This cocktail is originally from the brilliant cocktail minds at Death & Co. I love it in its original format but also like to tinker with it per a few suggestions I give. It balances fruit and whiskey with the tartness of lemon and complexity of Dolin Blanc (different from Dolin Dry—blanc vermouth is kind of in between dry and sweet vermouth in flavor profile) and is just generally lovely and pleasing. —fiveandspice
fresh strawberry or slice of ripe peach
1 1/2 ounces
blended Scotch—a non-peaty variety (or bourbon, especially if you're using a peach slice)
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.