By Evan Flynn (Death & Co Denver, 2022)

Rhythm Section

"I was asked to make a whiskey sour for one of our menus, specifically one that only used back bar ingredients (no specialty infusions, syrups, or other advanced prep). I’m a fan of Monkey Shoulder Scotch for its stewed apple and baking spice notes, and knew that most Americans don’t typically reach for Scotch in their cocktails. I wanted to shed a little light on a spirit that doesn’t get the play it deserves on most menus, but use a style of drink that’s familiar. Apricot eau de vie adds a nice boost to the fruity notes in the Scotch, with Bénédictine playing into the scotch’s honeyed, spiced notes. Overall the cocktail is juicy, fruity, and bright—not the first thing people think when they hear Scotch is in their cocktail. Our bar manager (and my roommate) Jake Powell claims that I made this drink after coming home after a night out and feeling pretty buzzed with our other roommate. I supposedly got behind our home bar and made an early version of what would become Rhythm Section. " —EF

1½ ounces Monkey Shoulder blended Scotch
½ ounce Blume Marillen apricot eau de vie
½ ounce Bénédictine
¾ ounce orgeat
¾ ounce fresh lemon juice
1 egg white
Garnish: 1 spritz of Laphroaig 10-year single malt Scotch (or other peaty scotch)

Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe. Spritz the top of the drink with the scotch.