail glass.  Float Oregeat/Chocolate bitters foam on top of cocktail.  Garnish with fresh nutmeg.  Ignite vaporized Green Chartreuse over the surface.

To make the *Orgeat/Chocolate bitters foam place 4 oz Small Hands Foods Orgeat in a clean cocktail canister.  Add 5-6 healthy dashes of Fee Brothers Aztec Chocolate Bitters, along with 1 oz fresh eggwhites.  Give a lengthy dry shake (no ice) then layer the foam across the surface of the drink with the aid of a barspoon.

Grate fresh nutmeg over the foam.

** Flamed Chartreuse is accomplished with two tools.  A misting canister and a brulee torch.  Fill a small mister with Chartreuse and spray cocktail while igniting the liguid with the brulee torch.  The alcohol ignites, burning off and leaving only the condensed herbal flavors and aromatics to rest on the surface of the cocktail.  The flame also lightly toasts the grated nutmeg further enhancing the aroma.