Basin Street Blues Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Wes Rowe

This cocktail, adapted from Domenica in New Orleans, is pretty low in alcohol, but not at all low in flavor. It reminds us of rich caramel and tangy lemon drops, with an essential smoky addition from a few drops of Scotch. Nardini Amaro is a chocolatey amaro with tons of peppermint flavor.

Note: To make turbinado sugar simple syrup, combine 1 cup water with 1 cup turbinado sugar (such as Sugar in the Raw) in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Basin Street Blues Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 1 ounce Nardini Amaro
  • 1 ounce Pimm's No. 1
  • 1/2 ounce freshly squeezed orange juice from 1 orange
  • 1/2 ounce freshly squeezed lemon juice from 1 lemon
  • 1/4 ounce turbinado sugar simple syrup (see note)
  • 3 drops smoky Islay Scotch, such as Laphroaig Single Malt Quarter Cask

Directions

  1. Add Nardini, Pimm's, orange juice, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until well chilled, about 20 seconds.

  2. Strain into a cocktail coupe. Float 3 drops Scotch on surface of drink and serve immediately.

Special equipment

cocktail shaker and strainer, straw or eyedropper

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