Harvest Time

Shawn Chen, RedFarm and Decoy | New York

Peated Scotch in a warm drink? Yes, but here the famous “peat reek” is balanced by plenty of robust (non-alcoholic) apple cider, ginger and citrus. The end result should show the peat as more of a gentle campfire glow than an all-out rager.

“The cocktail’s flavor profile mimics an apple,” says head bartender and beverage director Shawn Chen, “sweet, tart, crunchy and appetite-inducing, with a hint of smoke.”


Serving: 1

  • 4 ounces apple cider
  • 3/4 ounce peated Scotch, preferably BenRiach 10 Year Old Peated Curiositas
  • 1/4 ounce Campari
  • 1/2 ounce ginger syrup (2:1, sugar:fresh ginger juice)
  • 1/2 ounce yuzu or lemon juice

Garnish: half lemon wheel studded with cloves, ground cinnamon

  1. Bring apple cider to a simmer in a medium saucepan.
  2. Stir in Scotch, Campari, ginger syrup, and yuzu juice.
  3. Remove from heat and pour into a heatproof mug or glass.
  4. Garnish with a half lemon wheel studded with cloves and a sprinkle of cinnamon.