2 oz. Glenfiddich “Fire and Cane” peated Scotch
2 bar spoons Roasted Lemon & Thyme Syrup (sugar, water, torched thyme, wood-fire-roasted lemons)
2 dashes Angostura bitters
1 dash Scrappy’s Firewater bitters
Combine ingredients in a Yarai mixing glass with ice and stir for 20-30 seconds. Strain into a rocks glass with a large whiskey ice cube. Garnish with a flamed thyme sprig.
The mixologists at Herb and Wood in San Diego created this recipe.
