Peat & Molasses

We had what I'd have to describe as a dinner party last night, and in planning the menu I had a bit of a revelation. Instead of driving myself nuts trying to create individual cocktails for our guests while cooking at the same time, why not use what I learned about creating bottled cocktails and batch something out to keep everybody happy? This worked out as well as I'd hoped, though it was a thirsty bunch, and I had to refill the pitcher with my mystery cocktail and a pitcher-sized Corey Taylor in short order. Still, kept everybody's glasses full and kept me sane. Might be a new party trick!

I'll include both the full bottled proportion and a single-serving recipe below.

16 oz (2 oz) amber rum (Appleton VX)

6 oz (3/4 oz) blended scotch (Famous Grouse)

6 oz (3/4 oz) sweet vermouth (Cocchi Torino)

2 oz (1/4 oz) amontillado sherry

2 oz (1/4 oz) Casoni 1814 (Aperol or Cappelletti would work too)

8 oz water (omit for single-serving)

For the bottled version, combine everything and keep refrigerated until ready to serve, then add to a pitcher with several large ice cubes. For the single-size version, stir and strain over a large cube in an old-fashioned glass.