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The Islay
PEATED SCOTCH AND OYSTER
The Islay
Mary
Peated Islay scotch and a fresh oyster lean all the way into brine and smoke.
Peated Islay scotch brings a briny, smoky edge that stands in for vodka's neutrality entirely — this isn't a subtle drink. A fresh oyster on the rim leans all the way into the coastal, maritime flavor instead of fighting it.
Ingredients
- Peated Islay scotch whisky2 oz
- Tomato juice4 oz
- Lemon juice0.5 oz
- Worcestershire sauce2 dashes
- Hot sauce3 dashes
- Coarse black pepper and sea salt, for the rim1 tbsp
- Ice1 fill
- Fresh oyster on the half shell (garnish)1
- Lemon wedge (garnish)1
Instructions
- 1Wet the rim of a tall glass and coat it with sea salt.
- 2Fill the glass with ice.
- 3Add the scotch, tomato juice, lemon juice, Worcestershire sauce, and hot sauce.
- 4Stir gently, then top with coarse cracked black pepper.
- 5Garnish with a fresh oyster on the half shell resting against the rim and a lemon wedge.
Note A heavily peated Islay scotch — think Laphroaig or Ardbeg territory — makes the point better than a lightly peated one. This drink wants the smoke to be obvious.