This is my best attempt to replicate one of my favourite drinks from Veneto Tapa Lounge, “The Satchmo.” Sweet, sour, and smoky manage to all come together in a harmonious fashion, with a subtle compliment of apple and cinnamon.
I have to hand it to the folks at Veneto for their creativity and consistency, as well as their ability to deliver with both classic and contemporary cocktails. These are the people that not only introduced me to classics such as the Vieux Carre and Seelbach Hotel, but also some of my new favourites such as the Satchmo, Aloe Kitty, The Wax Poetic, and Barjonesing. I highly recommend a visit to their location in the Rialto Hotel to give some of these a try; if you don’t know what to order, ask for a Vieux Carre.
Look for an Islay Scotch to add the smoky characteristic that really makes this drink work, I used Laphroaig 10 year. Apple bitters may be hard to find, but Angostura will work in a pinch.
1.5 oz peaty Scotch
0.75 oz lemon juice
0.5 egg white
0.5 oz honey
3 dashes apple bitters (or Angostura)
Ice for shaking
Apple peels, about half an apple worth
1. Muddle the apple peels in a boston shaker. Add the Scotch, lemon juice, honey, bitters, and egg white. Shake vigorously, then add ice and shake again.
2. Strain with a fine mesh, and garnish with an apple slice.