Hellboy
Islay whisky stirred with Frangelico and chile honey. Smoke, hazelnut and a slow burn, and it works better than it reads.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Islay Scotch | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Frangelico | ⅜ oz10 ml¼ oz6 ml¼ oz9 ml½ oz15 ml⅝ oz20 ml |
| Chile-Infused Honey | ½ teaspoon2.5 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
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Preparations
Slice two or three small hot chiles and put them in a saucepan with a cup of honey. Bring it to a bare simmer and hold it there for about an hour — it should never boil. Stir in half a cup of water so the syrup pours cold, then take it off the heat, let it cool completely and strain it into a jar. Keeps in the fridge for a month.
Method
- Put the whisky, Frangelico and honey in a mixing glass and stir until the honey has fully dissolved. Do this before the ice goes in or it will never combine.
- Add ice and stir again until cold.
- Strain into a rocks glass over one large cube.
Mixology by Whiphttps://mixologybywhip.com/recipes/hellboy
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