Make With: 

Laphroaig 10 year old or other

Laphroaig expressions

Urban Smore 

The perfect wintery cocktail, Urban Smore placed second in a recent San Francisco Laphroaig cocktail challenge.  With the warmth of hot cocoa at its base, Laphroaig's depth and smokiness comes through in a rich and warming way.  A surprising mix of ingredients was conjured up by Chase Williamson, a truly inspired mixologist who currently manages the bar at the 21st Amendment Brewery in San Francisco.  Chase competes frequently to push his craft to the limit.  The inspiration for this liquid confection came as his first taste of Laphroaig brought to mind camping on a beach and fixing smores by the campfire.  He worked at recreating that sensation and hit the mark with this inventive cocktail.

ingredients

Makes 1 drink

2 oz Ghiradelli Hot Cocoa or other fine brand such as Chuao

1 oz Laphroaig 10 year old scotch

* 3/4 oz Rose water syrup (see directions below)

Dash vanilla extract

Top with rose infused slightly whipped cream

preparation

Mix cocoa according to directions. Add 2 ozs of extremely hot cocoa in to a mixing glass that already contains Scotch, rose syrup and vanilla.  Stir well to incorporate the syrup.  Pour into cup or Irish Coffee glass.  Spoon on the rose infused cream.

* Rose Syrup:  1 part water, 3/4 part sugar, dried roses.  Boil all ingredients for about 10 minutes.  Allow roses to sit in the syrup as it cools.  Leave for at least one hour. 

For the whipped cream, allow the dried roses to sit in the un-whipped cream for 30 minutes.  Strain and hand whip until frothy.  Pour on top over the back of a bar spoon.

(Note:  If you cannot find dried roses in your specialty food store, buy baby roses and strip off the petals.  Heat in 400 degree oven very briefly, then let sit overnight.  Be careful not to brown the petals as this will leave a toasty taste and somewhat obscure the gentle rose flavor.)