About
I recently got the NomadBar from @krownemetal, so I’m testing out a completely new way of filming and shooting these drinks. I’m still playing around with the angles and lighting, but it has been a lot of fun getting behind an actual bar.
For the first cocktail, I cracked open Brett Adams (@your.daily.brett) and Jacob Grier’s (@jacobgrier) new book, The Bartender’s Library. This is much more than a recipe book. It explores how different spirits are produced, how those choices shape what we taste, and how to build a thoughtful collection around what you actually enjoy. There are also tasting flights and plenty of cocktails along the way.
The first drink that caught my eye was the Devil’s Haircut, created by Geoffrey Wilson (@rev_robertsinewave). It is a tropical Scotch riff on the Jungle Bird, pairing blended Scotch (Monkey Shoulder is suggested) with Ramazzotti, pineapple, and orgeat. A tropical Scotch cocktail may not be the first thing that comes to mind, which is exactly why I wanted to make it.Cheers y’all!
Ingredients
- 1½ oz · 45 mlAmaro Ramazzotti
- 1 oz · 30 mlblended Scotch whisky
- ¾ oz · 22.5 mlpineapple juice
- ½ oz · 15 mlfresh lime juice
- ½ oz · 15 mlorgeat
- 1 dashtiki bitters
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Dump into a rocks glass and top with crushed ice.
- 4
Garnish with pineapple fronds.
anatomyofadrink.com/cocktails/devils-haircut