Jodford Reserve Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it’s nicely chilled.

Combine ingredients

In a mixing glass add 2 oz London dry gin, 0.5 oz aged single-malt scotch, 0.5 oz Cocchi Americano (or dry vermouth), 0.25 oz demerara syrup, 2 dashes orange bitters and 1 dash Angostura bitters.

Add ice and stir

Add large ice cubes to the mixing glass (enough to nearly fill). Stir gently and evenly with a bar spoon for 30–45 seconds (about 20–30 full rotations) until the mixture is well chilled, slightly diluted, and silky.

Prepare glass

Discard the ice water from the chilled serving glass and, if desired, wipe it with a lemon twist to impart a light citrus oil (see garnish step).

Strain

Double-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a julep or hawthorne strainer and a fine mesh strainer to remove any tiny ice chips.

Finish (optional)

If using, carefully rinse or float ~0.05 oz (a few drops) of Islay single-malt over the surface for a smoky perfume — either by pouring gently over the back of a spoon or by spritzing the spirit over the drink.

Garnish

Express the lemon twist over the drink by pinching it skin-side down to spray oils onto the surface, then run it around the rim and drop it in (or discard). Optionally add a Luxardo cherry on a pick.