Dead Rabbit bartender, Long Thai, making the Whirlpool.
This scotch cocktail comes from the mind of Greg Buda, Director of Education at the Dead Rabbit, one of the world’s best watering holes. Beginning with a base of Jura 10, which is soft and full of fruit, the Whirlpool gets a healthy dose of herbal and floral notes via Bonal Gentiane and Amaro Nonino–the former a wine-based aperitif, and the latter a bittersweet grappa-based amaro. Throw in some good rum for body and a dash of walnut liqueur, and we’ve got a fine cocktail on our hands. This is how to make it:
1.5 oz Jura 10 Single Malt Scotch
.75 oz Bonal Gentiane
.5 oz Amaro Nonino
.25 oz El Dorado 12 Year Rum
1/2 tsp Nux Alpina Walnut Liqueur
1 dash Bitter Truth Aromatic Bitters
Stir all ingredients with ice, then strain into a chilled coupe. Spritz an orange peel over the top, and serve.