The Dragonflower

I love Scotch whisky. It's a world unto itself in its variety and complexity, and the things to know about it are endless. And it's a great cocktail ingredient, though an underrated one—probably because of its smokiness. But it's less challenging than it might seem, and pairs well with citrus zest and spices.

When I learned that Gary Regan likes the Rob Roy with Peychaud's bitters, I was inspired to do an anise-scented Scotch cocktail of my own. I first made this with Ledaig, a very smoky, seaweed-y Isle of Mull single malt which is great with the rich orange note of the Cointreau, but something milder, like Johnnie Walker Red Label, would be just fine.

The Dragonflower

2 oz Scotch
1/2 oz Cointreau
2 dashes Fee Bros Aromatic bitters
3 star anise pods

Reserve one star anise pod for garnish. In a shaker, crush the remaining 2 star anise pods lightly in the Scotch with a muddler. Let them steep for a few minutes. Then add ice, Cointreau and bitters. Stir until well chilled. Strain through a fine mesh strainer into a chilled cocktail glass. Garnish with the whole star anise pod.

By Rowen, Fogged In Lounge